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All Outputs (5)

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions (2021)
Journal Article

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release (2018)
Journal Article

Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with co... Read More about Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release.