Perception of creaminess of model oil-in-water dairy emulsions: Influence of the shear-thinning nature of a viscosity-controlling hydrocolloid
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference33 articles.
1. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocolloids,2005
2. Molecular mechanisms of olfactory perception: Their potential for future technologies;Bell;Trends in Food Science and Technology,1996
3. An improved high-pressure homogenizer for making fine emulsions on a small scale;Burgaud;International Journal of Food Science and Technology,1990
4. Creaming and flocculation in emulsions containing polysaccharide;Cao;Food Hydrocolloids,1990
5. Oral perception of viscosity in fluid foods and model systems;Cutler;Journal of Texture Studies,1983
Cited by 87 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa‐based spreads;Journal of Texture Studies;2024-07
2. Whey protein fibrils enhance fat-related texture of emulsion systems: Translating structural changes to textural perception;Food Hydrocolloids;2024-01
3. Psychophysics of Texture Perception;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21
4. Interfacial behavior of Mesona chinensis Benth polysaccharide at the oil-water interface and the stability of the emulsion;Food Hydrocolloids;2023-10
5. Role of polysaccharides in tribological and sensory properties of model dairy beverages;Food Hydrocolloids;2023-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3