Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

(2019) Hicran Koç et al.   FOOD HYDROCOLLOIDS

Dextran modulates physical properties of rennet‐induced milk gels

(2019) Susann Mende et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese

(2019) Hasan Cankurt   Foods

Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate

(2019) Bal Kumari Sharma Khanal et al.   JOURNAL OF FOOD ENGINEERING

OUP accepted manuscript

(2018)   AMERICAN JOURNAL OF CLINICAL NUTRITION

Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate

(2018) Bal Kumari Sharma Khanal et al.   FOOD HYDROCOLLOIDS

Heat-induced gelation of aqueous micellar casein suspensions as affected by globular protein addition

(2018) Juliana V.C. Silva et al.   FOOD HYDROCOLLOIDS

Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese

(2018) O. Benjamin et al.   FOOD HYDROCOLLOIDS

The rheological and microstructural properties of pea, milk, mixed pea/milk gels and gelled emulsions designed by thermal, acid, and enzyme treatments

(2018) S. Ben-Harb et al.   FOOD HYDROCOLLOIDS

Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer

(2018) Shuhong Dai et al.   FOOD RESEARCH INTERNATIONAL

Symposium review: Structure-function relationships in cheese

(2018) Prabin Lamichhane et al.   JOURNAL OF DAIRY SCIENCE

Explaining food texture through rheology

(2018) Helen S Joyner (Melito)   Current Opinion in Food Science

Projective techniques to study consumer perception of food

(2018) Adriana Gambaro   Current Opinion in Food Science

Heat-induced gelation of mixtures of micellar caseins and plant proteins in aqueous solution

(2018) Juliana V.C. Silva et al.   FOOD RESEARCH INTERNATIONAL

Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods

(2018) May Sui Mei Wee et al.   Food & Function

Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix

(2018) Vivian R. Diamantino et al.   INTERNATIONAL DAIRY JOURNAL

Impact of pH, ionic strength and chitosan charge density on chitosan/casein complexation and phase behavior

(2018) Lan Ding et al.   CARBOHYDRATE POLYMERS

Solid dispersion-based spray-drying improves solubility and mitigates beany flavour of pea protein isolate

(2018) Yang Lan et al.   FOOD CHEMISTRY

Lactose, galactose and glucose determination in naturally “lactose free” hard cheese: HPAEC-PAD method validation

(2017) Lucia Monti et al.   FOOD CHEMISTRY

Moving from molecules, to structure, to texture perception

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Interactions in casein micelle – Pea protein system (part I): Heat-induced denaturation and aggregation

(2017) Jean-Luc Mession et al.   FOOD HYDROCOLLOIDS

Acquired (dis)liking of natural cheese in different repeated exposure environment

(2017) Jung-Eun Go et al.   FOOD RESEARCH INTERNATIONAL

Microstructural and textural properties of rennet-induced milk protein gel: Effect of guar gum

(2017) Micaela Galante et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

High intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial

(2016) Farinaz Raziani et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of protein-flavour binding on flavour delivery and protein functional properties: A special emphasis on plant-based proteins

(2016) Kun Wang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Influence of the Volume Fraction, Size and Surface Coating of Hard Spheres on the Microstructure and Rheological Properties of Model Mozzarella Cheese

(2016) O. Thionnet et al.   Food Biophysics

Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese

(2016) Denise Felix da Silva et al.   FOOD HYDROCOLLOIDS

Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt

(2016) Shuhong Dai et al.   JOURNAL OF DAIRY SCIENCE

Effect of carrageenan addition on the rennet-induced gelation of skim milk

(2016) Fang Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties

(2016) Manhal Yousseef et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

(2015) Rodrigo A. Ibáñez et al.   Dairy Science & Technology

Coupled Stepwise PLS-VIP and ANN Modeling for Identifying and Ranking Aroma Components Contributing to the Palatability of Cheddar Cheese

(2015) Airi Morita et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening

(2015) Mehrnaz Aminifar et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Investigating the filled gel model in Cheddar cheese through use of Sephadex beads

(2015) L.M. Barden et al.   JOURNAL OF DAIRY SCIENCE

Increasing stringiness of low-fat mozzarella string cheese using polysaccharides

(2015) E.N. Oberg et al.   JOURNAL OF DAIRY SCIENCE

Assessment of the changes in the structure and component mobility of Mozzarella and Cheddar cheese during heating

(2015) Sarah J. Vogt et al.   JOURNAL OF FOOD ENGINEERING

Relationship between Baked-Cheese Sensory Properties and Melted-Cheese Physical Characteristics

(2015) Vincent Banville et al.   JOURNAL OF TEXTURE STUDIES

Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial

(2015) Rita Nilsen et al.   Food & Nutrition Research

Soy proteins: A review on composition, aggregation and emulsification

(2014) K. Nishinari et al.   FOOD HYDROCOLLOIDS

Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials

(2013) Yvette Pascua et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of carrageenan on the formation of rennet-induced casein micelle gels

(2013) Fang Wang et al.   FOOD HYDROCOLLOIDS

Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels

(2013) O. Arango et al.   JOURNAL OF DAIRY SCIENCE

Analysing cheese microstructure: A review of recent developments

(2013) Mamdouh El-Bakry et al.   JOURNAL OF FOOD ENGINEERING

Physico-chemical changes in heat treated micellar casein – Soy protein mixtures

(2013) Cosmin M. Beliciu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

(2013) Vivian Ribeiro Diamantino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)

(2012) Xiaoying Mao et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Starch addition in renneted milk gels: Partitioning between curd and whey and effect on curd syneresis and gel microstructure1

(2012) K.M. Brown et al.   JOURNAL OF DAIRY SCIENCE

Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

(2012) Hannan Lashkari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

(2011) Isabelle Gierczynski et al.   FLAVOUR AND FRAGRANCE JOURNAL

Techniques for localisation of konjac glucomannan in model milk protein–polysaccharide mixed systems: Physicochemical and microscopic investigations

(2011) Aniket R. Abhyankar et al.   FOOD CHEMISTRY

Polysaccharide–protein interactions in dairy matrices, control and design of structures

(2011) Milena Corredig et al.   FOOD HYDROCOLLOIDS

EFFECT OF VARYING LEVELS OF ADDED CALCIUM ON THE BIOCHEMISTRY, TEXTURE AND MICRO-STRUCTURE OF FRESH CHEESE CONTAINING SESAME PROTEIN ISOLATE

(2011) XIAO MING LU et al.   JOURNAL OF FOOD BIOCHEMISTRY

MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES

(2011) XIN YANG et al.   JOURNAL OF TEXTURE STUDIES

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

(2011) ESRA ÇAKIR et al.   JOURNAL OF TEXTURE STUDIES

Understanding of the influence of composition, structure and texture on salty perception in model dairy products

(2010) Maud Panouillé et al.   FOOD HYDROCOLLOIDS

Sensory profile and Beijing youth preference of seven cheese varieties

(2010) X.Y. Zhang et al.   FOOD QUALITY AND PREFERENCE

Effect of sesame protein isolate in partial replacement of milk protein on the rheological, textural and microstructural characteristics of fresh cheese

(2010) Xiaoming Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Rheological properties and microstructure of Cheddar cheese made with different fat contents

(2010) N.R. Rogers et al.   JOURNAL OF DAIRY SCIENCE

Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese

(2010) N.E. Costa et al.   JOURNAL OF DAIRY SCIENCE

Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer

(2010) S. Siva Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Micro-phase separation explains the abrupt structural change of denatured globular protein gels on varying the ionic strength or the pH

(2009) Komla Ako et al.   Soft Matter

Cheese in nutrition and health

(2008) Barbara Walther et al.   Dairy Science & Technology

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Cheese structure and current methods of analysis

(2008) David W. Everett et al.   INTERNATIONAL DAIRY JOURNAL