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

Dynamic aspects of texture perception during cheese consumption and relationship with bolus properties

(2015) Anne Saint-Eve 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

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

(2015) Kun Liu et al.   FOOD HYDROCOLLOIDS

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

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

Origin of Water Loss from Soy Protein Gels

(2014) V. Urbonaite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheology and synergy of κ-carrageenan/locust bean gum/konjac glucomannan gels

(2013) Tom Brenner et al.   CARBOHYDRATE POLYMERS

Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods

(2013) Markus Stieger et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

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

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

(2013) Fumiyo Hayakawa et al.   FOOD HYDROCOLLOIDS

Applications of tribology in studying food oral processing and texture perception

(2013) Sangeeta Prakash et al.   FOOD RESEARCH INTERNATIONAL

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

(2013) Tom Brenner et al.   JOURNAL OF TEXTURE STUDIES

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

(2012) Esra Çakır et al.   FOOD HYDROCOLLOIDS

Food Oral Processing: Conversion of Food Structure to Textural Perception

(2012) H. Koç et al.   Annual Review of Food Science and Technology

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

(2011) Ana Carolina Mosca et al.   FOOD HYDROCOLLOIDS

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

(2011) Eric Dickinson   FOOD HYDROCOLLOIDS

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

(2011) A. Tarrega et al.   INTERNATIONAL DAIRY JOURNAL

FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

(2011) ESTHER H-J. KIM et al.   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

Effect of gel texture and sucrose spatial distribution on sweetness perception

(2011) Ana Carolina Mosca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of Physical Bolus Properties as Sensory Inputs in the Trigger of Swallowing

(2011) Marie-Agnès Peyron et al.   PLoS One

The determining role of bolus rheology in triggering a swallowing

(2010) Jianshe Chen et al.   FOOD HYDROCOLLOIDS

Serum release boosts sweetness intensity in gels

(2009) Guido Sala et al.   FOOD HYDROCOLLOIDS

Physical Properties Giving the Sensory Perception of Whey Proteins/Polysaccharide Gels

(2008) Ladislava van den Berg et al.   Food Biophysics

Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels

(2007) L. van den Berg et al.   FOOD HYDROCOLLOIDS

Matrix properties affect the sensory perception of emulsion-filled gels

(2006) Guido Sala et al.   FOOD HYDROCOLLOIDS