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3rd NIZO dairy conference on dynamics of texture, process and perception

By Wouters J.T.M. in (2003)

Elsevier

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Sensory and mechanical aspects of cheese texture

By Allen Foegeding E., Brown J., Drake M., Daubert C.R. in (2003)

Elsevier

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Effect of texture and microstructure on flavour retention and release

By de Roos K.B. in (2003)

Elsevier

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Spectroscopic techniques coupled with chemometric tools for structure and texture determinations in dairy products

By Karoui R., Mazerolles G., Dufour E. in (2003)

Elsevier

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The role of processing and matrix design in development and control of microstructures in dairy food production-a survey

By Kulozik U., Tolkach A., Bulca S., Hinrichs J. in (2003)

Elsevier

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Sweetness-texture interactions in model dairy desserts: effect of sucrose concentration and the carrageenan type

By Lethuaut L., Brossard C., Rousseau F., Bousseau B., Genot C. in (2003)

Elsevier

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Compression resistance, sweetener's diffusion and sweetness of hydrocolloids gels

By Bayarri S., Duran L., Costell E. in (2003)

Elsevier

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Sensory and instrumental textural characteristics of acid milk gels

By Pereira R.B., Singh H., Munro P.A., Luckman M.S. in (2003)

Elsevier

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Casein-whey protein interactions in heated milk: the influence of pH

By Vasbinder A.J., de Kruif C.G. in (2003)

Elsevier

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Thermoreversible gelation of caseinate-stabilized emulsions at around body temperature

By Eliot C., Dickinson E. in (2003)

Elsevier

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