-
1
-
-
0041738913
-
Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels
-
Bayarri S., Duran L., Costell E. Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels. International Dairy Journal 2003, 13:643-653.
-
(2003)
International Dairy Journal
, vol.13
, pp. 643-653
-
-
Bayarri, S.1
Duran, L.2
Costell, E.3
-
2
-
-
0035117852
-
Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels
-
Bayarri S., Rivas I., Costell E., Duran L. Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels. Food Hydrocolloids 2001, 15:67-73.
-
(2001)
Food Hydrocolloids
, vol.15
, pp. 67-73
-
-
Bayarri, S.1
Rivas, I.2
Costell, E.3
Duran, L.4
-
3
-
-
43749109382
-
Physical properties giving the sensory perception of whey proteins/polysaccharide gels
-
van den Berg L., van Vliet T., van der Linden E., van Boekel M.A., van de Velde F. Physical properties giving the sensory perception of whey proteins/polysaccharide gels. Food Biophysics 2008, 3:198-206.
-
(2008)
Food Biophysics
, vol.3
, pp. 198-206
-
-
van den Berg, L.1
van Vliet, T.2
van der Linden, E.3
van Boekel, M.A.4
van de Velde, F.5
-
5
-
-
0019076856
-
Effects of solution viscosity on perceived saltiness and sweetness
-
Christensen C.M. Effects of solution viscosity on perceived saltiness and sweetness. Perception & Psychophysics 1980, 28:347-353.
-
(1980)
Perception & Psychophysics
, vol.28
, pp. 347-353
-
-
Christensen, C.M.1
-
6
-
-
0038497589
-
Influence of hydrocolloids on flavour release and sensory instrumental correlations
-
Royal Society of Chemistry, UK, P.A. Williams, G.O. Phillips (Eds.)
-
Clark R. Influence of hydrocolloids on flavour release and sensory instrumental correlations. Gums and stabilisers of the food industry 11 2002, 217-225. Royal Society of Chemistry, UK. P.A. Williams, G.O. Phillips (Eds.).
-
(2002)
Gums and stabilisers of the food industry 11
, pp. 217-225
-
-
Clark, R.1
-
7
-
-
0036797479
-
Perception of taste intensity in solutions of random-coil polysaccharides above and below c*
-
Cook D.J., Hollowood T.A., Linforth R.S.T., Taylor A.J. Perception of taste intensity in solutions of random-coil polysaccharides above and below c*. Food Quality and Preference 2002, 13:473-480.
-
(2002)
Food Quality and Preference
, vol.13
, pp. 473-480
-
-
Cook, D.J.1
Hollowood, T.A.2
Linforth, R.S.T.3
Taylor, A.J.4
-
8
-
-
0026536496
-
Effects of fruit pulp and sucrose on the compression response of different polysaccharides gel systems
-
Fiszman S.M., Duran L. Effects of fruit pulp and sucrose on the compression response of different polysaccharides gel systems. Carbohydrate Polymers 1992, 17:11-17.
-
(1992)
Carbohydrate Polymers
, vol.17
, pp. 11-17
-
-
Fiszman, S.M.1
Duran, L.2
-
9
-
-
85025576064
-
Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour
-
Malkki Y., Heinio R.L., Autio K. Influence of oat gum, guar gum and carboxymethyl cellulose on the perception of sweetness and flavour. Food Hydrocolloids 1993, 6:525-532.
-
(1993)
Food Hydrocolloids
, vol.6
, pp. 525-532
-
-
Malkki, Y.1
Heinio, R.L.2
Autio, K.3
-
10
-
-
84981414132
-
Sweetness perception in relation to some textural characteristics of hydrocolloid gels
-
Marshall S., Vaisey M. Sweetness perception in relation to some textural characteristics of hydrocolloid gels. Journal of Texture Studies 1972, 3:172-185.
-
(1972)
Journal of Texture Studies
, vol.3
, pp. 172-185
-
-
Marshall, S.1
Vaisey, M.2
-
11
-
-
0036018421
-
Measurement of biting velocities, and predetermined and individual crosshead speed instrumental imitative tests for predicting cheese hardness
-
Meullenet J.F., Finney M.L., Gaud M. Measurement of biting velocities, and predetermined and individual crosshead speed instrumental imitative tests for predicting cheese hardness. Journal of Texture Studies 2002, 33:45-58.
-
(2002)
Journal of Texture Studies
, vol.33
, pp. 45-58
-
-
Meullenet, J.F.1
Finney, M.L.2
Gaud, M.3
-
12
-
-
0032262629
-
Effects of various ingredients on the texture of milk jelly
-
Moritaka H., Naito S., Nishinari K., Iahihara M., Fukuba H. Effects of various ingredients on the texture of milk jelly. Journal of Texture Studies 1998, 29:387-396.
-
(1998)
Journal of Texture Studies
, vol.29
, pp. 387-396
-
-
Moritaka, H.1
Naito, S.2
Nishinari, K.3
Iahihara, M.4
Fukuba, H.5
-
13
-
-
0033130667
-
Effect of gellam gum, citiric acid and sweetener on the texture of lemon jelly
-
Moritaka H., Naito S., Nishinari K., Iahihara M., Fukuba H. Effect of gellam gum, citiric acid and sweetener on the texture of lemon jelly. Journal of Texture Studies 1999, 30:29-41.
-
(1999)
Journal of Texture Studies
, vol.30
, pp. 29-41
-
-
Moritaka, H.1
Naito, S.2
Nishinari, K.3
Iahihara, M.4
Fukuba, H.5
-
14
-
-
0040119395
-
Rheological and organoleptic properties of food hydrocolloids
-
Plenum Press, New York, K. Nishinari, E. Doi (Eds.)
-
Morris E.R. Rheological and organoleptic properties of food hydrocolloids. Food hydrocolloids: Stuctures, properties and functions 1993, 201-210. Plenum Press, New York. K. Nishinari, E. Doi (Eds.).
-
(1993)
Food hydrocolloids: Stuctures, properties and functions
, pp. 201-210
-
-
Morris, E.R.1
-
15
-
-
83955164202
-
Effect of gel texture and sucrose spatial distribution on sweetness perception
-
Mosca A.C., van de Velde F., Bult J.H.F., van Boekel M.A.J.S., Stieger M. Effect of gel texture and sucrose spatial distribution on sweetness perception. LWT - Food Science and Technology 2012, 46:183-188.
-
(2012)
LWT - Food Science and Technology
, vol.46
, pp. 183-188
-
-
Mosca, A.C.1
van de Velde, F.2
Bult, J.H.F.3
van Boekel, M.A.J.S.4
Stieger, M.5
-
16
-
-
0006000665
-
Kappa-carrageenan gels: effect of sucrose, glucose, urea, and guanidine-hydrochloride on the rheological and thermal-properties
-
Nishinari K., Watase M., Williams P.A., Phillips G.O. Kappa-carrageenan gels: effect of sucrose, glucose, urea, and guanidine-hydrochloride on the rheological and thermal-properties. Journal of Agricultural and Food Chemistry 1990, 38:1188-1193.
-
(1990)
Journal of Agricultural and Food Chemistry
, vol.38
, pp. 1188-1193
-
-
Nishinari, K.1
Watase, M.2
Williams, P.A.3
Phillips, G.O.4
-
17
-
-
0043031096
-
Effect of sucrose on agarose gels mechanical behaviour
-
Normand V., Aymard P., Lootens D.L., Amici E., Plucknett K.P., Frith W.J. Effect of sucrose on agarose gels mechanical behaviour. Carbohydrate Polymers 2003, 54:83-95.
-
(2003)
Carbohydrate Polymers
, vol.54
, pp. 83-95
-
-
Normand, V.1
Aymard, P.2
Lootens, D.L.3
Amici, E.4
Plucknett, K.P.5
Frith, W.J.6
-
18
-
-
84981422025
-
Effect of hydrocolloids on oral viscosity and basic taste intensity
-
Pangborn R.M., Trabue I. Effect of hydrocolloids on oral viscosity and basic taste intensity. Journal of Texture Studies 1973, 4:224-241.
-
(1973)
Journal of Texture Studies
, vol.4
, pp. 224-241
-
-
Pangborn, R.M.1
Trabue, I.2
-
19
-
-
60149092787
-
Deformation and fracture of emulsion-filled gels: effect of oil content and deformation speed
-
Sala G., Van Vliet T., Cohen Stuart M.A., Aken G.A.V., Van de Velde F. Deformation and fracture of emulsion-filled gels: effect of oil content and deformation speed. Food Hydrocolloids 2009, 23:1381-1393.
-
(2009)
Food Hydrocolloids
, vol.23
, pp. 1381-1393
-
-
Sala, G.1
Van Vliet, T.2
Cohen Stuart, M.A.3
Aken, G.A.V.4
Van de Velde, F.5
-
21
-
-
84981866984
-
Effect of viscosity on the detection of relative sweetness intensity of sucrose solutions
-
Stone H., Oliver S. Effect of viscosity on the detection of relative sweetness intensity of sucrose solutions. Journal of Food Science 1966, 31:129-134.
-
(1966)
Journal of Food Science
, vol.31
, pp. 129-134
-
-
Stone, H.1
Oliver, S.2
-
22
-
-
57549085612
-
Mastication velocity of the first molar in relation to the mechanical properties of food
-
(In Japanese with English summary and figure captions)
-
Takeshita T., Nakazawa F. Mastication velocity of the first molar in relation to the mechanical properties of food. Journal of Home Economics of Japan 2007, 58:129-137. (In Japanese with English summary and figure captions).
-
(2007)
Journal of Home Economics of Japan
, vol.58
, pp. 129-137
-
-
Takeshita, T.1
Nakazawa, F.2
-
23
-
-
0035284556
-
Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose
-
Tang J., Mao R., Tung M.A., Swanson B.G. Gelling temperature, gel clarity and texture of gellan gels containing fructose or sucrose. Carbohydrate Polymers 2001, 44:197-209.
-
(2001)
Carbohydrate Polymers
, vol.44
, pp. 197-209
-
-
Tang, J.1
Mao, R.2
Tung, M.A.3
Swanson, B.G.4
-
24
-
-
84886257689
-
The influence of agar gel texture on sucrose release
-
Wang Z., Yang K., Brenner T., Kikuzaki H., Nishinari K. The influence of agar gel texture on sucrose release. Food Hydrocolloids 2014, 36:196-203.
-
(2014)
Food Hydrocolloids
, vol.36
, pp. 196-203
-
-
Wang, Z.1
Yang, K.2
Brenner, T.3
Kikuzaki, H.4
Nishinari, K.5
-
25
-
-
33751554647
-
Agarose gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties
-
Watase M., Nishinari K., Williams P.A., Phillips G.O. Agarose gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties. Journal of Agricultural and Food Chemistry 1990, 38:1181-1187.
-
(1990)
Journal of Agricultural and Food Chemistry
, vol.38
, pp. 1181-1187
-
-
Watase, M.1
Nishinari, K.2
Williams, P.A.3
Phillips, G.O.4
-
26
-
-
84875809822
-
Jaw movement patterns during incisor penetration of different textural foods
-
Xu X., Liu D., Liu W., Shi L. Jaw movement patterns during incisor penetration of different textural foods. Journal of Texture Studies 2013, 44:124-131.
-
(2013)
Journal of Texture Studies
, vol.44
, pp. 124-131
-
-
Xu, X.1
Liu, D.2
Liu, W.3
Shi, L.4
-
27
-
-
84908241841
-
Sucrose release from agar gels: effects of dissolution order and the network inhomogeneity
-
Yang K., Wang Z., Brenner T., Kikuzaki H., Fang Y., Nishinari K. Sucrose release from agar gels: effects of dissolution order and the network inhomogeneity. Food Hydrocolloids 2015, 43:100-106.
-
(2015)
Food Hydrocolloids
, vol.43
, pp. 100-106
-
-
Yang, K.1
Wang, Z.2
Brenner, T.3
Kikuzaki, H.4
Fang, Y.5
Nishinari, K.6
|