Influences of Fat, Thickener and Emulsifier Contents on Salad Dressing: Static and Dynamic Sensory and Rheological Analyses

Flavor release in the mouth

P. Overbosch, W. G. M. Afterof, Peter Haring · Food Reviews International · 1991 · 250 citations

Agriculture, Food Science, Physiology +17

Rheological characterization of mayonnaise. Part II: Flow and viscoelastic properties at different oil and xanthan gum concentrations

Li Ma, Gustavo V. Barbosa‐Cánovas · Journal of Food Engineering · 1995 · 195 citations

Agriculture, Chemical Engineering, Food Science +9

Effect of food composition and microstructure on volatile flavour release

C. Druaux, Andrée Voilley · Trends in Food Science & Technology · 1997 · 149 citations

Agriculture, Food Science, Food Analysis +13

EFFECT OF HYDROCOLLOIDS ON APPARENT VISCOSITY AND SENSORY PROPERTIES OF SELECTED BEVERAGES1

Rose Marie Pangborn, ZIAIEH MISAGHI GIBBS, C. G. TASSAN · Journal of Texture Studies · 1978 · 137 citations

Agriculture, Food Science, Nutritional Sciences +15

Flavour release and perception in reduced-fat foods

S. Shamil, Lisa J. Wyeth, D. Kilcast · Food Quality and Preference · 1991 · 86 citations

Agriculture, Food Science, Nutritional Sciences +14