Predicting sensory perceptions of thickened solutions based on rheological analysis
The sensory perceptions of sweetened, flavoured and thickened solutions prepared from xanthan, dextran, sucrose and banana flavour were evaluated and correlated to rheological parameters. The primary aim of this research was to evaluate the relevance of viscosity measured at low shear or at high she...
| Main Authors: | , , |
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| Format: | Article |
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Elsevier
2016
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| Online Access: | https://eprints.nottingham.ac.uk/33307/ |