These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 35335227)

  • 1. The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread.
    Schädle CN; Bader-Mittermaier S; Sanahuja S
    Molecules; 2022 Mar; 27(6):. PubMed ID: 35335227
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions.
    Schädle CN; Sanahuja S; Bader-Mittermaier S
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327243
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses.
    Schädle CN; Bader-Mittermaier S; Sanahuja S
    Foods; 2022 Mar; 11(6):. PubMed ID: 35327229
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.
    Ningtyas DW; Bhandari B; Bansal N; Prakash S
    J Texture Stud; 2018 Feb; 49(1):11-22. PubMed ID: 28594435
    [TBL] [Abstract][Full Text] [Related]  

  • 5. The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese.
    Schädle CN; Eisner P; Bader-Mittermaier S
    J Dairy Sci; 2020 May; 103(5):3980-3993. PubMed ID: 32147262
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese.
    Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2018 Aug; 101(8):6762-6775. PubMed ID: 29753471
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.
    Karimi R; Azizi MH; Ghasemlou M; Vaziri M
    Carbohydr Polym; 2015 Mar; 119():85-100. PubMed ID: 25563948
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effect of inulin/kefiran mixture on the rheological and structural properties of mozzarella cheese.
    Moghiseh N; Arianfar A; Salehi EA; Rafe A
    Int J Biol Macromol; 2021 Nov; 191():1079-1086. PubMed ID: 34606787
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.
    Brighenti M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
    J Dairy Sci; 2021 Oct; 104(10):10500-10512. PubMed ID: 34334199
    [TBL] [Abstract][Full Text] [Related]  

  • 13. How does milk fat replacement influence cheese analogue microstructure, rheology, and texture profile?
    Giha V; Ordoñez MJ; Villamil RA
    J Food Sci; 2021 Jul; 86(7):2802-2815. PubMed ID: 34146414
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Unveiling the Molecular Basis of Mascarpone Cheese Aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS.
    Capozzi V; Lonzarich V; Khomenko I; Cappellin L; Navarini L; Biasioli F
    Molecules; 2020 Mar; 25(5):. PubMed ID: 32164157
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study.
    Heydari A; Razavi SMA
    Int J Biol Macromol; 2021 Aug; 184():393-404. PubMed ID: 34144064
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.
    Rahimi J; Khosrowshahi A; Madadlou A; Aziznia S
    J Dairy Sci; 2007 Sep; 90(9):4058-70. PubMed ID: 17699022
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing.
    Feron G; Ayed C; Qannari el M; Courcoux P; Laboure H; Guichard E
    PLoS One; 2014; 9(4):e93113. PubMed ID: 24691625
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
    Ibáñez RA; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; McSweeney PLH; Lucey JA
    J Dairy Sci; 2020 Feb; 103(2):1175-1192. PubMed ID: 31864749
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads.
    da Cunha CR; Alcântara MR; Viotto WH
    J Food Sci; 2012 Aug; 77(8):E176-81. PubMed ID: 22809121
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Rheological properties and microstructure of Cheddar cheese made with different fat contents.
    Rogers NR; McMahon DJ; Daubert CR; Berry TK; Foegeding EA
    J Dairy Sci; 2010 Oct; 93(10):4565-76. PubMed ID: 20854990
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.