Works (7)
Updated: July 5th, 2023 15:48
2012 journal article
Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures
FOOD HYDROCOLLOIDS, 29(1), 234–245.
author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR:
Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2012 journal article
The effect of pH on gel structures produced using protein-polysaccharide phase separation and network inversion
INTERNATIONAL DAIRY JOURNAL, 27(1-2), 99–102.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2011 journal article
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
FOOD HYDROCOLLOIDS, 25(6), 1538–1546.
author keywords: Whey protein; kappa-Carrageenan; Mixed gel; Gelation; Phase separation; Rheology
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.
author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goal Categories
2. Zero Hunger
(OpenAlex)
5. Gender Equality
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2011 journal article
The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels
FOOD HYDROCOLLOIDS, 26(1), 33–43.
author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS
JOURNAL OF SENSORY STUDIES, 25(3), 447–462.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 article
Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations
Foegeding, E. A., Cakir, E., & Koc, H. (2010, September). INTERNATIONAL DAIRY JOURNAL, Vol. 20, pp. 562–570.
TL;DR:
Whey protein–polysaccharide mixtures were used to show how microstructure can be manipulated to produce a range of textures and control water release and fat content in Cheddar cheese was shown to be critical to producing a desirable breakdown pattern.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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