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Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception.

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Bibliographic Details
Title: Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception.
Authors: Ahmad R; Bioeconomy Science Institute, Palmerston North 4442, New Zealand. Electronic address: raise.ahmad@agresearch.co.nz., Dupas de Matos A; Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand., Hort J; Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand., Day L; Bioeconomy Science Institute, Palmerston North 4442, New Zealand., Dalziel JE; Bioeconomy Science Institute, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand. Electronic address: julie.dalziel@agresearch.co.nz.
Source: Food chemistry [Food Chem] 2026 Apr 15; Vol. 508 (Pt A), pp. 148351. Date of Electronic Publication: 2026 Feb 07.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.148351