Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions-Reference-Cited by-同舟云学术

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Oral perception of the textural and flavor characteristics of soy‐cow blended emulsions

Published:2021-11-06 Issue:1 Volume:53 Page:108-121
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Wan Jie¹,Ningtyas Dian W.²³^ORCID,Bhandari Bhesh³^ORCID,Liu Chengmei¹,Prakash Sangeeta³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi China

2. Department of Food Science and Technology Faculty of Agricultural Technology, Brawijaya University Jl. Veteran Malang Indonesia

3. School of Agriculture and Food Sciences The University of Queensland St. Lucia Queensland Australia

Funder

China Scholarship Council

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12641

Reference67 articles.

1. Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

2. Effect of Soymilk Substitution on the Rheological and Sensory Properties of Salep (Traditional Turkish Milk Beverage)

3. Acid thinned jicama and maize starches as fat substitute in stirred yogurt

4. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

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1. Optimization of soya enriched burfi by using response surface methodology and its impact on biochemical parameters in albino rats;Food Chemistry Advances;2024-12

2. Health and functional advantages of cheese containing soy protein and soybean-derived casein;Frontiers in Plant Science;2024-07-23

3. Identification of the key aroma compounds in flaxseed milk using stir bar sorptive extraction, aroma recombination, and omission tests;Food Chemistry;2024-07

4. Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing;Journal of Colloid and Interface Science;2024-01

5. Transforming sustainable plant proteins into high performance lubricating microgels;Nature Communications;2023-08-07

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