Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains
Journal article, 2009
emulsions
Sweetness
taste
fat-content
Gelatin
Rheology
pectin gels
Sugar distribution
Gels
flavor release
Author
Karin Holm
Chalmers, Chemical and Biological Engineering, Life Sciences
K. Wendin
SIK – the Swedish Institute for Food and Biotechnology
Anne-Marie Hermansson
Chalmers, Chemical and Biological Engineering, Life Sciences
Food Hydrocolloids
0268-005X (ISSN)
Vol. 23 8 2388-2393Subject Categories
Food Engineering
DOI
10.1016/j.foodhyd.2009.06.016