A.-L. Ferry

Viscosity and flavour perception: Why is starch different from hydrocolloids?

John R. Mitchell, J. Hort, B. V. Pamies, 2006 .

Relationship between structure of hydrocolloid gels and solutions and flavour release

John R. Mitchell, S. Hill, A.-L. Ferry, 2008 .

In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods.

S. Hill, J. Hort, B. Vallès-Pàmies, 2006, Journal of agricultural and food chemistry.

EFFECT OF AMYLASE ACTIVITY ON STARCH PASTE VISCOSITY AND ITS IMPLICATIONS FOR FLAVOR PERCEPTION

John R. Mitchell, Joanne Hort, J. Hort, 2005 .