Open AccessMechanism behind the Inhibition of Sweetness Intensity of Aspartame by Guar Gum and Locust Bean Gum
Author(s) -
Sheng Xu,
Xue Han,
TIAN Jun-Nan,
Zhai Wu,
Zhongxiu Chen
Publication year - 2014
Publication title -
wuli huaxue xuebao
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.396
H-Index - 37
ISSN - 1000-6818
DOI - 10.3866/pku.whxb201404251
Subject(s) - locust bean gum , sweetness , aspartame , guar gum , locust , mechanism (biology) , food science , guar , chemistry , xanthan gum , sugar , botany , biology , materials science , philosophy , rheology , composite material , epistemology