Structure—function relationships in food emulsions: Improving food quality and sensory perception. Increasing consumer demand for higher quality, cheaper, more convenient, and healthier emulsion-based products means that the food industry must have a good understanding of the relationship between … Expand.
Bridging benchtop research and industrial processed foods: Structuring of model food emulsions. Abstract Modern food formulation and processing are shaped by the consumer demands for cheaper, healthier, more palatable and convenient foods. In order to satisfy these ever-increasing demands, food … Expand. Rheological analysis of solid-like nanoencapsulated food ingredients by rheometers.
Abstract Food nanoencapsulation encompasses the application of solid-like nanocarriers to stabilize the food ingredients against a wide range of environmental and chemical alterations as well as to … Expand.
Engineering Properties of Foods. Food products are characterized by their physical properties. Some of these properties are associated with the quality and safety of products. Engineering properties refer to those that are of … Expand. Rheological approaches to food systems. Abstract Foods, consumer products and cosmetics belong to a wide range of colloidal and non-colloidal materials. Often, they are composite materials comprising several classes of fluid and solid … Expand.
View 1 excerpt. Rheology, food texture and mastication. Collaboration and interaction between different disciplines are necessary for the further development of studies on the texture of foods. Some fundamental problems such as the relationships between … Expand. Rheology and sensory texture of biopolymer gels.
Sensory texture perception is based on food structure and the mastication process. Real-time observations of crack growth and rheological measurements have shown different patterns of microstructural … Expand. View 1 excerpt, references background. Texture and Rheology in Food and Health. The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the th anniversary of Japanese immigration to Brazil.
Dietary patterns in both … Expand. Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Author : Jasim Ahmed,Hosahalli S. Malcolm C. Bourne Publisher: Elsevier Reads.
Author : Malcolm C. Tharwat F. Author : Tharwat F. I : Non-Oral Methods. Flow properties of several liquid and semi-solid foods were characterized objectively with a coaxial cylinder viscometer. At the same time, a sensory evaluation panel compared the viscosities of … Expand.
The elongational viscosity … Expand. The perceived in-mouth thickness T of a range of fluid foods and model systems was assessed by a trained sensory panel, using a ratio scaling technique, and correlated with objective measurements … Expand. Numerical study of parameters affecting broken heating curve.
Abstract A thermo-rheological TR model based on dynamic rheological data was used to study numerically broken heating curve during natural convection heating of a 3. Related Papers. Abstract Figures 24 References Related Papers.
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