Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Oral texture"'
Autor:
Bilge Savci, Esra
Publikováno v:
Motif Akademi Halkbilimi Dergisi / Motif Academy Journal of Folklore. 15(39):708-725
Externí odkaz:
https://www.ceeol.com/search/article-detail?id=1088839
Akademický článek
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Akademický článek
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Autor:
Riitta Partanen, Amanda J. Kinchla, Laila Seppä, Taru Orvokki Sainio, Kati Katina, Alissa A. Nolden, Maija Greis
Publikováno v:
Food Quality and Preference. 86:104019
As texture properties in novel food categories have a crucial role in consumer acceptance, mouthfeel profile of different plant-based yogurt-like semi-solid products were studied and compared to dairy yogurts. Mouthfeel properties of five plant-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e069e6a4723a36ad529fba15987aa13
https://doi.org/10.1016/j.foodqual.2020.104019
https://doi.org/10.1016/j.foodqual.2020.104019
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
International Journal of Food Science & Technology. 44:1939-1949
P>The role of fat content and type of surfactant for oral friction processes and texture perception of oil-in-water emulsions was assessed. Emulsions at 22% and 33% fat content containing either sodium caseinate or a sucrose ester as emulsifier were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8145043ee7e7aadecbd57f18f88db6f
https://doi.org/10.1111/j.1365-2621.2009.02007.x
https://doi.org/10.1111/j.1365-2621.2009.02007.x
Autor:
Monique H. Vingerhoeds, René A. de Wijk, George A. van Aken, Ronald R. Nixdorf, Franklin D. Zoet
Publikováno v:
Food Hydrocolloids, 22(4), 631-646
Food Hydrocolloids 22 (2008) 4
Food Hydrocolloids 22 (2008) 4
The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this short residence time, people can easily perceive differences between these emulsions. Our research is dedicated to unravel the oral behaviour of emulsion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d0b0f530ba81da9580bf1745d4f8a6b
https://doi.org/10.1016/j.foodhyd.2007.02.011
https://doi.org/10.1016/j.foodhyd.2007.02.011
Publikováno v:
Food Hydrocolloids 21 (2007) 5-6
Food Hydrocolloids, 21(5-6), 977-985
Food Hydrocolloids, 21(5-6), 977-985
Oil droplet release upon shearing was studied in emulsion-filled gels containing oil droplets either bound or unbound to the gel matrix. At 20 °C no release was observed for gels containing droplets bound to the matrix, whereas the release measured
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::526636278392950e4a2a13fce1bdacea
https://doi.org/10.1016/j.foodhyd.2006.08.009
https://doi.org/10.1016/j.foodhyd.2006.08.009
Autor:
R.A. de Wijk, Jon F. Prinz
Publikováno v:
Food Quality and Preference 18 (2007) 4
Food Quality and Preference, 4, 18, 641-650
Food Quality and Preference, 18(4), 641-650
Food Quality and Preference, 4, 18, 641-650
Food Quality and Preference, 18(4), 641-650
Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. I
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::196456d15dee50dcd6db016bd4284f11
https://doi.org/10.1016/j.foodqual.2006.09.004
https://doi.org/10.1016/j.foodqual.2006.09.004
Autor:
Jon F. Prinz, René A. de Wijk
Publikováno v:
Journal of Texture Studies, 37(4), 413-427
Journal of Texture Studies, 4, 37, 413-427
Journal of Texture Studies 37 (2006) 4
Journal of Texture Studies, 4, 37, 413-427
Journal of Texture Studies 37 (2006) 4
The role of friction in food texture sensations are reviewed with the focus on results from our own laboratory, concentrating on texture sensations that are affected by the lubricative properties (e.g., roughness and creaminess), by the viscosity (e.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbf38f6965d2cd4ed6375dd51cb4f410
https://doi.org/10.1111/j.1745-4603.2006.00060.x
https://doi.org/10.1111/j.1745-4603.2006.00060.x