Relating rheology and tribology of commercial dairy colloids 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

Tribological properties of rice starch in liquid and semi-solid food model systems

(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

Tribological method to measure lubricating properties of dairy products

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

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

(2016) Ophelie Torres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Rheological and sensory properties of stirred yoghurt with inulin-type fructans

(2015) Pawel Glibowski et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Aqueous lubrication by fractionated salivary proteins: Synergistic interaction of mucin polymer brush with low molecular weight macromolecules

(2015) Gleb E. Yakubov et al.   TRIBOLOGY INTERNATIONAL

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

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

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

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

Effect of cross-linked acetylated starch content on the structure and stability of set yoghurt

(2013) Bo Cui 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

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

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

(2013) Simon M. Loveday et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

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

Global obesity: trends, risk factors and policy implications

(2012) Vasanti S. Malik et al.   Nature Reviews Endocrinology

Food reformulation: the challenges to the food industry

(2012) Judith L. Buttriss   PROCEEDINGS OF THE NUTRITION SOCIETY

Motivation for choice and healthiness perception of calorie-reduced dairy products. A cross-cultural study

(2010) Susanne Bølling Johansen et al.   APPETITE

Relationships between saliva and food bolus properties from model dairy products

(2010) S.R. Drago et al.   FOOD HYDROCOLLOIDS

Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva

(2008) Anwesha Sarkar et al.   FOOD HYDROCOLLOIDS

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

(2008) M. Brighenti et al.   JOURNAL OF DAIRY SCIENCE

Rheology, flavour release and perception of low-fat dairy desserts

(2007) L. González-Tomás et al.   INTERNATIONAL DAIRY JOURNAL