Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

Electron beam crosslinking of alginate/nanoclay ink to improve functional properties of 3D printed hydrogel for removing heavy metal ions

(2020) Mahdiyar Shahbazi et al.   CARBOHYDRATE POLYMERS

Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

(2020) Maryam Kiumarsi et al.   FOOD HYDROCOLLOIDS

The interfacial, emulsification and encapsulation properties of hydrophobically modified inulin

(2018) S. Kokubun et al.   CARBOHYDRATE POLYMERS

Physical modification of starch by high-pressure homogenization for improving functional properties of κ-carrageenan/starch blend film

(2018) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Sensory evaluation of dark origin and non-origin chocolates applying Temporal Dominance of Sensations (TDS)

(2018) L.-M. Oberrauter et al.   FOOD RESEARCH INTERNATIONAL

Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

(2018) Maryam Kiumarsi et al.   FOOD CHEMISTRY

Physico-mechanical and structural characteristics of blend film of poly (vinyl alcohol) with biodegradable polymers as affected by disorder-to-order conformational transition

(2017) Mahdiyar Shahbazi et al.   FOOD HYDROCOLLOIDS

Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

(2016) Fabio Valoppi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Rapid analysis of glucose, fructose and sucrose contents of commercial soft drinks using Raman spectroscopy

(2015) Kerem Ilaslan et al.   FOOD CONTROL

The emulsification properties of octenyl- and dodecenyl- succinylated inulins

(2015) Saki Kokubun et al.   FOOD HYDROCOLLOIDS

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

(2015) Kun Liu et al.   FOOD HYDROCOLLOIDS

Effect of variations in the fatty acid chain on functional properties of oligofructose fatty acid esters

(2014) Silvia E.H. J. van Kempen et al.   FOOD HYDROCOLLOIDS

Adapting a commercial shear rheometer for applications in cartilage research

(2014) K. Boettcher et al.   REVIEW OF SCIENTIFIC INSTRUMENTS

Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

(2013) Nevzat Konar et al.   CyTA-Journal of Food

Study of the porous structure of white chocolate by confocal Raman microscopy

(2012) Hanna Dahlenborg et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

(2012) M. Ng et al.   FOOD QUALITY AND PREFERENCE

Raman spectroscopy of the polymorphic forms and liquid state of cocoa butter

(2011) Serge Bresson et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Emulsion films stabilized by natural and polymeric surfactants

(2010) Khristo Khristov et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties

(2010) Abhishek B. Shah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Crystalline stability of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils

(2008) Michael A. Rogers et al.   FOOD RESEARCH INTERNATIONAL

Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

(2008) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD ENGINEERING