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Food Oral Processing: Conversion of Food Structure to Textural Perception

Annual review of food science and technology, 2013-02, Vol.4 (1), p.237-266

2013

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Invited Review: Sensory and Mechanical Properties of Cheese Texture

Journal of dairy science, 2007-04, Vol.90 (4), p.1611-1624

2007

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A complex system approach to address world challenges in food and agriculture

Trends in food science & technology, 2014-11, Vol.40 (1), p.20-32

2014

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Stability and mechanism of whey protein soluble aggregates thermally treated with salts

Food hydrocolloids, 2012, Vol.27 (2), p.411-420

2012

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The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Journal of dairy science, 2009-10, Vol.92 (10), p.4756-4772

2009

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Rheological properties and microstructure of Cheddar cheese made with different fat contents

Journal of dairy science, 2010-10, Vol.93 (10), p.4565-4576

2010

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Adaptation of Oral Processing to the Fracture Properties of Soft Solids

Journal of texture studies, 2014-02, Vol.45 (1), p.47-61

2014

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Validation of a large amplitude oscillatory shear protocol

Journal of food engineering, 2012-11, Vol.113 (1), p.124-135

2012

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Lubricating properties of human whole saliva as affected by β-lactoglobulin

Food hydrocolloids, 2011, Vol.25 (6), p.1499-1506

2011

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Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels

Journal of food science, 2004-12, Vol.69 (9), p.S333-S339

2004

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Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

Journal of dairy science, 2012-06, Vol.95 (6), p.2848-2862

2012

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A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

Journal of texture studies, 2011-04, Vol.42 (2), p.103-129

2011

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Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates

Journal of dairy science, 2013-09, Vol.96 (9), p.5522-5531

2013

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Foaming and interfacial properties of polymerized whey protein isolate

Journal of food science, 2004-06, Vol.69 (5), p.C404-C410

2004

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Roles of charge interactions on astringency of whey proteins at low pH

Journal of dairy science, 2010-05, Vol.93 (5), p.1890-1899

2010

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Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

Food hydrocolloids, 2009-10, Vol.23 (7), p.1762-1770

2009

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Effects of protein concentration and CaCl₂ on cold-set thickening mechanism of β-lactoglobulin at low pH

International dairy journal, 2011-05, Vol.21 (5), p.319-326

2011

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Relationships Among Rheological and Sensorial Properties of Young Cheeses

Journal of dairy science, 2003-10, Vol.86 (10), p.3054-3067

2003

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Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH

Journal of dairy science, 2010-05, Vol.93 (5), p.1900-1909

2010

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Segregative interactions and competitive binding of Ca²⁺ in gelling mixtures of whey protein isolate with Na⁺ κ-carrageenan

Food hydrocolloids, 2009-03, Vol.23 (2), p.468-489

2009

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Moving from molecules, to structure, to texture perception

Food hydrocolloids, 2017-07, Vol.68, p.31-42

2017

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Factors Regulating Cheese Shreddability

Journal of dairy science, 2007-05, Vol.90 (5), p.2163-2174

2007

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Microcentrifuge-based method for measuring water-holding of protein gels

Journal of food science, 1993-09, Vol.58 (5), p.1040-1046

1993

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Changes in the rheology and microstructure of processed cheese during cooking

Food science & technology, 2003-01, Vol.36 (3), p.339-345

2003

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The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

Food hydrocolloids, 2005, Vol.19 (5), p.851-860

2005

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Food Oral Processing: Conversion of Food Structure to Textural Perception

Invited Review: Sensory and Mechanical Properties of Cheese Texture

A complex system approach to address world challenges in food and agriculture

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

Rheological properties and microstructure of Cheddar cheese made with different fat contents

Adaptation of Oral Processing to the Fracture Properties of Soft Solids

Validation of a large amplitude oscillatory shear protocol

Lubricating properties of human whole saliva as affected by β-lactoglobulin

Sensory texture and mechanical properties of stranded and particulate whey protein emulsion gels

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates

Foaming and interfacial properties of polymerized whey protein isolate

Roles of charge interactions on astringency of whey proteins at low pH

Cold-set thickening mechanism of β-lactoglobulin at low pH: Concentration effects

Effects of protein concentration and CaCl₂ on cold-set thickening mechanism of β-lactoglobulin at low pH

Relationships Among Rheological and Sensorial Properties of Young Cheeses

Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH

Segregative interactions and competitive binding of Ca²⁺ in gelling mixtures of whey protein isolate with Na⁺ κ-carrageenan

Moving from molecules, to structure, to texture perception

Factors Regulating Cheese Shreddability

Microcentrifuge-based method for measuring water-holding of protein gels

Changes in the rheology and microstructure of processed cheese during cooking

The effects of acidulant type on the rheological properties of beta-lactoglobulin gels and powders derived from these gels

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