Dairy products viscosity estimated by laser speckle correlation-Reference-Cited by-同舟云学术

Dairy products viscosity estimated by laser speckle correlation

Published:2018-09-07 Issue:9 Volume:13 Page:e0203141
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Postnov Dmitry D.^ORCID,Moller Flemming,Sosnovtseva Olga

Funder

Novo Nordisk Fonden (DK)

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference20 articles.

1. Dairy-based emulsions: Viscosity affects fat difference thresholds and sweetness perception;S Zahn;Foods,2013

2. The effect of viscosity on ad libitum food intake;N Zijlstra;Int. J. Obes. (Lond),2008

3. Relation Between Consumers’ Perceptions of Color and Texture of Dairy Desserts and Instrumental Measurements Using a Generalized Procrustes Analysis;L González-Tomás;J. Dairy Sci,2006

4. Relationship between In-line Viscosity and Bostwick Measurement during Ketchup production;KL McCarthy;Journal of food science,2009

5. Consumers’ texture perception of milk desserts. I-relationship with rheological measurements;G Ares;Journal of texture studies,2012

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