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Controlling salt and aroma perception through the inclusion of air fillers (2015)
Journal Article
Chiu, N., Hewson, L., Yang, N., Linforth, R., & Fisk, I. D. (2015). Controlling salt and aroma perception through the inclusion of air fillers. LWT - Food Science and Technology, 63(1), doi:10.1016/j.lwt.2015.03.098. ISSN 0023-6438

Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are partial product-specific solutions. A wider range of approaches is urgently required to enable... Read More

Programmed emulsions for sodium reduction in emulsion based foods (2015)
Journal Article
Chiu, N., Hewson, L., Fisk, I. D., & Wolf, B. (2015). Programmed emulsions for sodium reduction in emulsion based foods. Food and Function, 2015(6), doi:10.1039/c5fo00079c. ISSN 2042-6496

In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regard to salty taste. The microstructu... Read More

Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods (2013)
Journal Article
Rama, R., Chiu, N., Da Silva, M. C., Hewson, L., Hort, J., & Fisk, I. D. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies, 44(5), doi:10.1111/jtxs.12017. ISSN 0022-4901

Fried, sliced potato crisps were flavored with sodium chloride of varying size fractions to investigate the impact of salt crystal size on the delivery rate of sodium to the tongue and resultant saltiness, measured over 65 s with a defined chew proto... Read More