EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES

Journal of Texture Studies

Volumn 9, Issue 4, 1978, Pages 415-436

  PANGBORN, ROSE MARIE ^a   GIBBS, ZIAIEH MISAGHI ^a   TASSAN, CATHERINE ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84981440374     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1978.tb01216.x     Document Type: Article

References (11)

1. The effect of viscosity upon perceived sweetness
2. Gums in artificially sweetened foods
3. Modified sample holder for determination of diphasic fluid
4. Hydrocolloids in dietetic foods
5. Taste intensity as a function of stimulus concentration and solvent viscosity
6. Relative taste intensity of selected sugars and organic acids
7. Effect of hydrocolloids on oral viscosity and basic taste intensities
8. Effect of hydrocolloids and viscosity on flavor and odor intensities of aromatic flavor compounds
9. Objective characterization of the mouthfeel of gum solutions