Relating rheology and tribology of commercial dairy colloids to sensory perception.

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Texture and lubrication properties of functional cream cheese: Effect of β-glucan and phytosterol.Emulsion Microgel Particles as High-Performance Bio-Lubricants Oral tribology: update on the relevance to study astringency in wines

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P2860

Relating rheology and tribology of commercial dairy colloids 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年学术文章

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2016年学术文章

@zh-my

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

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@en

Relating rheology and tribology of commercial dairy colloids to sensory perception.

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Relating rheology and tribology of commercial dairy colloids to sensory perception.

@nl

type

Item

label

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@en

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@en-gb

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@nl

prefLabel

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@en

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@en-gb

Relating rheology and tribology of commercial dairy colloids to sensory perception.

@nl

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Food & Function

P1476

Relating rheology and tribology of commercial dairy colloids to sensory perception.

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Grace Farrell

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Laura Laguna

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Michael Bryant

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P2860

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

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A standardised static in vitro digestion method suitable for food - an international consensus.

Food reformulation: the challenges to the food industry.

Motivation for choice and healthiness perception of calorie-reduced dairy products. a cross-cultural study.

The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.

Aqueous lubrication by fractionated salivary proteins: Synergistic interaction of mucin polymer brush with low molecular weight macromolecules

Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica

Emulsion microgel particles: Novel encapsulation strategy for lipophilic molecules

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scholarly article

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10.1039/C6FO01010E

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Anwesha Sarkar

Ardian Morina

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2016-09-22T00:00:00Z

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