Relating the sensory sensation ‘creamy mouthfeel’ in custards to rheological measurements
Author:
Publisher
Wiley
Subject
Applied Mathematics,Analytical Chemistry
Reference21 articles.
1. The role of intra-oral manipulation in the perception of sensory attributes
2. Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
3. The physical basis of liquid food texture and texture-taste interactions
4. Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts
Cited by 43 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. Development of starch texture rheological maps through empirical modeling of starch swelling behavior;Food Hydrocolloids;2021-11
2. Recent trends in quality control, discrimination and authentication of alcoholic beverages using nondestructive instrumental techniques;Trends in Food Science & Technology;2021-01
3. Viscosity decay of hydrocolloids under oral conditions;Food Research International;2020-10
4. The barrel aged beer wheel: a tool for sensory assessment;J I BREWING;2020
5. Gamma Irradiation of Mango ‘Ataulfo’ at Low Dose: Effect on Texture, Taste, and Odor Fruit;Food Science and Technology Research;2020
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