Predicting sensory perceptions of thickened solutions based on rheological analysis

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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...

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Bibliographic Details
Main Authors:	He, Qi, Hort, Joanne, Wolf, Bettina
Format:	Article
Published:	Elsevier 2016
Subjects:	Mouthfeel flavour sweetness xanthan dextran thin film rheology APCI-MS
Online Access:	https://eprints.nottingham.ac.uk/33307/

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