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There are 7186 results for: content related to: Relating Creamy Perception of Whey Protein Enriched Yogurt Systems to Instrumental Data by Means of Multivariate Data Analysis

  1. Color separation for improved perceived image quality in terms of graininess and gamut

    Color Research & Application

    Volume 42, Issue 4, August 2017, Pages: 486–497, Paula Žitinski Elías, Daniel Nyström and Sasan Gooran

    Version of Record online : 29 NOV 2016, DOI: 10.1002/col.22105

  2. Textural Properties of Acid Milk Gels: Effects of Dairy Protein Powder Rehydration State

    Journal of Food Processing and Preservation

    Volume 40, Issue 3, June 2016, Pages: 414–421, Marie Celeste Karam, Claire Gaiani, Chadi Hosri, Raza Hussain and Joël Scher

    Version of Record online : 19 NOV 2015, DOI: 10.1111/jfpp.12618

  3. Graph coarse-graining reveals differences in the module-level structure of functional brain networks

    European Journal of Neuroscience

    Volume 44, Issue 9, November 2016, Pages: 2673–2684, Rainer Kujala, Enrico Glerean, Raj Kumar Pan, Iiro P. Jääskeläinen, Mikko Sams and Jari Saramäki

    Version of Record online : 25 SEP 2016, DOI: 10.1111/ejn.13392

  4. Stabilization of Fish Oil-in-Water Emulsions with Oleosin Extracted from Canola Meal

    Journal of Food Science

    Volume 78, Issue 9, September 2013, Pages: C1340–C1347, Chakra Wijesundera, Thomas Boiteau, Xinqing Xu, Zhiping Shen, Peter Watkins and Amy Logan

    Version of Record online : 23 AUG 2013, DOI: 10.1111/1750-3841.12177

  5. Donkey Milk for Manufacture of Novel Functional Fermented Beverages

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1352–S1359, Annamaria Perna, Immacolata Intaglietta, Amalia Simonetti and Emilio Gambacorta

    Version of Record online : 11 MAY 2015, DOI: 10.1111/1750-3841.12862

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    Two novel calcium-binding proteins from cytoplasmic granules of the protozoan parasite Entamoeba histolytica

    FEBS Letters

    Volume 486, Issue 2, December 08, 2000, Pages: 112–116, Rosa Nickel, Thomas Jacobs, Britta Urban, Henning Scholze, Heike Bruhn and Matthias Leippe

    Version of Record online : 7 DEC 2000, DOI: 10.1016/S0014-5793(00)02245-6

  7. TEXTURE PERCEPTION DETERMINED BY SOY PROTEIN ISOLATE AND INULIN ADDITION IN POTATO PUREE: LINKS WITH MECHANICAL AND MICROSTRUCTURAL FEATURES

    Journal of Texture Studies

    Volume 43, Issue 5, October 2012, Pages: 361–374, MARÍA DOLORES ALVAREZ, MARÍA JOSÉ JIMÉNEZ, MARÍA DOLORES OLIVARES, LAURA BARRIOS and WENCESLAO CANET

    Version of Record online : 27 JUN 2012, DOI: 10.1111/j.1745-4603.2012.00347.x

  8. Coarse-graining the distribution function of cold dark matter

    Monthly Notices of the Royal Astronomical Society

    Volume 331, Issue 2, March 2002, Pages: 423–434, Richard N. Henriksen and M. Le Delliou

    Version of Record online : 4 APR 2002, DOI: 10.1046/j.1365-8711.2002.05197.x

  9. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 670–678, Jie Luo, Yuhan Wang, Huiyuan Guo and Fazheng Ren

    Version of Record online : 10 MAR 2017, DOI: 10.1111/1750-3841.13649

  10. The minimum number of measurements for colour, sparkle, and graininess characterisation in gonio-apparent panels

    Coloration Technology

    Volume 131, Issue 4, August 2015, Pages: 303–309, Elísabet Chorro, Esther Perales, Francisco J Burgos, Omar Gómez, Meritxell Vilaseca, Valentín Viqueira, Jaume Pujol and Francisco M Martínez-Verdú

    Version of Record online : 8 JUL 2015, DOI: 10.1111/cote.12157

  11. Amylose–Potassium Oleate Inclusion Complex in Plain Set-Style Yogurt

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E822–E827, Mukti Singh, Jeffrey A. Byars and James A. Kenar

    Version of Record online : 8 APR 2014, DOI: 10.1111/1750-3841.12378

  12. Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: S2957–S2969, Marissa D. Brown and Delores H. Chambers

    Version of Record online : 9 NOV 2015, DOI: 10.1111/1750-3841.13128

  13. Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurt

    International Journal of Dairy Technology

    Volume 61, Issue 4, November 2008, Pages: 385–390, AHMET KÜCÜKCETIN

    Version of Record online : 15 SEP 2008, DOI: 10.1111/j.1471-0307.2008.00420.x

  14. Instrumental and sensory characterisation of industrially processed applesauces

    Journal of the Science of Food and Agriculture

    Volume 89, Issue 9, July 2009, Pages: 1508–1518, Muriel Colin-Henrion, Emira Mehinagic, Corinne Patron and Frédérique Jourjon

    Version of Record online : 11 MAY 2009, DOI: 10.1002/jsfa.3616

  15. Domain decomposition-based structural condensation of large protein structures for understanding their conformational dynamics

    Journal of Computational Chemistry

    Volume 32, Issue 1, 15 January 2011, Pages: 161–169, Jae In Kim, Sungsoo Na and Kilho Eom

    Version of Record online : 17 NOV 2010, DOI: 10.1002/jcc.21613

  16. SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE

    Journal of Sensory Studies

    Volume 21, Issue 3, June 2006, Pages: 333–347, L. TEJADA, A. ABELLÁN, J.M. CAYUELA and A. MARTÍNEZ-CACHA

    Version of Record online : 15 MAY 2006, DOI: 10.1111/j.1745-459X.2006.00069.x

  17. Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: S894–S901, Maja Tomaschunas, Ehrhard Köhn, Petra Bennwitz, Jörg Hinrichs and Mechthild Busch-Stockfisch

    Version of Record online : 17 JUN 2013, DOI: 10.1111/1750-3841.12128

  18. Comparing the Effects of Ultra-High-Pressure Homogenization and Conventional Thermal Treatments on the Microbiological, Physical, and Chemical Quality of Almond Beverages

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: E199–E205, Dora C. Valencia-Flores, Manuela Hernández-Herrero, Buenaventura Guamis and Victoria Ferragut

    Version of Record online : 30 JAN 2013, DOI: 10.1111/1750-3841.12029

  19. Adaptive atomistic-to-continuum modeling of propagating defects

    International Journal for Numerical Methods in Engineering

    Volume 92, Issue 10, 7 December 2012, Pages: 835–856, Philip Moseley, Jay Oswald and Ted Belytschko

    Version of Record online : 12 JUN 2012, DOI: 10.1002/nme.4358

  20. Structural, Compositional, and Sensorial Properties of United States Commercial Ice Cream Products

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: E2005–E2013, Maya M. Warren and Richard W. Hartel

    Version of Record online : 12 SEP 2014, DOI: 10.1111/1750-3841.12592