Sucrose release from agar gels and sensory perceived sweetness

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 405-414

  Kohyama, Kaoru ^a   Hayakawa, Fumiyo ^a   Kazami, Yukari ^a   Nishinari, Katsuyoshi ^b,c  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Osaka Prefecture University   (Japan)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Agar gels; Mastication; Sensory evaluation; Sucrose release; Texture; Time intensity

Indexed keywords

EID: 84963533747     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.003     Document Type: Article

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