Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose

Food Quality and Preference

Volumn 21, Issue 7, 2010, Pages 837-842

  Mosca, Ana Carolina ^a,b   Velde, Fred van de ^a,c   Bult, Johannes H F ^a,c   van Boekel, Martinus A J S ^b   Stieger, Markus ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Layered gels; Spatial distribution; Sucrose; Sugar; Sweetness; Tastant inhomogeneity; Taste enhancement

Indexed keywords

EID: 77956410746     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2010.04.010     Document Type: Article

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