157 related articles for article (PubMed ID: 30156706)
1. Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristics.
Conti-Silva AC; Ichiba AKT; Silveira ALD; Albano KM; Nicoletti VR
J Texture Stud; 2018 Dec; 49(6):569-577. PubMed ID: 30156706
[TBL] [Abstract][Full Text] [Related]
2. Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.
Krzeminski A; Tomaschunas M; Köhn E; Busch-Stockfisch M; Weiss J; Hinrichs J
J Food Sci; 2013 Feb; 78(2):S314-9. PubMed ID: 23311463
[TBL] [Abstract][Full Text] [Related]
3. Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts.
Lee WJ; Lucey JA
J Dairy Sci; 2006 Jul; 89(7):2374-85. PubMed ID: 16772553
[TBL] [Abstract][Full Text] [Related]
4. Invited review: Sensory and mechanical properties of cheese texture.
Foegeding EA; Drake MA
J Dairy Sci; 2007 Apr; 90(4):1611-24. PubMed ID: 17369201
[TBL] [Abstract][Full Text] [Related]
5. Relationships among rheological and sensorial properties of young cheeses.
Brown JA; Foegeding EA; Daubert CR; Drake MA; Gumpertz M
J Dairy Sci; 2003 Oct; 86(10):3054-67. PubMed ID: 14594222
[TBL] [Abstract][Full Text] [Related]
6. Relating rheology and tribology of commercial dairy colloids to sensory perception.
Laguna L; Farrell G; Bryant M; Morina A; Sarkar A
Food Funct; 2017 Feb; 8(2):563-573. PubMed ID: 27722602
[TBL] [Abstract][Full Text] [Related]
7. Rheology of dairy foods that gel, stretch, and fracture.
Tunick MH
J Dairy Sci; 2000 Aug; 83(8):1892-8. PubMed ID: 10984168
[TBL] [Abstract][Full Text] [Related]
8. Effect of barium sulfate contrast medium on rheology and sensory texture attributes in a model food.
Ekberg O; Bulow M; Ekman S; Hall G; Stading M; Wendin K
Acta Radiol; 2009 Mar; 50(2):131-8. PubMed ID: 19052936
[TBL] [Abstract][Full Text] [Related]
9. Cupuassu (Theobroma grandiflorum) pulp, probiotic, and prebiotic: Influence on color, apparent viscosity, and texture of goat milk yogurts.
Costa MP; Frasao BS; Silva AC; Freitas MQ; Franco RM; Conte-Junior CA
J Dairy Sci; 2015 Sep; 98(9):5995-6003. PubMed ID: 26188580
[TBL] [Abstract][Full Text] [Related]
10. Impact of formulation and saliva on acid milk gel friction behavior.
Joyner Melito HS; Pernell CW; Daubert CR
J Food Sci; 2014 May; 79(5):E867-80. PubMed ID: 24761781
[TBL] [Abstract][Full Text] [Related]
11. Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt.
Isleten M; Karagul-Yuceer Y
J Dairy Sci; 2006 Aug; 89(8):2865-72. PubMed ID: 16840602
[TBL] [Abstract][Full Text] [Related]
12. Relation between consumers' perceptions of color and texture of dairy desserts and instrumental measurements using a generalized procrustes analysis.
González-Tomás L; Costell E
J Dairy Sci; 2006 Dec; 89(12):4511-9. PubMed ID: 17106081
[TBL] [Abstract][Full Text] [Related]
13. Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
Kim H; Hwang HI; Song KW; Lee J
J Texture Stud; 2017 Dec; 48(6):571-585. PubMed ID: 28419504
[TBL] [Abstract][Full Text] [Related]
14. Rheological properties of yoghurt made with milk submitted to manothermosonication.
Vercet A; Oria R; Marquina P; Crelier S; Lopez-Buesa P
J Agric Food Chem; 2002 Oct; 50(21):6165-71. PubMed ID: 12358497
[TBL] [Abstract][Full Text] [Related]
15. Stabilizers: indispensable substances in dairy products of high rheology.
Tasneem M; Siddique F; Ahmad A; Farooq U
Crit Rev Food Sci Nutr; 2014; 54(7):869-79. PubMed ID: 24499066
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents.
Brighenti M; Govindasamy-Lucey S; Lim K; Nelson K; Lucey JA
J Dairy Sci; 2008 Dec; 91(12):4501-17. PubMed ID: 19038925
[TBL] [Abstract][Full Text] [Related]
17. The relative effect of milk base, starter, and process on yogurt texture: a review.
Sodini I; Remeuf F; Haddad S; Corrieu G
Crit Rev Food Sci Nutr; 2004; 44(2):113-37. PubMed ID: 15116758
[TBL] [Abstract][Full Text] [Related]
18. Rheological properties of selected dairy products.
Vélez-Ruiz JF; Barbosa Cánovas GV
Crit Rev Food Sci Nutr; 1997 Jun; 37(4):311-59. PubMed ID: 9227889
[TBL] [Abstract][Full Text] [Related]
19. Thermal conductivity as influenced by the temperature and apparent viscosity of dairy products.
Gonçalves BJ; Pereira CG; Lago AMT; Gonçalves CS; Giarola TMO; Abreu LR; Resende JV
J Dairy Sci; 2017 May; 100(5):3513-3525. PubMed ID: 28259413
[TBL] [Abstract][Full Text] [Related]
20. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]