Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

(2020) Victoria Norton et al.   Nutrients

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently

(2019) Eva C. Ketel et al.   FOOD RESEARCH INTERNATIONAL

Reduced Salivary Mucin Binding and Glycosylation in Older Adults Influences Taste in an In Vitro Cell Model

(2019) Rose-Anna G. Pushpass et al.   Nutrients

Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status

(2018) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Can fortified foods and snacks increase the energy and protein intake of hospitalised older patients? A systematic review

(2018) S. R. Mills et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Main effects of human saliva on flavour perception and the potential contribution to food consumption

(2018) Carolina Muñoz-González et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Mucoadhesion: A food perspective

(2017) Sarah L. Cook et al.   FOOD HYDROCOLLOIDS

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems

(2017) Mathilde Vandenberghe-Descamps et al.   JOURNAL OF TEXTURE STUDIES

Food-saliva interactions: Mechanisms and implications

(2017) Ana Carolina Mosca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake

(2016) Mayra Díaz-Ramírez et al.   FOOD HYDROCOLLOIDS

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future

(2016) Lisa Methven et al.   FOOD QUALITY AND PREFERENCE

Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake

(2016) Mathilde Vandenberghe-Descamps et al.   JOURNAL OF TEXTURE STUDIES

The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and Subsequent Liking by Older Adults

(2015) Roussa Tsikritzi et al.   JOURNAL OF FOOD SCIENCE

Effectiveness of food-based fortification in older people a systematic review and meta-analysis

(2015) J. C. Morilla-Herrera et al.   Journal of Nutrition Health & Aging

Meta-Analysis of Salivary Flow Rates in Young and Older Adults

(2015) Rebecca H. Affoo et al.   JOURNAL OF THE AMERICAN GERIATRICS SOCIETY

Model for understanding consumer textural food choice

(2015) Melissa Jeltema et al.   Food Science & Nutrition

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Positive effect of protein-supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial

(2014) T. Munk et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Functionality of lipase and emulsifiers in low-fat cakes with inulin

(2014) Julia Rodríguez-García et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers

(2013) Caroline Withers et al.   JOURNAL OF SENSORY STUDIES

Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group

(2013) Jürgen Bauer et al.   Journal of the American Medical Directors Association

The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

(2013) Roussa Tsikritzi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

THE POWER OF SENSORY DISCRIMINATION METHODS REVISITED

(2011) JOHN M. ENNIS et al.   JOURNAL OF SENSORY STUDIES

Investigation of the influence of age, gender and consumption habits on the liking of jam-filled cakes

(2010) C. Michon et al.   FOOD QUALITY AND PREFERENCE

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

(2010) L. Methven et al.   FOOD QUALITY AND PREFERENCE

Appetite control: methodological aspects of the evaluation of foods

(2010) J. Blundell et al.   Obesity Reviews

Colloidal aspects of texture perception

(2009) Ton van Vliet et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Photometry and colorimetry characterisation of materials in daylighting evaluation tools

(2007) M. Bodart et al.   BUILDING AND ENVIRONMENT

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS