Concepedia

Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods

Kun Liu, Markus Stieger, Erik van der Linden, Fred van de Velde

Food Hydrocolloids · 2016 · 78 citations · 34 references

DOI

Concepts

References

34

The role of friction in perceived oral texture

René A. de Wijk, Jon F. Prinz · Food Quality and Preference · 2004 · 285 citations

, , +8

Sensory perception of creaminess and its relationship with food structure

D. Kilcast, Stuart Clegg · Food Quality and Preference · 2002 · 210 citations

, , +14

Use of Fat Replacers in Low Fat Mozzarella Cheese

Donald J. McMahon, M. C. Alleyne, R. L. Fife et al. · Journal of Dairy Science · 1996 · 184 citations · Full text

, , +11

Texture of semi-solids; sensory and instrumental measurements on vanilla custard desserts

René A. de Wijk, L.J. van Gemert, M.E.J. Terpstra et al. · Food Quality and Preference · 2003 · 180 citations

, , +12

The physical basis of liquid food texture and texture-taste interactions

Jozef L. Kokini · Journal of Food Engineering · 1987 · 169 citations

, , +16