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

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

(2012) Christian Dehlholm et al.   FOOD QUALITY AND PREFERENCE

Effect of Soy Protein Subunit Composition on the Rheological Properties of Soymilk during Acidification

(2010) Amir Malaki Nik et al.   Food Biophysics

Colloidal aspects of texture perception

(2009) Ton van Vliet et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

COMPARISON OF PREFERENCE MAPPING TECHNIQUES FOR THE OPTIMIZATION OF STRAWBERRY YOGURT

(2009) CAROLINE LOVELY et al.   JOURNAL OF SENSORY STUDIES

Skim milk powder supplementation affects lactose utilization, microbial survival and biotransformation of isoflavone glycosides to isoflavone aglycones in soymilk by Lactobacillus

(2008) Thuy T. Pham et al.   FOOD MICROBIOLOGY

Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley

(2007) Lucie Perrin et al.   FOOD QUALITY AND PREFERENCE