Concepedia

Relationship between structure of hydrocolloid gels and solutions and flavour release

Andreas Koliandris, Angelie Lee, Anne-Laure Ferry, Sandra E. Hill, John R. Mitchell

Food Hydrocolloids · 2007 · 86 citations · 16 references

DOI

Concepts

References

16

Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions

E.R. Morris, A.N. Cutler, S.B. Ross-Murphy et al. · Carbohydrate Polymers · 1981 · 887 citations

, , +12

The Effect of Viscosity on the Perception of Flavour

Tracey Hollowood · Chemical Senses · 2002 · 275 citations

, , +16

Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release

Andrew J. Taylor · Food Chemistry · 2000 · 235 citations

, , +14

Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception

Aine B Boland, C.M. Delahunty, S VANRUTH · Food Chemistry · 2005 · 217 citations

, , +16

Flavor Release and Perception of Flavored Whey Protein Gels:  Perception Is Determined by Texture Rather than by Release

Koen G. C. Weel, Alexandra E. M. Boelrijk, Arno C. Alting et al. · Journal of Agricultural and Food Chemistry · 2002 · 214 citations

, , +17