Composite foods: from structure to sensory perception

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

(2017) Pere Morell et al.   Food & Function

Influence of matrix inhomogeneity on the rheological properties of emulsion-filled gels

(2016) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Relation between gel stiffness and water holding for coarse and fine-stranded protein gels

(2016) V. Urbonaite et al.   FOOD HYDROCOLLOIDS

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

(2016) Marine Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition

(2016) I.E. Hamilton 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

Descriptive sensory profiling of double emulsions with gelled and non-gelled inner water phase

(2016) A.K.L. Oppermann et al.   FOOD RESEARCH INTERNATIONAL

Rheology of emulsion-filled alginate microgel suspensions

(2016) Su Hung Ching et al.   FOOD RESEARCH INTERNATIONAL

Rheological study of reinforcement of agarose hydrogels by cellulose nanowhiskers

(2015) Kevin J. Le Goff et al.   CARBOHYDRATE POLYMERS

Effect of micro-gel shape and concentration on sensory perception of micro-gels-enriched stirred yoghurts

(2015) Anne Rohart et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies

(2015) Constantinos V. Nikiforidis et al.   FOOD HYDROCOLLOIDS

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

(2015) M. Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Effect of fat hardness on large deformation rheology of emulsion-filled gels

(2015) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Production and characterization of emulsion filled gels based on inulin and extra virgin olive oil

(2015) Vito M. Paradiso et al.   FOOD HYDROCOLLOIDS

Fat droplet characteristics affect rheological, tribological and sensory properties of food gels

(2015) Kun Liu et al.   FOOD HYDROCOLLOIDS

Influence of droplet clustering on the rheological properties of emulsion-filled gels

(2015) Laura Oliver et al.   FOOD HYDROCOLLOIDS

Rheological effect of particle clustering in gelled dispersions

(2015) George A. van Aken et al.   FOOD HYDROCOLLOIDS

Does food complexity have a role in eliciting expectations of satiating capacity?

(2015) Johanna Marcano et al.   FOOD RESEARCH INTERNATIONAL

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems

(2015) Damian Frank et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Just Noticeable Differences and Weber Fraction of Oral Thickness Perception of Model Beverages

(2015) Sara Camacho et al.   JOURNAL OF FOOD SCIENCE

Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels

(2015) Marine Devezeaux de Lavergne et al.   JOURNAL OF TEXTURE STUDIES

Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels

(2015) Sara Camacho et al.   JOURNAL OF TEXTURE STUDIES

Transforming Structural Breakdown into Sensory Perception of Texture

(2015) E. Allen Foegeding et al.   JOURNAL OF TEXTURE STUDIES

Fat Perception: How Sensitive are We?

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

Oral Breakdown of Texturally Complex Gel-Based Model Food

(2015) Danaé S. Larsen et al.   JOURNAL OF TEXTURE STUDIES

Preparation and rheological properties of whey protein emulsion fluid gels

(2015) R. J. A. Moakes et al.   RSC Advances

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

(2015) Torsten Witt et al.   Current Opinion in Food Science

Lubrication studies of fluid food using a simple experimental set up

(2014) Jianshe Chen et al.   FOOD HYDROCOLLOIDS

Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions

(2014) Agnieszka Chojnicka-Paszun et al.   FOOD RESEARCH INTERNATIONAL

Sensorial analysis of polysaccharide–gelled protein particle dispersions in relation to lubrication and viscosity properties

(2014) A. Chojnicka-Paszun et al.   FOOD RESEARCH INTERNATIONAL

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

(2014) Alina Krzeminski et al.   INTERNATIONAL DAIRY JOURNAL

Study on the Rheological Properties and Volatile Release of Cold-Set Emulsion-Filled Protein Gels

(2014) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients

(2014) C.A. Withers et al.   JOURNAL OF DAIRY SCIENCE

Beyond surface selection: The impact of different methodologies on tribological measurements

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

Impact of parameter settings on normal force and gap height during tribological measurements

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

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

Complex interfaces in food: Structure and mechanical properties

(2014) Leonard M.C. Sagis et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors

(2014) Helen S. Joyner et al.   TRIBOLOGY LETTERS

High internal phase emulsion gels (HIPE-gels) prepared using food-grade components

(2014) Ashok R. Patel et al.   RSC Advances

Surfactant-Free High Internal Phase Emulsions Stabilized by Cellulose Nanocrystals

(2013) Isabelle Capron et al.   BIOMACROMOLECULES

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

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

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

The breakdown properties of heat-set whey protein emulsion gels in the human mouth

(2013) Qing Guo et al.   FOOD HYDROCOLLOIDS

Kappa carrageenan fluid gel material properties. Part 2: Tribology

(2013) David A. Garrec et al.   FOOD HYDROCOLLOIDS

Gelation of recombined soymilk and cow's milk gels: Effect of homogenization order and mode of gelation on microstructure and texture of the final matrix

(2013) A. Grygorczyk et al.   FOOD HYDROCOLLOIDS

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

Applications of tribology in studying food oral processing and texture perception

(2013) Sangeeta Prakash et al.   FOOD RESEARCH INTERNATIONAL

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

Impact of Structure Modification on Texture of a Soymilk and Cow's Milk Gel Assessed Using the Napping Procedure

(2013) A. Grygorczyk et al.   JOURNAL OF TEXTURE STUDIES

Sensory Perception of Rye Bran Particles of Varying Size and Concentration in a Viscous Phase

(2013) Karin Petersson et al.   JOURNAL OF TEXTURE STUDIES

Understanding the Link between Bolus Properties and Perceived Texture

(2013) Ashley K. Young et al.   JOURNAL OF TEXTURE STUDIES

Designer colloids in structured food for the future

(2013) Maelle Douaire et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological analysis of emulsion-filled gels based on high acyl gellan gum

(2012) Gabriel Lorenzo et al.   FOOD HYDROCOLLOIDS

Quantification of sensory difference thresholds for fat and sweetness in dairy-based emulsions

(2012) Karin Hoppert et al.   FOOD QUALITY AND PREFERENCE

Properties of emulsions stabilised by sodium caseinate–chitosan complexes

(2012) Kyriaki G. Zinoviadou et al.   INTERNATIONAL DAIRY JOURNAL

Sensory perception and lubrication properties of milk: Influence of fat content

(2012) A. Chojnicka-Paszun et al.   INTERNATIONAL DAIRY JOURNAL

Oral processing of two milk chocolate samples

(2012) Ana Margarida Carvalho-da-Silva et al.   Food & Function

In vitrolipid digestion of chitinnanocrystal stabilized o/w emulsions

(2012) Maria V. Tzoumaki et al.   Food & Function

Aspects of milk-protein-stabilised emulsions

(2011) Harjinder Singh   FOOD HYDROCOLLOIDS

Oil-in-water emulsions stabilized by chitin nanocrystal particles

(2011) Maria V. Tzoumaki et al.   FOOD HYDROCOLLOIDS

Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods

(2011) Ana Carolina Mosca et al.   FOOD HYDROCOLLOIDS

Formation and functionality of whey protein isolate–(kappa-, iota-, and lambda-type) carrageenan electrostatic complexes

(2011) Andrea K. Stone et al.   FOOD HYDROCOLLOIDS

Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior

(2011) C. Arancibia et al.   FOOD RESEARCH INTERNATIONAL

Effect of microparticulated whey protein with varying content of denatured protein on the rheological and sensory characteristics of low-fat yoghurt

(2011) Isabel Celigueta Torres et al.   INTERNATIONAL DAIRY JOURNAL

THE IMPORTANCE OF FOOD MICROSTRUCTURE IN FRACTURE PHYSICS AND TEXTURE PERCEPTION

(2011) PETER J. LILLFORD   JOURNAL OF TEXTURE STUDIES

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

(2011) E.A. FOEGEDING et al.   JOURNAL OF TEXTURE STUDIES

Flocculation of protein-stabilized oil-in-water emulsions

(2010) Eric Dickinson   COLLOIDS AND SURFACES B-BIOINTERFACES

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

(2010) Sayaka Ishihara et al.   FOOD HYDROCOLLOIDS

Combined microscopic and dynamic rheological methods for studying the structural breakdown properties of whey protein gels and emulsion filled gels

(2010) Aniket R. Abhyankar et al.   FOOD HYDROCOLLOIDS

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

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

Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan

(2010) Kelly L. Flett et al.   JOURNAL OF FOOD SCIENCE

Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate

(2009) Rachel Lutz et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Influence of emulsion composition on lubrication capacity and texture perception

(2009) Mélanie Bellamy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception

(2008) Monique H. Vingerhoeds et al.   FOOD HYDROCOLLOIDS

Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception

(2008) Anke M. Janssen et al.   FOOD HYDROCOLLOIDS

Partial coalescence as a tool to control sensory perception of emulsions

(2008) Jan Benjamins et al.   FOOD HYDROCOLLOIDS

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

(2008) Agnieszka Chojnicka et al.   FOOD HYDROCOLLOIDS

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

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Fat retention at the tongue and the role of saliva: Adhesion and spreading of ‘protein-poor’ versus ‘protein-rich’ emulsions

(2008) Diane M. Dresselhuis et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Influence of interfacial phenomena on the mechanical properties of particulate composite membranes

(2008) Rajinder Pal   POLYMER COMPOSITES

Direct observation of adhesion and spreading of emulsion droplets at solid surfaces

(2008) Diane M. Dresselhuis et al.   Soft Matter

How emulsion composition and structure affect sensory perception of low-viscosity model emulsions

(2007) Monique H. Vingerhoeds et al.   FOOD HYDROCOLLOIDS

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

(2007) D.M. Dresselhuis et al.   FOOD HYDROCOLLOIDS

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS

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

(2007) Philippe Cayot et al.   INTERNATIONAL DAIRY JOURNAL

Matrix properties affect the sensory perception of emulsion-filled gels

(2006) Guido Sala et al.   FOOD HYDROCOLLOIDS