Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Effect of homogenization and microfluidization on physicochemical and rheological properties of mayonnaise

(2021) Drishti Kadian et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Understanding the oral processing of solid foods: Insights from food structure

(2021) Qing Guo   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

(2021) Hongxia Gao et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

(2021) Annelies E. Blok et al.   FOOD HYDROCOLLOIDS

Instrumental food texture evaluation in relation to human perception

(2021) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Perception of creaminess in foods

(2020) Rituja Upadhyay et al.   JOURNAL OF TEXTURE STUDIES

Scaling laws of entangled polysaccharides

(2020) Carlos G. Lopez et al.   CARBOHYDRATE POLYMERS

Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids

(2020) Parisa Nasirpour‐Tabrizi et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of erythritol on physicochemical properties of reformulated high protein meringues obtained from whey protein isolate

(2020) M. Nastaj et al.   INTERNATIONAL DAIRY JOURNAL

The impact of extruded microparticulated whey proteins in reduced-fat, plain-type stirred yogurt: Characterization of physicochemical and sensory properties

(2020) M. Kamal Hossain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physical and Sensory Properties of Mayonnaise Enriched with Encapsulated Olive Leaf Phenolic Extracts

(2020) Federica Flamminii et al.   Foods

Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties

(2020) Susana Ribes et al.   JOURNAL OF DAIRY SCIENCE

Effect of Substituting Sunflower Oil with Starch‐Based Fat Replacers on Sensory Profile, Tribology, and Rheology of Reduced‐Fat Mayonnaise‐Type Emulsions

(2020) Joyce Agyei‐Amponsah et al.   STARCH-STARKE

Synergistic Microgel-Reinforced Hydrogels as High-Performance Lubricants

(2020) Jing Hu et al.   ACS Macro Letters

Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability

(2020) Betül Yesiltas et al.   FOOD CHEMISTRY

Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations

(2019) Maciej Nastaj et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Human oral processing and texture profile analysis parameters: Bridging the gap between the sensory evaluation and the instrumental measurements

(2019) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Oral somatosensatory acuity is related to particle size perception in chocolate

(2019) Scott P. Breen et al.   Scientific Reports

Viscosity drives texture perception of protein beverages more than hydrocolloid type

(2019) Ty B. Wagoner et al.   JOURNAL OF TEXTURE STUDIES

Clustering of oil droplets in o/w emulsions enhances perception of oil-related sensory attributes

(2019) P.L. Fuhrmann et al.   FOOD HYDROCOLLOIDS

On the road to understanding and control of creaminess perception in food colloids

(2018) Eric Dickinson   FOOD HYDROCOLLOIDS

Enhancement of torba yoghurt with whey protein isolates

(2018) Filiz Yildiz-Akgül   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

(2018) Y. Li et al.   JOURNAL OF DAIRY SCIENCE

Strategies to reduce sugars in food

(2018) Rossella Di Monaco et al.   Current Opinion in Food Science

Emulsion Microgel Particles as High-Performance Bio-Lubricants

(2018) Ophelie Torres et al.   ACS Applied Materials & Interfaces

Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics

(2018) Ana Carolina Conti-Silva et al.   JOURNAL OF TEXTURE STUDIES

Smoothness as a tactile percept: Correlating ‘oral’ tribology with sensory measurements

(2018) Rituja Upadhyay et al.   FOOD HYDROCOLLOIDS

The role of non-covalent interactions in the alkaline dissolution of heat-set whey protein hydrogels made at gelation pH 2–11

(2018) Liyuan Fan et al.   FOOD HYDROCOLLOIDS

Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles

(2017) Anwesha Sarkar et al.   LANGMUIR

Effect of protein microparticle and pectin on properties of light mayonnaise

(2017) Cuihua Chang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulating fat digestion through food structure design

(2017) Qing Guo et al.   PROGRESS IN LIPID RESEARCH

Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts

(2017) Nichola Selway et al.   Soft Matter

Predicting sensory perceptions of thickened solutions based on rheological analysis

(2016) Qi He et al.   FOOD HYDROCOLLOIDS

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

(2016) Kun Liu et al.   FOOD HYDROCOLLOIDS

Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

(2016) Kun Liu et al.   FOOD HYDROCOLLOIDS

Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimumL.) cultivars

(2016) Jun Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Morphologies, volume fraction and viscosity of cell wall particle dispersions particle related to sensory perception

(2015) Ingrid A.M. Appelqvist et al.   FOOD HYDROCOLLOIDS

Fat Perception: How Sensitive are We?

(2015) B. Le Calvé et al.   JOURNAL OF TEXTURE STUDIES

Physical and structural properties of extra-virgin olive oil based mayonnaise

(2015) Carla Di Mattia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems

(2014) Alina Krzeminski et al.   INTERNATIONAL DAIRY JOURNAL

Tuning the Structure of Protein Particles and Gels with Calcium or Sodium Ions

(2013) Tuan Phan-Xuan et al.   BIOMACROMOLECULES

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Advances in the Design and Production of Reduced-Fat and Reduced-Cholesterol Salad Dressing and Mayonnaise: A Review

(2012) Zhen Ma et al.   Food and Bioprocess Technology

Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

(2011) Jason R. Stokes et al.   LANGMUIR

Magnetic Resonance Imaging (MRI) and Relaxation Spectrum Analysis as Methods to Investigate Swelling in Whey Protein Gels

(2010) Mecit H. Oztop et al.   JOURNAL OF FOOD SCIENCE

Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients

(2010) Hou-Pin Su et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

PHYSICAL AND SENSORY PROPERTIES OF EGG YOLK AND EGG YOLK SUBSTITUTES IN A MODEL MAYONNAISE SYSTEM

(2009) THOMAS J. HERALD et al.   JOURNAL OF TEXTURE STUDIES

Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process

(2008) Melina D. Valim et al.   Food Biophysics

The influence of electrostatic interaction on the structure and the shear modulus of heat-set globular protein gels

(2008) Soraya Mehalebi et al.   Soft Matter