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L. Durán

Spanish National Research Council

52

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Effect of addition of sucrose and aspartame on the compression resistance of hydrocolloids gels

2006 International Journal of Food Science and Technology
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Effect of substitution of aspartame for sucrose on instrumental texture profile of hydrocolloids gelled systems

2005 European Food Research and Technology
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Rheological characterization of semisolid dairy desserts. Effect of temperature

2005 Food Hydrocolloids
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Flow behaviour of semi-solid dairy desserts. Effect of temperature

2004 International Dairy Journal
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Effect of temperature on viscoelastic properties of semisolid dairy desserts

2003
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TEXTURE OF CULTURED GILTHEAD SEA BREAM (SPARUS AURATA): INSTRUMENTAL AND SENSORY MEASUREMENT

2003 Journal of Texture Studies
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Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels ☆

2003 International Dairy Journal
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Influence of low sucrose concentrations on the compression resistance of gellan gum gels

2002 Food Hydrocolloids
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Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks

2001 Food Science and Technology International
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Diffusion of sucrose and aspartame in kappa-carrageenan and gellan gum gels

2001 Food Hydrocolloids
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Citations (32)