Time to first fracture affects sweetness of gels

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 73-81

  Sala, Guido ^a,b   Stieger, Markus ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Agar; Emulsion filled gels; Fracture properties; Gelatine; Oil droplet size; Oral breakdown; Sweetness intensity; Taste perception; Texture

Indexed keywords

EID: 84861837103     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.003     Document Type: Article

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