Sucrose release from agar gels: Correlation with sucrose content and rheology (original) (raw)
Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity
Tom Brenner
Food Hydrocolloids, 2015
View PDFchevron_right
Sucrose release from agar gels and sensory perceived sweetness
Kaoru Kohyama
Food Hydrocolloids, 2016
View PDFchevron_right
Enhancement of sweetness intensity in gels by inhomogeneous distribution of sucrose
Fred van de Velde
Food Quality and Preference, 2010
View PDFchevron_right
Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours
Isabel Sousa
Carbohydrate Polymers, 2013
View PDFchevron_right
Evaluation of Sensory Quality of Gelified Products with a Low Sucrose Content
Elisaveta Sandulachi
2012
View PDFchevron_right
Effect of addition of proteins on the production of amorphous sucrose powder through spray drying
Tony Howes, T. Langrish
Journal of Food Engineering, 2009
View PDFchevron_right
Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels
Luis Duran
International Dairy Journal, 2003
View PDFchevron_right
On the yield stress of frozen sucrose solutions
George Jeronimidis
Journal of Materials Science, 2003
View PDFchevron_right
The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions
Piotr Owczarz
Food Chemistry, 2019
View PDFchevron_right
Influence of sugars on the formation of structural and mechanical characteristics of of agar polysaccharides’ gels
Olena Goncharuk
Ukrainian Journal of Food Science
View PDFchevron_right
Effect of Prebiotic Polysaccharides on the Rheological Properties of Reduced Sugar Potato Starch Based Desserts
Lesław Juszczak
Polymers
View PDFchevron_right
Textural, Pasting, and Rheological Behavior of Starch‐Pectin‐Sucrose Gels: Relation with Sensory Perception
MarÍa Goldner
Starch - Stärke, 2019
View PDFchevron_right
Agarose gels: effect of sucrose, glucose, urea, and guanidine hydrochloride on the rheological and thermal properties
Katsuyoshi Nishinari
Journal of Agricultural and Food Chemistry, 1990
View PDFchevron_right
Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. I. Optimisation using response surface methodology
Yus Yusof
Food Hydrocolloids, 2011
View PDFchevron_right
Thermal and rheological properties of the supersaturated sucrose solution in the presence of different molecular weight fractions and concentrations of dextran
Mehdi Nikoo
European Food Research and Technology, 2012
View PDFchevron_right
Rheology of supersaturated sucrose solutions
Teresa R.S. Brandão
Journal of Food Engineering, 2006
View PDFchevron_right
Sucrose and inverted sugar as plasticizer. Effect on cassava starch–gelatin film mechanical properties, hydrophilicity and water activity
Marney Cereda
Food Chemistry, 2007
View PDFchevron_right
Study of thermosensitive gel-forming properties of sucrose stearates
Naoya Otomo
View PDFchevron_right
Time to first fracture affects sweetness of gels
Guido Sala
Food Hydrocolloids, 2013
View PDFchevron_right
Rheological Characterization of Suspensions of Sucrose Crystals in Saturated Sucrose Solutions
Anderson De Souza
Journal of Food Process Engineering, 2010
View PDFchevron_right
Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity
Fred van de Velde
Food Hydrocolloids, 2015
View PDFchevron_right
Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition
Mara Galmarini
Lwt - Food Science and Technology, 2011
View PDFchevron_right
Crystallization from Concentrated Sucrose Solutions
Alan Muhr
Advances in Experimental Medicine and Biology, 1991
View PDFchevron_right
Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch
Asgar Farahnaky
International Journal of Biological Macromolecules, 2016
View PDFchevron_right
Thermal and rheological properties of tapioca starch and xyloglucan mixtures in the presence of sucrose
T. Temsiripong
Food Research International, 2007
View PDFchevron_right
Rheological properties of some starch-water-sugar systems
Marek Sikora
International Journal of Food Science and Technology, 1999
View PDFchevron_right
A comparative study of the effect of sugars on the thermal and mechanical properties of concentrated waxy maize, wheat, potato and pea starch gels
Costas Biliaderis
Food Chemistry, 1995
View PDFchevron_right
Agave syrup as a replacement for sucrose: An exploratory review
Rizwan Yargatti
Functional Foods in Health and Disease
View PDFchevron_right
The effect of centrifugation on agar/sucrose gels
Paul Cornillon
Food Hydrocolloids, 2002
View PDFchevron_right
Effect of Different Levels of Sucrose-Glucose Mixture on Overall Quality of Guava Bar
Ashbala Shakoor
Journal of Food Processing & Technology, 2015
View PDFchevron_right
Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour
Joana Fundo
Food Engineering Reviews, 2010
View PDFchevron_right
Aeration of model gels: Rheological characteristics of gellan and agar gels
shipra tiwari
Journal of Food Engineering, 2011
View PDFchevron_right