Citations (22)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Rafaeli Remussi Treviso, Elisandra Rigo & Georgia Ane Raquel Sehn. (2023) Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese. Journal of Culinary Science & Technology 21:2, pages 275-286.
Read now
Read now
Morad Mousazadeh, Mohammad Mousavi, Zahra Emam-Djomeh, Mehri Hadinezhad & Seyed
Mohammad Taghi Gharibzahedi. (2014) Formulation Optimization of Pistachio Oil Spreads by Characterization of the Instrumental Textural Attributes. International Journal of Food Properties 17:6, pages 1355-1368.
Read now
Read now
Articles from other publishers (20)
Sorin-Cristian Vlădescu, Maria Gonzalez Agurto, Connor Myant, Michael W. Boehm, Stefan K. Baier, Gleb E. Yakubov, Guy Carpenter & Tom Reddyhoff. (2023) Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel. Food Hydrocolloids 134, pages 107975.
Crossref
Crossref
Wenhu Xu, Shuaike Yu & Min Zhong. (2022) A review on food oral tribology. Friction 10:12, pages 1927-1966.
Crossref
Crossref
Reed A. Nicholson, Andrew J. Gravelle, Stefan K. Baier & Alejandro G. Marangoni. 2022. Oral Processing and Consumer Perception. Oral Processing and Consumer Perception
187
213
.
Donghao Zhang, Xinmiao Wang & Jianshe Chen. 2022. Oral Processing and Consumer Perception. Oral Processing and Consumer Perception
1
24
.
Pinar AYDINOL SONMEZ & Tulay OZCAN. (2022) Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides. Food Science and Technology 42.
Crossref
Crossref
Lazaros Skarlatos, Anna Marinopoulou, Alexandros Petridis & Stylianos N. Raphaelides. (2021) Texture attributes of acid coagulated fresh cheeses as assessed by instrumental and sensory methods. International Dairy Journal 114, pages 104939.
Crossref
Crossref
Annelies E. Blok, Dieuwerke P. Bolhuis & Markus Stieger. (2020) Contributions of viscosity and friction properties to oral and haptic texture perception of iced coffees. Food & Function 11:7, pages 6446-6457.
Crossref
Crossref
Dian Widya Ningtyas & Sangeeta Prakash. 2020. Dairy Fat Products and Functionality. Dairy Fat Products and Functionality
533
547
.
Dian Widya Ningtyas, Bhesh Bhandari, Nidhi Bansal & Sangeeta Prakash. (2019) Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour. Food Research International 120, pages 586-594.
Crossref
Crossref
Marine Moussier, Delphine Huc-Mathis, Camille Michon & Véronique Bosc. (2019) Rational design of a versatile lab-scale stirred milk gel using a reverse engineering logic based on microstructure and textural properties. Journal of Food Engineering 249, pages 1-8.
Crossref
Crossref
Luana L. Ferrão, Marcus Vinícius S. Ferreira, Rodrigo N. Cavalcanti, Ana Flávia A. Carvalho, Tatiana C. Pimentel, Hugo L.A. Silva, Ramon Silva, Erick A. Esmerino, Roberto P.C. Neto, Maria Inês B. Tavares, Mônica Q. Freitas, Jaqueline C.V. Menezes, Lúcio M. Cabral, Jeremias Moraes, Márcia C. Silva, Simone P. Mathias, Renata S.L. Raices, Gláucia M. Pastore & Adriano G. Cruz. (2018) The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food Research International 107, pages 137-147.
Crossref
Crossref
Richard Ipsen. (2017) Microparticulated whey proteins for improving dairy product texture. International Dairy Journal 67, pages 73-79.
Crossref
Crossref
Aryama Mokoonlall, Stefan Nöbel & Jörg Hinrichs. (2016) Post-processing of fermented milk to stirred products: Reviewing the effects on gel structure. Trends in Food Science & Technology 54, pages 26-36.
Crossref
Crossref
Helen S. Joyner & Alexander Meldrum. (2016) Rheological study of different mashed potato preparations using large amplitude oscillatory shear and confocal microscopy. Journal of Food Engineering 169, pages 326-337.
Crossref
Crossref
Jason R. Stokes, Michael W. Boehm & Stefan K. Baier. (2013) Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion in Colloid & Interface Science 18:4, pages 349-359.
Crossref
Crossref
Alina Krzeminski, Maja Tomaschunas, Ehrhard Köhn, Mechthild Busch‐Stockfisch, Jochen Weiss & Jörg Hinrichs. (2013) Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis. Journal of Food Science 78:2.
Crossref
Crossref
Sandie M. Møller, Tina B. Hansen, Ulf Andersen, Søren K. Lillevang, Anitha Rasmussen & Hanne C. Bertram. (2012) Water Properties in Cream Cheeses with Variations in pH, Fat, and Salt Content and Correlation to Microbial Survival. Journal of Agricultural and Food Chemistry 60:7, pages 1635-1644.
Crossref
Crossref
Christian Hahn, Martin Sramek, Stefan Nöbel & Jörg Hinrichs. (2011) Post-processing of concentrated fermented milk: influence of temperature and holding time on the formation of particle clusters. Dairy Science & Technology 92:1, pages 91-107.
Crossref
Crossref
Charlotte M. Andersen, Michael B. Frøst & Nanna Viereck. (2010) Spectroscopic characterization of low- and non-fat cream cheeses. International Dairy Journal 20:1, pages 32-39.
Crossref
Crossref
Mélanie Bellamy, Nicolas Godinot, Stefano Mischler, Nathalie Martin & Christoph Hartmann. (2009) Influence of emulsion composition on lubrication capacity and texture perception. International Journal of Food Science & Technology 44:10, pages 1939-1949.
Crossref
Crossref