@article{barden_osborne_mcmahon_foegeding_2015, title={Investigating the filled gel model in Cheddar cheese through use of Sephadex beads}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8597}, abstractNote={Cheese can be modeled as a filled gel whereby milkfat globules are dispersed in a casein gel network. We determined the filler effects using Sephadex beads (GE Healthcare Life Sciences, Pittsburgh, PA) as a model filler particle. Ideally, such a model could be used to test novel filler particles to replace milkfat in low-fat cheese. Low-filler (6% particles), reduced-filler (16%), and full-filler (33%) cheeses were produced using either Sephadex beads of varying sizes (20 to 150 μm diameter) or milkfat. Small- and large-strain rheological tests were run on each treatment at 8, 12, and 18 wk after cheese manufacturing. Differences in rheological properties were caused primarily by the main effects of filler volume and type (milkfat vs. Sephadex), whereas filler size had no obvious effect. All treatments showed a decrease in deformability and an increase in firmness as filler volume increased above 25%, although the beads exhibited a greater reinforcing effect and greater energy recovery than milkfat.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Barden, L. M. and Osborne, J. A. and McMahon, D. J. and Foegeding, E. A.}, year={2015}, month={Mar}, pages={1502–1516} }
 @article{barden_drake_foegeding_2012, title={IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2012.00392.x}, abstractNote={Cheeses are available with different levels of fat and in different sizes and shapes (e.g., slices or cubes). This research investigated the effect of moving from a slice to a cube (constant 2-D surface area, increased volume) on textural evaluation of Cheddar cheese at three different fat levels using both descriptive sensory analysis and consumer testing. Thin slices (2 mm thickness) were generally judged to be less firm and hard than thicker (8–20 mm) samples. However, there was no difference because of sample thickness in texture terms evaluated after five chews. Consumer liking (flavor, texture and overall) was not altered by sample thickness and decreased with fat reduction. Consumers preferred large sized (8 and 14 mm) samples over the thin slices. The potential benefit from a less hard, thin slice did not result in improved preference. It can be concluded that sample size does not alter the overall sensory perception such that differences because of fat content are diminished. Practical Applications Sensory analysis requires a choice in sample volume and shape. Some foods, such as cheese, are sold in a range of sizes, varying from slices to cubes. This research was designed to determine if sample size altered the textural perception of Cheddar cheese. Descriptive analysis indicated that slices, the thinnest sample, were generally rated as less firm/hard, but there was no consistent sample size effect on terms evaluated after chewing. Consumer testing showed that differences in liking (flavor, texture and overall) were due to fat level alone and not altered by sample size.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Barden, L. M. and Drake, M. A. and Foegeding, E. A.}, year={2012}, month={Aug}, pages={286–293} }
 @article{barden_cakir_leksrisompong_ryan_foegeding_drake_2010, title={EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00274.x}, abstractNote={ABSTRACT
This study investigated the role of flavor on trained panelist and consumer perception of texture properties. Whey protein isolate (WPI) gels were prepared with sodium chloride (25 mM) at different pH (pH 6.0 or 7.0), and calcium chloride concentrations (0 or 10 mM). The same gel treatments were produced with and without added flavor. Instrumental torsion analysis showed that flavor addition had no impact (P > 0.05) on fracture stress and strain. Texture properties of gels were evaluated by a trained descriptive panel and untrained consumers (n = 60) for their perception of gel firmness, fracturability, juiciness, mouth coating and overall disliking. Distinct texture properties among the gels were documented by both trained panelists and consumers (P   0.05) texture perception. Therefore, flavor addition does not impact panelist (trained or untrained) ability to evaluate textural differences in WPI gels.

PRACTICAL APPLICATIONS
Much current work is focused on understanding oral processing and the sensory perception of texture. Many studies have evaluated the influence of texture on flavor perception, and many of those that have looked at the effect of flavor on texture perception have not controlled for rheological differences in texture. As such, the influence of flavor on texture perception by trained panelists and/or untrained consumers is not well documented. A better understanding of these effects would (1) help researchers studying mastication behaviors and/or food texture to create more palatable, flavorful samples without compromising the textural integrity of their samples, and (2) help commercial food manufacturers more easily understand drivers of consumer liking when pursuing new product development or line extensions.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Barden, L. M. and Cakir, E. and Leksrisompong, P. N. and Ryan, K. N. and Foegeding, E. A. and Drake, M. A.}, year={2010}, month={Jun}, pages={447–462} }