Characterization of Sodium Mobility and Binding by 23 Na NMR Spectroscopy in a Model Lipoproteic Emulsion Gel for Sodium Reduction

Characterization of sodium mobility, binding, and apparent viscosity in full-fat and reduced-fat model emulsion systems

(2016) Emily Defnet et al.   Journal of Food Measurement and Characterization

Temporal Sodium Release Related to Gel Microstructural Properties-Implications for Sodium Reduction

(2014) Wan-Yuan Kuo et al.   JOURNAL OF FOOD SCIENCE

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content

(2013) Lauriane Boisard et al.   FOOD CHEMISTRY

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

(2012) Lauriane Boisard et al.   FOOD CHEMISTRY

High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

(2012) Pierre A. Picouet et al.   Innovative Food Science & Emerging Technologies

Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization

(2012) K.R. Kuhn et al.   JOURNAL OF FOOD ENGINEERING

Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception

(2012) J.L.H.C. Busch et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Distribution and mobility of phosphates and sodium ions in cheese by solid-state31P and double-quantum filtered23Na NMR spectroscopy

(2010) Mallory Gobet et al.   MAGNETIC RESONANCE IN CHEMISTRY

Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes

(2009) N. Innocente et al.   JOURNAL OF DAIRY SCIENCE

The effect of salt content on the structure ofiota-carrageenan systems:23Na DQF NMR and rheological studies

(2009) Mallory Gobet et al.   MAGNETIC RESONANCE IN CHEMISTRY

Effects of ultra-high pressure homogenization on the properties and structure of interfacial protein layer in whey protein-stabilized emulsion

(2008) Sang-Ho Lee et al.   FOOD CHEMISTRY