Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 794-802

  Mosca, Ana Carolina ^a,b   van de Velde, Fred ^a,c   Bult, Johannes H F ^a,c   van Boekel, Martinus A J S ^b   Stieger, Markus ^a,b  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Oral breakdown behavior; Semi solid gels; Sucrose release; Sweetness; Texture; Texture taste interactions

Indexed keywords

EID: 85027940762     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.08.009     Document Type: Article

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