Composite foods: from structure to sensory perception.

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Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads.

P2860

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Composite foods: from structure to sensory perception.

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2016 nî lūn-bûn

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2016年の論文

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2016年学术文章

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2016年学术文章

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2016年學術文章

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2016年學術文章

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2016年學術文章

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name

Composite foods: from structure to sensory perception.

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type

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label

Composite foods: from structure to sensory perception.

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Composite foods: from structure to sensory perception.

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P1476

Composite foods: from structure to sensory perception.

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P2093

Elke Scholten

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P2860

Relating creamy perception of whey protein enriched yogurt systems to instrumental data by means of multivariate data analysis.

Rheological properties and microstructure of Cheddar cheese made with different fat contents.

Complex formation in mixtures of lysozyme-stabilized emulsions and human saliva.

Fat retention at the tongue and the role of saliva: adhesion and spreading of 'protein-poor' versus 'protein-rich' emulsions.

Oral processing of two milk chocolate samples.

Surfactant-free high internal phase emulsions stabilized by cellulose nanocrystals.

Flocculation of protein-stabilized oil-in-water emulsions.

Designer colloids in structured food for the future.

In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions.

Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate.

P304

481-497

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P31

scholarly article

P356

10.1039/C6FO01099G

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P478

http://www.w3.org/2001/XMLSchema#string

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2016-10-24T00:00:00Z

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27775127

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Composite foods: from structure to sensory perception.

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P2860

P2860

Composite foods: from structure to sensory perception.

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P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P577

P698

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

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P577

P698