Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems

By A. B. Boland, K. Buhr, P. Giannouli, S. Ruth. 2004

152 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Biomaterials, Food Science

View Paper: https://www.semanticscholar.org/paper/3c2ea45eedd16853347e8c94dab09d0d70bddbdd

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. A. Saint-Eve
2. I. Déléris
3. M. Panouillé
4. Fanny Dakowski
5. S. Cordelle
6. I. Souchon
7. P. Schlich

Citations in the corpus

• How Texture Influences Aroma and Taste Perception Over Time in Candies (2011, background): “Several hypotheses can explain these aroma and taste decreases (Buettner and Beauchamp 2010): matrix–aroma or taste interactions (Boland et al. 2004), oral behavior when the product is in the mouth (Mestres et al.”