Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations

Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction

(2021) Xuejiao Wang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

(2019) Alessandra Cazelatto Medeiros et al.   JOURNAL OF FOOD SCIENCE

Development and characterization of double emulsion to encapsulate iron

(2019) Hulya Ilyasoglu Buyukkestelli et al.   JOURNAL OF FOOD ENGINEERING

In-vitro oral digestion of microfluidically produced monodispersed W/O/W food emulsions loaded with concentrated sucrose solution designed to enhance sweetness perception

(2019) Ruqaiya Al nuumani et al.   JOURNAL OF FOOD ENGINEERING

Emulsion stability during gastrointestinal conditions effects lipid digestion kinetics

(2018) S.H.E. Verkempinck et al.   FOOD CHEMISTRY

Strategies to reduce sugars in food

(2018) Rossella Di Monaco et al.   Current Opinion in Food Science

Preparation and characterization of double emulsions for saltiness enhancement by inhomogeneous spatial distribution of sodium chloride

(2018) Hulya Ilyasoglu Buyukkestelli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food grade water-in-oil microemulsions as replacement of oil phase to help process and stabilization of whipped cream

(2016) Evgenia Mitsou et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids

(2016) Damien J.L. Mat et al.   FOOD RESEARCH INTERNATIONAL

Lipase digestibility of the oil phase in a water-in-oil-in-water emulsion

(2015) Saehun Mun et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

(2014) Wan-Yuan Kuo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Sensory Difference Tests as Measurement Instruments: a Review of Recent Advances

(2014) John M. Ennis et al.   JOURNAL OF SENSORY STUDIES

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

(2013) Markus Stieger et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems

(2013) S. Cofrades et al.   FOOD CHEMISTRY

Potential applications of multiple emulsions in the development of healthy and functional foods

(2013) Francisco Jiménez-Colmenero   FOOD RESEARCH INTERNATIONAL

Stability mechanisms of liquid water-in-oil emulsions

(2012) F.Y. Ushikubo et al.   FOOD HYDROCOLLOIDS

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

(2010) S.M. Goh et al.   JOURNAL OF FOOD SCIENCE

Effect of xanthan gum on the physical properties and textural characteristics of whipped cream

(2009) Qiangzhong Zhao et al.   FOOD CHEMISTRY

Sucrose activates human taste pathways differently from artificial sweetener

(2007) Guido K.W. Frank et al.   NEUROIMAGE