Influence of carboxymethyl cellulose and sodium alginate on sweetness intensity of Aspartame

Food Chemistry

Volumn 164, Issue , 2014, Pages 278-285

  Han, Xue ^a   Xu, Shu Zhen ^a   Dong, Wen Rui ^a   Wu, Zhai ^a   Wang, Ren Hai ^a   Chen, Zhong Xiu ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Aspartame; Binding affinity; Hydrocolloid; Sweetness; Thermodynamics

Indexed keywords

BINDING ENERGY; COLLOIDS; DIFFUSION; SODIUM ALGINATE; SUGAR SUBSTITUTES; THERMODYNAMICS; WATER QUALITY;

ASPARTAME; ASSOCIATION CONSTANT; BINDING AFFINITIES; CARBOXY-METHYL CELLULOSE; HYDROCOLLOID; SODIUM CARBOXYMETHYL CELLULOSE; SUPPRESSION EFFECTS; SWEETNESS;

PEPTIDES;

ALGINIC ACID; ASPARTAME; CARBOXYMETHYLCELLULOSE; GLUCURONIC ACID; HEXURONIC ACID; PLANT EXTRACT; SWEETENING AGENT;

ADULT; ARTICLE; BINDING AFFINITY; CONTROLLED STUDY; CYCLIC POTENTIOMETRY; DIFFUSION; FEMALE; HUMAN; HYDROCOLLOID; ISOTHERMAL TITRATION CALORIMETRY; MACROMOLECULE; MALE; NORMAL HUMAN; NUCLEAR MAGNETIC RESONANCE; SENSORY EVALUATION; SWEETNESS; TASTE; TASTE BUD; THERMODYNAMICS; VISCOMETRY; VISCOSITY; CHEMISTRY; YOUNG ADULT;

ALGINATES; ASPARTAME; CARBOXYMETHYLCELLULOSE SODIUM; FEMALE; GLUCURONIC ACID; HEXURONIC ACIDS; HUMANS; MALE; PLANT EXTRACTS; SWEETENING AGENTS; TASTE; VISCOSITY; YOUNG ADULT;

EID: 84901940243     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.040     Document Type: Article

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