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For: Goh SM, Leroux B, Groeneschild CAG, Busch JLHC. On the effect of tastant excluded fillers on sweetness and saltiness of a model food. J Food Sci 2010;75:S245-9. [PMID: 20546428 DOI: 10.1111/j.1750-3841.2010.01597.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Number Cited by Other Article(s)
1
Ilyasoglu Buyukkestelli H, El SN. Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102809] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
2
Raheem D, Carrascosa C, Ramos F, Saraiva A, Raposo A. Texture-Modified Food for Dysphagic Patients: A Comprehensive Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021;18:5125. [PMID: 34066024 PMCID: PMC8150365 DOI: 10.3390/ijerph18105125] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Revised: 04/30/2021] [Accepted: 05/08/2021] [Indexed: 12/16/2022]
3
Aerogels as porous structures for food applications: Smart ingredients and novel packaging materials. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100188] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
4
Su K, Festring D, Ayed C, Yang Q, Sturrock CJ, Linforth R, Foster T, Fisk I. Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions. Food Chem 2021;354:129579. [PMID: 33773479 PMCID: PMC8091041 DOI: 10.1016/j.foodchem.2021.129579] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 02/04/2021] [Accepted: 03/06/2021] [Indexed: 11/28/2022]
5
Braud A, Boucher Y. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review. J Oral Rehabil 2019;47:258-269. [DOI: 10.1111/joor.12889] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 09/11/2019] [Indexed: 01/06/2023]
6
Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.086] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
7
Lima A, Dufauret M, le Révérend B, Wooster TJ. Deconstructing how the various components of emulsion creamers impact salt perception. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
8
Aguilera JM, Park DJ. Texture-modified foods for the elderly: Status, technology and opportunities. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.10.001] [Citation(s) in RCA: 96] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
9
Jimoh MA, MacNaughtan W, Williams HEL, Greetham D, Linforth RL, Fisk ID. Sodium ion interaction with psyllium husk (Plantago sp.). Food Funct 2016;7:4041-4047. [PMID: 27722358 DOI: 10.1039/c6fo00785f] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
10
Di Monaco R, Galiñanes Plaza A, Miele NA, Picone D, Cavella S. Temporal sweetness profile of MNEI protein in gelled model systems. J SENS STUD 2016. [DOI: 10.1111/joss.12222] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
11
Nishinari K, Fang Y. Sucrose release from polysaccharide gels. Food Funct 2016;7:2130-46. [DOI: 10.1039/c5fo01400j] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
12
Orrego M, Troncoso E, Zúñiga RN. Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.04.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
13
Chiu N, Hewson L, Yang N, Linforth R, Fisk I. Controlling salt and aroma perception through the inclusion of air fillers. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.098] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
14
Mueller E, Koehler P, Scherf KA. Applicability of salt reduction strategies in pizza crust. Food Chem 2015;192:1116-23. [PMID: 26304455 DOI: 10.1016/j.foodchem.2015.07.066] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 06/15/2015] [Accepted: 07/16/2015] [Indexed: 02/04/2023]
15
Kuo WY, Lee Y. Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12094] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
16
Pflaum T, Konitzer K, Hofmann T, Koehler P. Influence of texture on the perception of saltiness in wheat bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013;61:10649-10658. [PMID: 24138015 DOI: 10.1021/jf403304y] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
17
Busch J, Yong F, Goh S. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2012.08.005] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
18
Enhancing saltiness in emulsion based foods. ACTA ACUST UNITED AC 2012. [DOI: 10.1186/2044-7248-1-13] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
19
Zúñiga R, Kulozik U, Aguilera J. Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin. Food Hydrocoll 2011. [DOI: 10.1016/j.foodhyd.2010.09.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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