166 related articles for article (PubMed ID: 34538038)
1. [Identification of factors influencing the texture sensitivity of young healthy volunteers based on a model for distinguishing the hardness of an agar-gelatin gel].
Smirnov VV; Popov SV
Vopr Pitan; 2021; 90(4):84-93. PubMed ID: 34538038
[TBL] [Abstract][Full Text] [Related]
2. [The effect of agar-pectin gels on the eating behaviour of fasted and fed mice].
Paderin NM; Markov PA; Popov SV
Vopr Pitan; 2020; 89(1):46-53. PubMed ID: 32083824
[TBL] [Abstract][Full Text] [Related]
3. Correlation of instrumental texture properties from textural profile analysis (TPA) with eating behaviours and macronutrient composition for a wide range of solid foods.
Wee MSM; Goh AT; Stieger M; Forde CG
Food Funct; 2018 Oct; 9(10):5301-5312. PubMed ID: 30256358
[TBL] [Abstract][Full Text] [Related]
4. Correlations of sensations of hardness and springiness of agar and gelatin gels with mechanical properties in human participants.
Nakatomi C; Hsu CC; Ono K
J Oral Biosci; 2023 Dec; 65(4):316-323. PubMed ID: 37689308
[TBL] [Abstract][Full Text] [Related]
5. Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan.
Sinthusamran S; Benjakul S; Hemar Y
J Texture Stud; 2018 Feb; 49(1):47-55. PubMed ID: 28581065
[TBL] [Abstract][Full Text] [Related]
6. Changes in food bolus texture during mastication.
Wada S; Goto T; Fujimoto K; Watanabe M; Nagao K; Nakamichi A; Ichikawa T
J Texture Stud; 2017 Apr; 48(2):171-177. PubMed ID: 28370114
[TBL] [Abstract][Full Text] [Related]
7. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age.
Aguayo-Mendoza M; Santagiuliana M; Ong X; Piqueras-Fiszman B; Scholten E; Stieger M
Food Res Int; 2020 Aug; 134():109213. PubMed ID: 32517909
[TBL] [Abstract][Full Text] [Related]
8. Characterization and categorization of commercial confectionary gels through napping-ultra flash profile (UFP) and hierarchical clustering analysis.
Obas FL; Lee SY; Thomas LC; Schmidt SJ
J Food Sci; 2021 Jun; 86(6):2655-2670. PubMed ID: 34018184
[TBL] [Abstract][Full Text] [Related]
9. Instrumental texture profile analysis of gelatin gel extracted from grouper skin and commercial (bovine and porcine) gelatin gels.
Rahman MS; Al-Mahrouqi AI
Int J Food Sci Nutr; 2009; 60 Suppl 7():229-42. PubMed ID: 19521895
[TBL] [Abstract][Full Text] [Related]
10. Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters.
Janani R; Tan VWK; Goh AT; Choy MJY; Lim AJ; Teo PS; Stieger M; Forde CG
Food Funct; 2022 Sep; 13(18):9340-9354. PubMed ID: 36017675
[No Abstract] [Full Text] [Related]
11. Classification of starch gel texture for the elderly diets based on instrumental and sensory methodology.
Kim Y; Kim HJ; Cho W; Ko S; Park SK; Lee S
J Texture Stud; 2017 Oct; 48(5):357-361. PubMed ID: 28967224
[TBL] [Abstract][Full Text] [Related]
12. Comparison of oro-sensory exposure duration and intensity manipulations on satiation.
Lasschuijt MP; Mars M; Stieger M; Miquel-Kergoat S; de Graaf C; Smeets P
Physiol Behav; 2017 Jul; 176():76-83. PubMed ID: 28174138
[TBL] [Abstract][Full Text] [Related]
13. Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins.
Song DH; Yang NE; Ham YK; Kim HW
Gels; 2024 Feb; 10(2):. PubMed ID: 38391454
[TBL] [Abstract][Full Text] [Related]
14. Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition.
Varela MS; Palacio MA; Navarro AS; Yamul DK
J Texture Stud; 2023 Oct; 54(5):646-658. PubMed ID: 37218085
[TBL] [Abstract][Full Text] [Related]
15. Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food.
Pure AE; Yarmand MS; Farhoodi M; Adedeji A
J Texture Stud; 2021 Dec; 52(5-6):638-646. PubMed ID: 33969884
[TBL] [Abstract][Full Text] [Related]
16. Satiety and energy intake after single and repeated exposure to gel-forming dietary fiber: post-ingestive effects.
Wanders AJ; Mars M; Borgonjen-van den Berg KJ; de Graaf C; Feskens EJ
Int J Obes (Lond); 2014 Jun; 38(6):794-800. PubMed ID: 24030518
[TBL] [Abstract][Full Text] [Related]
17. Internal structure and textural properties of a milk protein composite gel construct produced by three-dimensional printing.
Yang F; Cui Y; Guo Y; Yang W; Liu X; Liu X
J Food Sci; 2021 May; 86(5):1917-1927. PubMed ID: 33885161
[TBL] [Abstract][Full Text] [Related]
18. The effect of the gel-forming liquid fibre on feeding behaviour in man.
Tomlin J
Br J Nutr; 1995 Sep; 74(3):427-36. PubMed ID: 7547855
[TBL] [Abstract][Full Text] [Related]
19. Training of Intra-Axial Brain Tumor Resection Using a Self-Made Simple Device with Agar and Gelatin.
Mashiko T; Oguma H; Konno T; Gomi A; Yamaguchi T; Nagayama R; Sato M; Iwase R; Kawai K
World Neurosurg; 2018 Jan; 109():e298-e304. PubMed ID: 28987833
[TBL] [Abstract][Full Text] [Related]
20. Rheological properties of gelatin from silver carp skin compared to commercially available gelatins from different sources.
Boran G; Mulvaney SJ; Regenstein JM
J Food Sci; 2010 Oct; 75(8):E565-71. PubMed ID: 21535497
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]