Results 241 to 245 of about 11,073 (245)

Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication

Food Hydrocolloids
Yifan Zhang, Elke Scholten
exaly  

Boosting juiciness and flavor perception of meat analogue patties by altering hydration level and particle size of textured vegetable proteins

Food Hydrocolloids
Pariya Behrouzi, Yifan Zhang, Elke Scholten   +2 more
exaly  

Objective instrumental method for blueberry ( spp.) juiciness determination compared to sensory evaluation

Postharvest Biology and Technology
Bart Nicolai, Maarten Latm Hertog, Peter Goos   +2 more
exaly  

Juiciness of plant-based meat analogues is driven by serum release rather than serum composition and viscosity

Food Hydrocolloids
Yifan Zhang, Elke Scholten
exaly  

Objective method for estimating sensory response to juiciness in apples

New Zealand Journal of Crop and Horticultural Science, 1997
exaly