Keywords: دهان; Bulking agents; Sugar replacement; Fat-based suspensions; Mouthfeel; Adherence; Grittiness;
مقالات ISI دهان (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: دهان; Mouthfeel; Wine; Saliva; Rheology; Tribology;
Keywords: دهان; Descriptive analysis; Temporal dominance sensation; Wine; Factorial design; Mouthfeel;
Keywords: دهان; Yoghurt; Rheology; Tribology; Mouthfeel; Texture; Whey protein;
Keywords: دهان; Mouthfeel; Flavour; Sweetness; Xanthan; Dextran; Thin film rheology; APCI-MS;
Keywords: دهان; Plant cell wall; Particle size; Viscosity; Grainy; Mouthfeel; Sensory analysis
Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)
Keywords: دهان; Carbonation; Sparkling wine; Sensory; TCATA; Mouthfeel;
Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation
Keywords: دهان; Sensory analysis; Drinking water; Post-treatment RO permeate; Remineralisation; Taste perception; Mineral composition; AF; afterfeel; AT; aftertaste; HCPC; hierarchical clustering on principal components; MF; mouthfeel; PCA; principal components analysis;
The application of tribology in assessing texture perception of oral liquid medicines
Keywords: دهان; Tribology; Texture; Mouthfeel; Medicine;
Structure–function relationships in food emulsions: Improving food quality and sensory perception
Keywords: دهان; Emulsion; Droplet characteristics; Appearance; Viscosity; Stability; Flavor; Texture; Mouthfeel; Sensory properties; Reduced fat
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
Keywords: دهان; Oral processing; Texture; Mouthfeel; Tribology; Lubrication; Rheology; Thin film; Gap dependent; Saliva; Fat; Oil; Emulsions; Hydrocolloid; Polysaccharide; Microstructure; Health; Obesity;
Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foods
Keywords: دهان; Fat reduction; Fat spatial distribution; Creaminess enhancement; Mouthfeel; Layered gels
Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry
Keywords: دهان; Emulsion; Mastication; Mouthfeel; Squeezing flow rheometry; Viscometry; Oral simulation;
Impact of proprioception and tactile sensations in the mouth on the perceived thickness of semi-solid foods
Keywords: دهان; Mouthfeel; Thickness; Texture perception; Lidocaine; Anesthesia; Custard; Proprioception; Tactile senses; Mechanosensor
Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
Keywords: دهان; Food emulsions; Sensory perception; Mouthfeel; Texture; Creaminess; Thickness; Stickiness; Polysaccharide; Thickener; Gum arabic; Tribology; Fat reduction; Fat perception
The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?
Keywords: دهان; Saliva; Beverage; Sensory; Mouthfeel; Rheology; Viscoelastic; Viscosity
Matrix properties affect the sensory perception of emulsion-filled gels
Keywords: دهان; Protein gels; Polymer gels; Carrageenan; Gelatin; WPI; Emulsion; Mouthfeel; Texture
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
Keywords: دهان; Wine; Proteins; Polysaccharides; Volatile compounds; Glycerol; Ethanol; Aroma; Flavour; Mouthfeel; Texture; Bitterness; Hotness; Sensory analysis
Effect of ethanol, dry extract and glycerol on the viscosity of wine
Keywords: دهان; Wine; Viscosity; Body; Mouthfeel; Ethanol; Glycerol
Mouthfeel and flavour of fermented whey with added hydrocolloids
Keywords: دهان; Fermented whey; Hydrocolloids; Mouthfeel; Flavour
Oil droplet release from emulsion-filled gels in relation to sensory perception
Keywords: دهان; Protein gels; Polymer gels; Carrageenan; Gelatin; WPI; Emulsion; Mouthfeel; Oil droplet release
Inulins improve sensoric and textural properties of low-fat yoghurts
Keywords: دهان; Inulin; Yoghurt; Mouthfeel; Creaminess; Airiness
Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces
Keywords: دهان; Creamy; Mouthfeel; PLS; Texture; Taste/flavour;