المؤلفون: Fred van de Velde, Martien A. Cohen Stuart, George A. van Aken, Guido Sala

المصدر: Food Hydrocolloids 21 (2007) 5-6
Food Hydrocolloids, 21(5-6), 977-985

مصطلحات موضوعية: endocrine system, food.ingredient, Laboratorium voor Fysische chemie en Kolloïdkunde, mechanical-properties, General Chemical Engineering, microstructure, complex mixtures, Gelatin, commercial mayonnaises, Mouthfeel, chemistry.chemical_compound, food, creamy mouthfeel, Physical Chemistry and Colloid Science, Beta-lactoglobulin, VLAG, chemistry.chemical_classification, perceived oral texture, Chromatography, beta-lactoglobulin, biology, technology, industry, and agriculture, General Chemistry, Polymer, Microstructure, custard desserts, eye diseases, Carrageenan, rheological properties, chemistry, Oil droplet, Emulsion, biology.protein, matrix interaction, protein isolate gels, Food Science

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::526636278392950e4a2a13fce1bdacea
https://doi.org/10.1016/j.foodhyd.2006.08.009

المؤلفون: M.E.J. Terpstra, René A. de Wijk, Age K. Smilde, A.M. Janssen, Renger H. Jellema

المساهمون: Biosystems Data Analysis (SILS, FNWI), TNO Kwaliteit van Leven, Epidemiology and Data Science

المصدر: Journal of Chemometrics, 19(3), 191-200. John Wiley and Sons Ltd
Journal of Chemometrics 19 (2005) 3
JOURNAL OF CHEMOMETRICS, 19(3), 191-200. John Wiley and Sons Ltd
Journal of Chemometrics, 19(3), 191-200
Journal of Chemometrics, 3, 19, 191-200

مصطلحات موضوعية: Physics and Physical Chemistry of Foods, Sensory system, Sensory analysis, Creamy mouthfeel, commercial mayonnaises, Analytical Chemistry, Mouthfeel, Rheology, Sensation, Analytical research, PLS regression, Mathematics, Nutrition, VLAG, Sensory, AFSG Food Quality, business.industry, Applied Mathematics, desserts, Food products, New product development, tribology, Artificial intelligence, business, Biological system, texture

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa31d1079ed510521ad9156e6f1e281e
https://doi.org/10.1002/cem.922

المؤلفون: de Jongh, H.H.J., Janssen, A.M., Weenen, H.

المصدر: Food lipids : chemistry, flavor and texture ; ISBN: 9780841238961

مصطلحات موضوعية: attributes, commercial mayonnaises, custard desserts, perception, texture

وصف الملف: text/html

Relation: https://edepot.wur.nl/309727

الاتاحة: https://research.wur.nl/en/publications/differential-retention-of-emulsion-components-in-the-mouth-after-
https://doi.org/10.1021/bk-2005-0920.ch007

المؤلفون: Moslavac, Tihomir, Perl Pirički Antonija, Pozderović, Andrija, Šubarić, Drago

المساهمون: Portman, Ron

مصطلحات موضوعية: commercial mayonnaises, rheological and sensory properties, viscosimeter

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d82c74bb2528578e15a03cb0b504cf89
https://www.bib.irb.hr/343999