Concepedia

Correlation of sensory bitterness in dairy protein hydrolysates: Comparison of prediction models built using sensory, chromatographic and electronic tongue data

Josephine Newman, Thelma Egan, Niamh Harbourne, Dolores O’Riordan, Jean‐Christophe Jacquier, Michael O’Sullivan

Talanta · 2014 · 50 citations · 40 references

DOI

Concepts

References

40

Improved Method for Determining Food Protein Degree of Hydrolysis

Per Munk Nielsen, Daphne Elaine Leslie Petersen, C. Dambmann · Journal of Food Science · 2001 · 1.7K citations

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Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey

Cory M. Bryant, David Julian McClements · Trends in Food Science & Technology · 1998 · 629 citations

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Sensory Evaluation Techniques

D.D. Muir · International Journal of Dairy Technology · 2007 · 467 citations

Review: Highlights in recent applications of electronic tongues in food analysis

Laura Escuder‐Gilabert, Miguel Peris · Analytica Chimica Acta · 2010 · 296 citations

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Supramolecular Structure of the Casein Micelle

Donald J. McMahon, B. S. Oommen · Journal of Dairy Science · 2008 · 295 citations · Full text

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