Temporal sweetness profile of MNEI protein in gelled model systems

Journal of Sensory Studies

Volumn 31, Issue 5, 2016, Pages 382-392

  Di Monaco, Rossella ^a   Galiñanes Plaza, Adriana ^b,c   Miele, Nicoletta A ^a   Picone, Delia ^a   Cavella, Silvana ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

^b Université Paris Saclay   (France)

^c Institut Paul Bocuse   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDIFICATION; ALGAE; BEVERAGES; FOOD ADDITIVES; GELS; POLYSACCHARIDES; PROTEINS; SOLUTIONS; SUGAR SUBSTITUTES;

EXPERIMENTAL CONDITIONS; FLAVOR PERCEPTIONS; HIGH-POTENCY SWEETENERS; INNOVATIVE APPROACHES; INTENSITY PROFILES; SCIENTIFIC CONTRIBUTIONS; SENSORY ATTRIBUTES; TIME-INTENSITY METHOD;

GELATION;

EID: 85032129674     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12222     Document Type: Article

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