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Food proteins and lipids
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Sensory properties of foods
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Sweet-taste chemoreception
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Advances in sweeteners :: edited by T.H. Grenby.
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Food hydrocolloids : structures, properties, and functions
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Alternative sweeteners
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Glucose syrups : technology and applications
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Chocolate science and technology
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Sweeteners and sugar alternatives in food technology
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Food carbohydrates
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Rheology and texture in food quality
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Pure dessert
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Food research and data analysis
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Functional properties of food macromolecules
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Flavor technology : physical chemistry, modification, and process
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Food flavorings
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Sensory shelf life estimation of food products
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Food texture and rheology
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Sucrose: properties and applications
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The Influence of chemistry on new foods and traditional products
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