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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

144 related items for PubMed ID: 36230008

  • 1. Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels.
    Zhou H, Zhao Y, Fan D, Shen Q, Liu C, Luo J.
    Foods; 2022 Sep 20; 11(19):. PubMed ID: 36230008
    [Abstract] [Full Text] [Related]

  • 2. A novel approach for modulating the spatial distribution of fat globules in acid milk gel and its effect on the perception of fat-related attributes.
    Cheng W, Liu H, Shen Q, Liu C, Zhou H, Luo J.
    Food Res Int; 2021 Feb 20; 140():109990. PubMed ID: 33648225
    [Abstract] [Full Text] [Related]

  • 3. Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition.
    Araiza-Calahorra A, Mackie AR, Sarkar A.
    Curr Res Food Sci; 2024 Feb 20; 9():100806. PubMed ID: 39149526
    [Abstract] [Full Text] [Related]

  • 4. Crystal networks, partial coalescence, and rheological properties of milk fat fraction model systems.
    Wang Y, Hartel RW, Li Y, Zhang L.
    J Dairy Sci; 2023 Nov 20; 106(11):7486-7500. PubMed ID: 37641264
    [Abstract] [Full Text] [Related]

  • 5. Crystallization behavior of emulsified fats influences shear-induced partial coalescence.
    Moens K, Tavernier I, Dewettinck K.
    Food Res Int; 2018 Nov 20; 113():362-370. PubMed ID: 30195530
    [Abstract] [Full Text] [Related]

  • 6. Texturing Fermented Emulsion Gels from Soy Protein: Influence of the Emulsifying Agent-Soy Protein vs. Pectin Microgels-On Gel Microstructure, Rheology and Tribology.
    Saavedra Isusi GI, Paz Puga D, van der Schaaf US.
    Foods; 2022 Jan 22; 11(3):. PubMed ID: 35159446
    [Abstract] [Full Text] [Related]

  • 7. Enhanced oral oil release and mouthfeel perception of starch emulsion gels.
    Hu X, Karthik P, Chen J.
    Food Res Int; 2021 Jun 22; 144():110356. PubMed ID: 34053549
    [Abstract] [Full Text] [Related]

  • 8. Rheological properties of dairy desserts: Effect of rice bran protein and fat content.
    Mohammadi A, Shahidi SA, Rafe A, Naghizadeh Raeisi S, Ghorbani-HasanSaraei A.
    J Food Sci; 2022 Nov 22; 87(11):4977-4990. PubMed ID: 36169930
    [Abstract] [Full Text] [Related]

  • 9. 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 22; 120():586-594. PubMed ID: 31000275
    [Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Impact of formulation and saliva on acid milk gel friction behavior.
    Joyner Melito HS, Pernell CW, Daubert CR.
    J Food Sci; 2014 May 22; 79(5):E867-80. PubMed ID: 24761781
    [Abstract] [Full Text] [Related]

  • 12. 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 22; 101(8):6762-6775. PubMed ID: 29753471
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution.
    Wang Q, Zhu Y, Ji Z, Chen J.
    Foods; 2021 Dec 06; 10(12):. PubMed ID: 34945575
    [Abstract] [Full Text] [Related]

  • 16. Comparison of the dispersed phase coalescence mechanisms in different tablespreads.
    Rousseau D, Ghosh S, Park H.
    J Food Sci; 2009 Dec 06; 74(1):E1-7. PubMed ID: 19200091
    [Abstract] [Full Text] [Related]

  • 17. Behaviour of whey protein emulsion gel during oral and gastric digestion: effect of droplet size.
    Guo Q, Ye A, Lad M, Dalgleish D, Singh H.
    Soft Matter; 2014 Jun 21; 10(23):4173-83. PubMed ID: 24763731
    [Abstract] [Full Text] [Related]

  • 18. 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 21; 78(2):S314-9. PubMed ID: 23311463
    [Abstract] [Full Text] [Related]

  • 19. Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion.
    Appelqvist IA, Poelman AA, Cochet-Broch M, Delahunty CM.
    Physiol Behav; 2016 Jun 01; 160():80-6. PubMed ID: 27063245
    [Abstract] [Full Text] [Related]

  • 20. Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.
    Li Y, Joyner HS, Carter BG, Drake MA.
    J Dairy Sci; 2018 Apr 01; 101(4):2941-2955. PubMed ID: 29398020
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.