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Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding
Ayed, C., Lim, M., Macnaughtan, W., Linforth, R., & Fisk, I. D. (2018). Understanding the impact of sodium on the structural properties of sweet biscuits. In Flavour science: Proceedings of the XV Weurman Flavour Research Symposium, 73-76. doi:10.3217/978-3-85125-593-5-14

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams (2017)
Journal Article
Ayed, C., Martins, S. I., Williamson, A., & Guichard, E. (in press). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chemistry, doi:10.1016/j.foodchem.2017.10.127. ISSN 0308-8146

The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva re... Read More