The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts

Tribological method to measure lubricating properties of dairy products

(2016) Phuong T.M. Nguyen et al.   JOURNAL OF FOOD ENGINEERING

“Oral” Tribological Study on the Astringency Sensation of Red Wines

(2016) Natalia Brossard et al.   JOURNAL OF TEXTURE STUDIES

Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces

(2015) Gleb E. Yakubov et al.   CARBOHYDRATE POLYMERS

How is an ideal satiating yogurt described? A case study with added-protein yogurts

(2015) P. Morell et al.   FOOD RESEARCH INTERNATIONAL

Quality parameters of probiotic yogurt added to glucose oxidase compared to commercial products through microbiological, physical–chemical and metabolic activity analyses

(2015) Aline L.D. Batista et al.   FOOD RESEARCH INTERNATIONAL

Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity

(2015) P. Morell et al.   FOOD RESEARCH INTERNATIONAL

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

(2014) N. Schobel et al.   CHEMICAL SENSES

Lubrication studies of fluid food using a simple experimental set up

(2014) Jianshe Chen et al.   FOOD HYDROCOLLOIDS

Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

(2014) Helen S. Joyner Melito et al.   JOURNAL OF FOOD SCIENCE

Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data

(2014) Alina Sonne et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Recent trend in the physical and chemical modification of starches from different botanical sources: A review

(2014) Adeleke Omodunbi Ashogbon et al.   STARCH-STARKE

Ultra-flash profile and projective mapping for describing sensory attributes of prebiotic mortadellas

(2013) B.A. Santos et al.   FOOD RESEARCH INTERNATIONAL

Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology

(2013) Nichola Selway et al.   FOOD RESEARCH INTERNATIONAL

Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Applications of tribology in studying food oral processing and texture perception

(2013) Sangeeta Prakash et al.   FOOD RESEARCH INTERNATIONAL

Descriptive analysis and early-stage consumer acceptance of yogurts fermented with carrot juice

(2013) M.A. Cliff et al.   JOURNAL OF DAIRY SCIENCE

Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

(2013) Alina Krzeminski et al.   JOURNAL OF FOOD SCIENCE

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

(2012) Aiqian Ye et al.   PHYSIOLOGY & BEHAVIOR

Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters

(2011) Christian Hahn et al.   Dairy Science & Technology

Lubricating properties of human whole saliva as affected by β-lactoglobulin

(2011) B. Vardhanabhuti et al.   FOOD HYDROCOLLOIDS

The influence of hydrocolloid hydrodynamics on lubrication

(2011) D.A. Garrec et al.   FOOD HYDROCOLLOIDS

Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages

(2011) P. Andrewes et al.   INTERNATIONAL DAIRY JOURNAL

Rheology and tribology: Two distinctive regimes of food texture sensation

(2011) Jianshe Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis

(2010) Karima A. Moussaoui et al.   FOOD QUALITY AND PREFERENCE

Roles of charge interactions on astringency of whey proteins at low pH

(2010) B. Vardhanabhuti et al.   JOURNAL OF DAIRY SCIENCE

Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages

(2010) Jessica L. Childs et al.   JOURNAL OF FOOD SCIENCE

CONSUMERS' CREAMINESS CONCEPT PERCEPTION: A CROSS-CULTURAL STUDY IN THREE SPANISH-SPEAKING COUNTRIES

(2010) GABRIELA ANTMANN et al.   JOURNAL OF TEXTURE STUDIES

Astringency of tea catechins: More than an oral lubrication tactile percept

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering

(2008) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE

A Model Stomach System to Investigate Disintegration Kinetics of Solid Foods during Gastric Digestion

(2008) F. Kong et al.   JOURNAL OF FOOD SCIENCE

Tribological Properties of Neutral Polysaccharide Solutions under Simulated Oral Conditions

(2008) K.G. Zinoviadou et al.   JOURNAL OF FOOD SCIENCE

ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS

(2008) LINA ENGELEN et al.   JOURNAL OF TEXTURE STUDIES

Effect of heat treatment and casein to whey protein ratio of skim milk on graininess and roughness of stirred yoghurt

(2007) A. Kücükcetin   FOOD RESEARCH INTERNATIONAL

Creaminess in relation to consistency and particle size in stirred fat-free yogurt

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL