A preliminary study on the application of natural sweet proteins in agar-based gels

Journal of Texture Studies

Volumn 48, Issue 2, 2017, Pages 103-113

  Miele, Nicoletta A ^a   Di Monaco, Rossella ^a   Dell'Amura, Francesca ^a   Rega, Michele F ^a   Picone, Delia ^a   Cavella, Silvana ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

agar gel; mechanical properties; MNEI; sweet taste; Y65R

Indexed keywords

ALGAE; FRACTURE; GELATION; GELS; LIQUID SUGAR; MECHANICAL PROPERTIES; PROTEINS; SUGAR SUBSTITUTES;

AGAR GEL; HIGH-POTENCY SWEETENERS; MNEI; NATURAL SWEETENER; SCIENTIFIC CONTRIBUTIONS; SWEET TASTE; TEXTURE CHARACTERISTICS; Y65R;

POLYSACCHARIDES;

AGAR; ASPARTAME; MONELLIN PROTEIN, DIOSCOREOPHYLLUM CUMMINSII; MUTANT PROTEIN; PLANT PROTEIN; SACCHARIN; SUCROSE; SWEETENING AGENT;

BEVERAGE; CHEMISTRY; GEL; TASTE; TIME FACTOR;

AGAR; ASPARTAME; BEVERAGES; GELS; MUTANT PROTEINS; PLANT PROTEINS; SACCHARIN; SUCROSE; SWEETENING AGENTS; TASTE PERCEPTION; TIME FACTORS;

EID: 85032092337     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12215     Document Type: Article

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