169 related articles for article (PubMed ID: 34921392)
1. Understanding relations between rheology, tribology, and sensory perception of modified texture foods.
Sharma M; Pondicherry KS; Duizer L
J Texture Stud; 2022 Jun; 53(3):327-344. PubMed ID: 34921392
[TBL] [Abstract][Full Text] [Related]
2. Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA.
Sharma M; Duizer L
Foods; 2019 May; 8(6):. PubMed ID: 31151243
[TBL] [Abstract][Full Text] [Related]
3. The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
Morell P; Chen J; Fiszman S
Food Funct; 2017 Feb; 8(2):545-553. PubMed ID: 27220414
[TBL] [Abstract][Full Text] [Related]
4. Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour.
Ningtyas DW; Bhandari B; Bansal N; Prakash S
Food Res Int; 2019 Jun; 120():586-594. PubMed ID: 31000275
[TBL] [Abstract][Full Text] [Related]
5. A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.
Campbell CL; Foegeding EA; van de Velde F
J Texture Stud; 2017 Aug; 48(4):335-341. PubMed ID: 28556911
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Viscosity decay of hydrocolloids under oral conditions.
Laguna L; Manickam I; Arancibia C; Tárrega A
Food Res Int; 2020 Oct; 136():109300. PubMed ID: 32846512
[TBL] [Abstract][Full Text] [Related]
8. Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.
Sanahuja S; Upadhyay R; Briesen H; Chen J
J Texture Stud; 2017 Aug; 48(4):318-334. PubMed ID: 28419471
[TBL] [Abstract][Full Text] [Related]
9. The dynamics of starch hydrolysis and thickness perception during oral processing.
Sharma M; Pico J; Martinez MM; Duizer L
Food Res Int; 2020 Aug; 134():109275. PubMed ID: 32517935
[TBL] [Abstract][Full Text] [Related]
10. Tribological properties of neutral polysaccharide solutions under simulated oral conditions.
Zinoviadou KG; Janssen AM; de Jongh HH
J Food Sci; 2008 Mar; 73(2):E88-94. PubMed ID: 18298730
[TBL] [Abstract][Full Text] [Related]
11. Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements.
Brooks L; Liao J; Ford J; Harmon S; Breedveld V
Dysphagia; 2022 Jun; 37(3):578-590. PubMed ID: 33954811
[TBL] [Abstract][Full Text] [Related]
12. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch.
Zolelmein A; Movahhed S; Azizi MH; Ahmadi Chenarbon H
J Texture Stud; 2020 Jun; 51(3):453-463. PubMed ID: 31736074
[TBL] [Abstract][Full Text] [Related]
13. Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions.
Funami T; Nakauma M
J Texture Stud; 2021 Dec; 52(5-6):567-577. PubMed ID: 34605034
[TBL] [Abstract][Full Text] [Related]
14. Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreads.
Principato L; Carullo D; Gruppi A; Lambri M; Bassani A; Spigno G
J Texture Stud; 2024 Aug; 55(4):e12850. PubMed ID: 38952176
[TBL] [Abstract][Full Text] [Related]
15. Tribology and its growing use toward the study of food oral processing and sensory perception.
Shewan HM; Pradal C; Stokes JR
J Texture Stud; 2020 Feb; 51(1):7-22. PubMed ID: 31149733
[TBL] [Abstract][Full Text] [Related]
16. Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners.
Kim YH; Jeong GY; Yoo B
J Texture Stud; 2018 Dec; 49(6):653-658. PubMed ID: 30187484
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. Viscosity drives texture perception of protein beverages more than hydrocolloid type.
Wagoner TB; Çakır-Fuller E; Shingleton R; Drake M; Foegeding EA
J Texture Stud; 2020 Feb; 51(1):78-91. PubMed ID: 31323134
[TBL] [Abstract][Full Text] [Related]
20. Correlation between instrumental and sensory properties of texture-modified carrot puree.
Peh JX; Lim W; Tha Goh KK; Dharmawan J
J Texture Stud; 2022 Feb; 53(1):72-80. PubMed ID: 34953142
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
