Effect of gel texture and sucrose spatial distribution on sweetness perception

LWT

Volumn 46, Issue 1, 2012, Pages 183-188

  Mosca, Ana Carolina ^a,b   van de Velde, Fred ^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

Breakdown properties; Inhomogeneous spatial distribution; Layered gels; Sweetness perception; Taste enhancement; Texture

Indexed keywords

GELS; SUGAR (SUCROSE); TEXTURES;

BREAKDOWN BEHAVIOR; BREAKDOWN PROPERTY; FRACTURE STRAIN; FRACTURE STRESS; INHOMOGENEOUS DISTRIBUTION; INHOMOGENEOUS SPATIAL DISTRIBUTION; ORAL PROCESSING; TIME INTENSITIES;

SPATIAL DISTRIBUTION;

EID: 83955164202     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.10.009     Document Type: Article

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