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Rheological, physical and sensorial evaluation of cookies supplemented with dairy powders.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 196, doi. 10.1177/1082013215583149
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Flavor Release of the Tomato Flavor Enhancer, 2-Isobutylthiazole, from Whey Protein Stabilized Model Dressings.
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- Food Science & Technology International, 2011, v. 17, n. 2, p. 143, doi. 10.1177/1082013210381935
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- Article
Particle Stability in Dilute Fermented Dairy Drinks: Formation of Fluid Gel and Impact on Rheological Properties.
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- Food Science & Technology International, 2010, v. 16, n. 6, p. 543, doi. 10.1177/1082013210367511
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- Article
Rheological Properties of Starch and Whey Protein Isolate Gels.
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- Food Science & Technology International, 2007, v. 13, n. 3, p. 207, doi. 10.1177/1082013207079897
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- Article
Note. Modelling the Rheological Properties of the Solution of Konjac Glucomannan and Milk Powder.
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- Food Science & Technology International, 2006, v. 12, n. 2, p. 127, doi. 10.1177/1082013206064006
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- Article
Rheological Properties of Kefir as Affected by Heat Treatment and Whey Protein Addition.
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- Journal of Texture Studies, 2013, v. 44, n. 6, p. 418, doi. 10.1111/jtxs.12030
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Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese.
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- Journal of Texture Studies, 2013, v. 44, n. 4, p. 253, doi. 10.1111/jtxs.12021
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- Article
PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH.
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- Journal of Texture Studies, 2009, v. 40, n. 5, p. 606, doi. 10.1111/j.1745-4603.2009.00200.x
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- Article
EFFECT OF FERMENTED WHEY PROTEIN CONCENTRATE ON TEXTURE OF IRANIAN WHITE CHEESE.
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- Journal of Texture Studies, 2009, v. 40, n. 5, p. 497, doi. 10.1111/j.1745-4603.2009.00194.x
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- Article
THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATION.
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- Journal of Texture Studies, 2008, v. 39, n. 4, p. 326, doi. 10.1111/j.1745-4603.2008.00146.x
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- Article
IMPACT OF CRYSTALLINE MILK FAT ON RHEOLOGICAL PROPERTIES OF ICE CREAM MIX EMULSIONS DURING AGING TIME AT 4C.
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- Journal of Texture Studies, 2008, v. 39, n. 4, p. 309, doi. 10.1111/j.1745-4603.2008.00145.x
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- Article
RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENT.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 273, doi. 10.1111/j.1745-4603.2005.00016.x
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- Article
RHEOLOGICAL AND PHYSICOCHEMICAL BEHAVIOR OF FORTIFIED YOGURT, WITH FIBER AND CALCIUM.
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- Journal of Texture Studies, 2005, v. 36, n. 3, p. 333, doi. 10.1111/j.1745-4603.2005.00020.x
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- Article
The effect of pH on the rheology of mixed gels containing whey protein isolate and xanthan-curdlan hydrogel.
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- Journal of Dairy Research, 2015, v. 82, n. 4, p. 506, doi. 10.1017/S0022029915000370
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- Article
Rheological characterisation of age thickening with special reference to milk concentrates.
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- Journal of Dairy Research, 2007, v. 74, n. 1, p. 106, doi. 10.1017/S0022029906002366
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- Article
Effect of total solids content and temperature on the rheological behaviour of reconstituted whole milk concentrates.
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- Journal of Dairy Research, 2007, v. 74, n. 1, p. 116, doi. 10.1017/S0022029906002287
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- Article
The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
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- Journal of Dairy Research, 2004, v. 71, n. 3, p. 330, doi. 10.1017/s002202990400024x
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- Article
Improvement of rheological properties of firm acid gels by skim milk heating is conserved after stirring.
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- Journal of Dairy Research, 2003, v. 70, n. 4, p. 423, doi. 10.1017/s0022029903006332
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- Article
Tentative hierarchization of the influence of milk properties and technological practices on rheological properties of Abondance cheese.
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- Journal of Dairy Research, 2003, v. 70, n. 4, p. 403, doi. 10.1017/s0022029903006228
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- Article
An innovative approach: cow/oat milk based kefir.
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- Dairy / Mljekarstvo, 2015, v. 65, n. 3, p. 177, doi. 10.15567/mljekarstvo.2015.0304
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- Article
Structure stabilization of fermented-milk pastes.
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- Ukrainian Food Journal, 2015, v. 4, n. 3, p. 431
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- Article
Rheological properties of probiotic yoghurts with phytosterol ester.
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- Ukrainian Food Journal, 2015, v. 4, n. 3, p. 440
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- Article
FAT CONTENT IN YOGHURTS VERSUS NON-FAT FORTIFYING-A RHEOLOGICAL AND SENSORIAL APPROACH.
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- Studia Universitatis Babes-Bolyai, Chemia, 2015, v. 60, n. 2,Tom2, p. 259
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- Article
Effect of Inulin Seeding on Rheology and Microstructure of Prebiotic Dairy Desserts.
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- Food Biophysics, 2011, v. 6, n. 4, p. 440, doi. 10.1007/s11483-011-9224-1
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- Article
Viscous dissipation and apparent wall slip in capillary rheometry of ice cream.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 266, doi. 10.1016/j.fbp.2008.11.002
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- Article
The influence of particle size on some physicochemical, rheological and melting properties and volatile compound profile of compound chocolate and cocolin samples.
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- European Food Research & Technology, 2016, v. 242, n. 8, p. 1253, doi. 10.1007/s00217-015-2629-1
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- Article
Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality.
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- European Food Research & Technology, 2009, v. 229, n. 1, p. 31, doi. 10.1007/s00217-009-1023-2
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- Article
Modification of imitation cheese structure and rheology using pre-gelatinised starches.
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- European Food Research & Technology, 2008, v. 226, n. 5, p. 1039, doi. 10.1007/s00217-007-0629-5
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Alteration of imitation cheese structure and melting behaviour with wheat starch.
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- European Food Research & Technology, 2008, v. 226, n. 5, p. 1013, doi. 10.1007/s00217-007-0626-8
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- Article
Physico-chemical and rheological properties of full fat and low fat edam cheeses.
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- European Food Research & Technology, 2003, v. 217, n. 4, p. 281
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- Article
The Effect of Fermentation Temperature on the Microstructure, Physicochemical and Rheological Properties of Probiotic Buffalo Yoghurt.
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- Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2538, doi. 10.1007/s11947-014-1278-x
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- Article
Soy Protein Fortification of a Low-fat Dairy-based Ice Cream.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 9, p. 2651, doi. 10.1111/j.1365-2621.2003.tb05784.x
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- Article
Impact of octenyl succinylated pearl millet (Pennisetum typhoides) starch addition as fat replacer on the rheological, textural and sensory characteristics of reduced‐fat yoghurt.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 723, doi. 10.1111/1471-0307.12461
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Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture.
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- International Journal of Dairy Technology, 2018, v. 71, n. 2, p. 417, doi. 10.1111/1471-0307.12482
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Rheological and sensory properties of stirred yoghurt with inulin-type fructans.
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- International Journal of Dairy Technology, 2016, v. 69, n. 1, p. 122, doi. 10.1111/1471-0307.12231
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The effect of selected hydrocolloids on the rheological properties of processed cheese analogues made with vegetable fats during the cooling phase.
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- International Journal of Dairy Technology, 2013, v. 66, n. 4, p. 484, doi. 10.1111/1471-0307.12066
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- Article
The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert.
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- International Journal of Dairy Technology, 2011, v. 64, n. 1, p. 121, doi. 10.1111/j.1471-0307.2010.00631.x
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- Article
Rheological properties of reduced lactose whey dispersions.
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- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 157, doi. 10.1046/j.1471-0307.2003.00096.x
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- Article
Rheology and sensory profiling of set-type fermented milks made with different commercial probiotic and yoghurt starter cultures.
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- International Journal of Dairy Technology, 2003, v. 56, n. 3, p. 163, doi. 10.1046/j.1471-0307.2003.00098.x
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- Article
Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 6, p. 686, doi. 10.1111/j.1365-2621.2006.01468.x
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- Article
The influence of moisture content on the rheological properties of processed cheese spreads.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x
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- Article
Rheological properties of commercial whey protein samples from the MADGELAS survey.
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- International Journal of Food Science & Technology, 1999, v. 34, n. 5/6, p. 565, doi. 10.1046/j.1365-2621.1999.00321.x
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- Article
Effect of `ropy' strains of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus...
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- International Journal of Food Science & Technology, 1997, v. 32, n. 3, p. 213, doi. 10.1046/j.1365-2621.1997.00395.x
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- Article
EFFECT OF HOMOGENIZATION ON THE PROPERTIES AND MICROSTRUCTURE OF MOZZARELLA CHEESE FROM BUFFALO MILK.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 121
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- Article
Dynamics and long-time behavior of a small bubble in viscous liquids with applications to food rheology.
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- Archive of Applied Mechanics, 2016, v. 86, n. 6, p. 979, doi. 10.1007/s00419-015-1074-8
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- Article
Rheological properties of chymosin-induced skim milk gels as affected by milk storage time and...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 86, doi. 10.1111/j.1365-2621.1999.tb09866.x
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- Article
Rheological properties of renneted reconstituted milk gels by piezoelectric Viscoprocess...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1344, doi. 10.1111/j.1365-2621.1995.tb04588.x
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- Article
Rheological properties of cheddar cheese as influenced by fat reduction and ripening time.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1208, doi. 10.1111/j.1365-2621.1995.tb04557.x
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- Article
Arnott test correlates with dynamic rheological properties for determining cheddar cheese...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 970, doi. 10.1111/j.1365-2621.1994.tb08169.x
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- Article
Rheological behavior of frozen and thawed low-moisture, part-skim mozzarella cheese.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 764, doi. 10.1111/j.1365-2621.1993.tb09354.x
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- Article