P. Sherman - Concepedia

Author

P. Sherman

University of London

Also Known As

P Sherman, P. SHERMAN, P. Sherman, P.A. SHERMAN, P.A. Sherman, Philip Sherman

116

Publications

4.2K

Citations

H-Index

Concepts

All Affiliations

University of London Universidad de Londres Unilever (United Kingdom)Unilever (India)University of Hertfordshire

About

P. Sherman is an author at University of London specializing in engineering, rheology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	27	48	2.7K
2	Health Sciences	19	23	1.8K
3	Medicine	5	5	84
4	Applied Physics	2	2	48
5	Behavioral Sciences	1	1	78

P. Sherman

Publications

3.5K

Citations

H-Index

Page 1

	Year	Citations
IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. <i>Oral Methods</i> F. Shama, P. Sherman Journal of Texture Studies EngineeringFluid MechanicsSensory Science (Early Childhood Education)Shear RateConstant Shear Rate	1973	414
Advances in food emulsions and foams P. Sherman Journal of Food Engineering Food ChemistryFood ColloidRheologyFood EngineeringFood Emulsions	1988	393
Factors affecting emulsion stability, and the HLB concept J Boyd, C. J. Parkinson, P. Sherman Journal of Colloid and Interface Science Food ColloidEngineeringMicroemulsionRheologySoft Matter	1972	351
EVALUATION OF SOME TEXTURAL PROPERTIES OF FOODS WITH THE INSTRON UNIVERSAL TESTING MACHINE F. Shama, P. Sherman Journal of Texture Studies EngineeringFood AnalysisMechanical EngineeringAgricultural EconomicsKinesiology	1973	147
A Texture Profile of Foodstuffs Based upon Well‐defined Rheological Properties P. Sherman Journal of Food Science EngineeringMechanical EngineeringTensile MechanicsTexture ProfileTertiary Characteristics	1969	123
The influence of particle-size distribution on the apparent viscosity of non-newtonian dispersed systems C. J. Parkinson, S Matsumoto, P. Sherman Journal of Colloid and Interface Science Non-newtonian Dispersed SystemsViscoplastic FluidEngineeringPhysicsFluid Mechanics	1970	103
EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTS Joseph Culioli, P. Sherman Journal of Texture Studies EngineeringMechanical PropertiesSubjective EvaluationMechanicsGouda Cheese	1976	102
INFLUENCE OF EGG YOLK LIPOPROTEINS ON THE RHEOLOGY AND STABILITY OF O/W EMULSIONS AND MAYONNAISE 1. VISCOELASTICITY OF GROUNDNUT OIL‐IN‐WATER EMULSIONS AND MAYONNAISE V. Kiosseoglou, P. Sherman Journal of Texture Studies Food ChemistryFood ColloidEngineeringCreep Compliance‐time ResponseRheological Property	1983	82
IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY I. <i>Non‐Oral Methods</i> F. Shama, C. PARKINSON, P. Sherman Journal of Texture Studies EngineeringFluid MechanicsMechanical EngineeringSensory ScienceSensory Systems	1973	78
The influence of egg yolk lipoproteins on the rheology and stability of O/W emulsions and mayonnaise V. Kiosseoglou, P. Sherman Colloid & Polymer Science Food ColloidO/w EmulsionsRheologyFood EngineeringFood Structure	1983	75

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