Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels (English)
- New search for: Gwartney, E. A.
- New search for: Larick, D. K.
- New search for: Foegeding, E. A.
- New search for: Gwartney, E. A.
- New search for: Larick, D. K.
- New search for: Foegeding, E. A.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 9
;
S333-S339
;
2004
-
ISSN:
- Article (Journal) / Print
-
Title:Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels
-
Contributors:
-
Published in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 9 ; S333-S339
-
Publisher:
- New search for: INSTITUTE OF FOOD TECHNOLOGISTS
-
Publication date:2004-01-01
-
Size:S333-S339
-
ISSN:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 664
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 69, Issue 9
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- C677
-
Biocatalysis and Biotransformation Producing gamma-DecalactoneNeto, R. S. / Pastore, G. M. / Macedo, G. A. et al. | 2004
- C677
-
Biocatalysis and Biotransformation Producing γ‐DecalactoneNeto, R.S. / Pastore, G.M. / Macedo, G.A. et al. | 2004
- C681
-
Mercury and Fatty Acids in Canned Tuna, Salmon, and MackerelShim, S.M. / Dorworth, L.E. / Lasrado, J.A. / Santerre, C.R. et al. | 2004
- C685
-
Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile StageKim, D.‐O. / Padilla‐Zakour, O.I. / Griffiths, P.D. et al. | 2004
- C690
-
Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection AnalysisOliveira, S.M. / Lopes, T.I.M.S. / Rangel, A.O.S.S. et al. | 2004
- C696
-
The Effect of Electric Field on Important Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic HeatingCastro, I. / Macedo, B. / Teixeira, J.A. / Vicente, A.A. et al. | 2004
- C702
-
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh SpinachPandrangi, S. / LaBorde, L.F. et al. | 2004
- C708
-
Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat LevelsJeong, J.Y. / Lee, E.S. / Paik, H.‐D. / Choi, J.H. / Kim, C.J. et al. | 2004
- C713
-
Mutagenicity and Acute Toxicity Evaluation of 2‐DodecylcyclobutanoneGadgil, P. / Smith, J.S. et al. | 2004
- C717
-
Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat ExtractsTang, J. / Faustman, C. / Hoagland, T.A. et al. | 2004
- C721
-
Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere PackagingSeyfert, M. / Mancini, R.A. / Hunt, M.C. et al. | 2004
- C726
-
Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet OxygenHuang, R. / Choe, E. / Min, D.B. et al. | 2004
- C733
-
Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of SoymilkHuang, R. / Choe, E. / Min, D.B. et al. | 2004
- C739
-
Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal FeedKim, S.‐H. / Huang, T.‐S. / Seymour, T.A. / Wei, C.‐I. / Kempf, S.C. / Bridgman, C.R. / Clemens, R.A. / An, H. et al. | 2004
- E433
-
Temperature Profiles within a Double‐pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food ProcessingUzzan, M. / Leinen, K.M. / Labuza, T.P. et al. | 2004
- E441
-
Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous MatricesHsu, C.H. / Chu, Y.F. / Argin‐Soysal, S. / Hahm, T.S. / Lo, Y.M. et al. | 2004
- E449
-
Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and PlasticizerMehyar, G.F. / Han, J.H. et al. | 2004
- E455
-
Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum‐Steam‐Vacuum TechnologyHuang, L. et al. | 2004
- E465
-
Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil MixturesCarbonell, S. / Hey, M.J. / Mitchell, J.R. / Roberts, C.J. / Hipkiss, J. / Vercauteren, J. et al. | 2004
- E471
-
Application of Image Analysis for Classification of Ripening BananasMendoza, F. / Aguilera, J.M. et al. | 2004
- E478
-
Influence of Chemical Composition on the Isothermal Cocoa Butter CrystallizationFoubert, I. / Vanrolleghem, P.A. / Thas, O. / Dewettinck, K. et al. | 2004
- E488
-
Modeling Flow and Heat Transfer During Freezing of Foods in Forced AirstreamsSarkar, A. / Singh, R.P. et al. | 2004
- E497
-
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation MeasurementsAhmad, M.U. / Tashiro, Y. / Matsukawa, S. / Ogawa, H. et al. | 2004
- E502
-
Use of Active Packaging for Increasing Ascorbic Acid Retention in Food BeveragesBaiano, A. / Marchitelli, V. / Tamagnone, P. / Nobile, M.A. Del et al. | 2004
- E509
-
Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) TuberFu, Y.‐C. / Chen, S. / Lai, Y.‐J. et al. | 2004
- M251
-
Wine is Bactericidal to Foodborne PathogensMøretrø, T. / Daeschel, M.A. et al. | 2004
- M258
-
Characterization of Phaffia rhodozyma 3A 4–8 Generated by Low‐dose γ‐irradiationLee, S.H. / Sun, N.K. / Jang, J.W. / An, G.H. / Won, M. / Song, K.B. et al. | 2004
- M258
-
Characterization of Phaffia rhodozyma 3A 4-8 Generated by Low-dose gamma-irradiationLee, S. H. / Sun, N. K. / Jang, J. W. / An, G. H. / Won, M. / Song, K. B. et al. | 2004
- M262
-
Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze‐dried Four‐culture MethodOh, S.‐W. / Shin, J.‐H. / Rhee, M.‐S. / Costello, M. / Kang, D.‐H. et al. | 2004
- M267
-
Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced CantaloupePalekar, M.P. / Cabrera‐Diaz, E. / Kalbasi‐Ashtari, A. / Maxim, J.E. / Miller, R.K. / Cisneros‐Zevallos, L. / Castillo, A. et al. | 2004
- M274
-
Shelf‐Life Extension of Fresh Ginger (Zingiberofficinale) by Gamma IrradiationMishra, B.B. / Gautam, S. / Sharma, A. et al. | 2004
- R181
-
Symposium 2 Part 2: Food Production for a Growing World PopulationBergström, L.F. et al. | 2004
- R181
-
IUFoST Symposium 2 Part 2: Food Production for a Growing World Population: The Impact of Food Production on Soils and Groundwater ResourcesBergstrom, L. F. et al. | 2004
- R185
-
Analytical Techniques for Nucleation Studies in Lipids: Advantages and DisadvantagesCerdeira, M. / Candal, R.J. / Herrera, M.L. et al. | 2004
- S333
-
Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion GelsGwartney, E.A. / Larick, D.K. / Foegeding, E.A. et al. | 2004
- S340
-
How Diet and Health Labels Influence Taste and SatiationWansink, B. / van Ittersum, K. / Painter, J.E. et al. | 2004
- S347
-
Chlorophyll‐bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium NutritionBohn, T. / Walczyk, T. / Leisibach, S. / Hurrell, R.F. et al. | 2004
- S351
-
Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk ProductsSkrede, G. / Larsen, V. Bryhn / Aaby, K. / Jørgensen, A. Skivik / Birkeland, S.‐E. et al. | 2004
- S357
-
Apple Phenolics Protect in Vitro Oxidative Stress‐induced Neuronal Cell DeathHeo, H. J. / Kim, D.O. / Choi, S.J. / Shin, D.H. / Lee, C.Y. et al. | 2004
- S361
-
Development of a Prototype High‐energy, Nutrient‐dense Food Product for Emergency ReliefBrisske, L.K. / Lee, S.‐Y. / Klein, B.P. / Cadwallader, K.R. et al. | 2004
- S368
-
Assessment of Relationships between Sensory and Instrumental Quality of Controlled‐atmosphere‐stored ‘Fuji’ Apples by Multivariate AnalysisEcheverría, G. / Lara, I. / Fuentes, T. / López, M.L. / Graell, J. / Puy, J. et al. | 2004
- S376
-
Impact of Label Information on Consumer Assessment of Soy‐enhanced Tomato JuiceGoerlitz, C.D. / Delwiche, J.F. et al. | 2004
- S380
-
Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy SauceFidler, M.C. / Krzystek, A. / Walczyk, T. / Hurrell, R.F. et al. | 2004
- S384
-
Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch ProgramFan, X. / Niemira, B.A. / Rajkowski, K.T. / Phillips, J. / Sommers, C.H. et al. | 2004
- S388
-
Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)Kidmose, U. / Hansen, S. L. / Christensen, L. P. / Edelenbos, M. / Larsen, E. / Nørbæk, R. et al. | 2004
- S395
-
Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin‐rich Fruits: Cherry, Plum, and RaspberryKim, D.‐O. / Padilla‐Zakour, O.I. et al. | 2004
- S401
-
Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival AnalysisGámbaro, A. / Fiszman, S. / Giménez, A. / Varela, P. / Salvador, A. et al. | 2004
- S406
-
Preference Mapping of Commercial Chocolate MilksThompson, J.L. / Drake, M.A. / Lopetcharat, K. / Yates, M.D. et al. | 2004
- S414
-
Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled StorageOkada, T. / Ushio, H. / Ohshima, T. et al. | 2004
-
E Food Engineering and Physical Properties - Use of Active Packaging for Increasing Ascorbic Acid Retention in Food BeveragesBaiano, A. et al. | 2004
-
E Food Engineering and Physical Properties - Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) TuberFu, Y.-C. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - How Diet and Health Labels Influence Taste and SatiationWansink, B. et al. | 2004
-
C Food Chemistry and Toxicology - Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh SpinachPandrangi, S. et al. | 2004
-
C Food Chemistry and Toxicology - Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet OxygenHuang, R. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion GelsGwartney, E.A. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato JuiceGoerlitz, C.D. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy SauceFidler, M.C. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)Kidmose, U. et al. | 2004
-
E Food Engineering and Physical Properties - Modeling Flow and Heat Transfer During Freezing of Foods in Forced AirstreamsSarkar, A. et al. | 2004
-
Page Charge Notice| 2004
-
S Sensory and Nutritive Qualities of Food - Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored 'Fuji' Apples by Multivariate AnalysisEcheverría, G. et al. | 2004
-
E Food Engineering and Physical Properties - Temperature Profiles within a Double-pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food ProcessingUzzan, M. et al. | 2004
-
C Food Chemistry and Toxicology - Biocatalysis and Biotransformation Producing g-DecalactoneNeto, R.S. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf-life Estimation by Survival AnalysisGámbaro, A. et al. | 2004
-
C Food Chemistry and Toxicology - Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of SoymilkHuang, R. et al. | 2004
-
C Food Chemistry and Toxicology - Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal FeedKim, S.-H. et al. | 2004
-
E Food Engineering and Physical Properties - Physical and Mechanical Properties of High-amylose Rice and Pea Starch Films as Affected by Relative Humidity and PlasticizerMehyar, G.F. et al. | 2004
-
Industrial Application Briefs| 2004
-
R Concise Reviews-Hypotheses in Food Science - Analytical Techniques for Nucleation Studies in Lipids: Advantages and DisadvantagesCerdeira, M. et al. | 2004
-
C Food Chemistry and Toxicology - Mercury and Fatty Acids in Canned Tuna, Salmon, and MackerelShim, S.M. et al. | 2004
-
M Food Microbiology and Safety - Characterization of Phaffia rhodozyma 3A 4-8 Generated by Low-dose g-irradiationLee, S.H. et al. | 2004
-
Author Index| 2004
-
E Food Engineering and Physical Properties - Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum-Steam-Vacuum TechnologyHuang, L. et al. | 2004
-
E Food Engineering and Physical Properties - Influence of Chemical Composition on the Isothermal Cocoa Butter CrystallizationFoubert, I. et al. | 2004
-
M Food Microbiology and Safety - Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced CantaloupePalekar, M.P. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 2 Part 2: Food Production for a Growing World Population: The Impact of Food Production on Soils and Groundwater ResourcesBergström, L.F. et al. | 2004
-
C Food Chemistry and Toxicology - Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat LevelsJeong, J.Y. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and RaspberryKim, D.-O. et al. | 2004
-
C Food Chemistry and Toxicology - Mutagenicity and Acute Toxicity Evaluation of 2-DodecylcyclobutanoneGadgil, P. et al. | 2004
-
JFS Masthead| 2004
-
C Food Chemistry and Toxicology - Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile StageKim, D.-O. et al. | 2004
-
C Food Chemistry and Toxicology - Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection AnalysisOliveira, S.M. et al. | 2004
-
E Food Engineering and Physical Properties - Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous MatricesHsu, C.H. et al. | 2004
-
E Food Engineering and Physical Properties - Application of Image Analysis for Classification of Ripening BananasMendoza, F. et al. | 2004
-
Subject Index| 2004
-
M Food Microbiology and Safety - Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze-dried Four-culture MethodOh, S.-W. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk ProductsSkrede, G. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Preference Mapping of Commercial Chocolate MilksThompson, J.L. et al. | 2004
-
C Food Chemistry and Toxicology - Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere PackagingSeyfert, M. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled StorageOkada, T. et al. | 2004
-
M Food Microbiology and Safety - Wine is Bactericidal to Foodborne PathogensMøretrø, T. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch ProgramFan, X. et al. | 2004
-
C Food Chemistry and Toxicology - Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat ExtractsTang, J. et al. | 2004
-
M Food Microbiology and Safety - Shelf-Life Extension of Fresh Ginger (Zingiber officinale) by Gamma IrradiationMishra, B.B. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Apple Phenolics Protect in Vitro Oxidative Stress-induced Neuronal Cell DeathHeo, H.J. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Development of a Prototype High-energy, Nutrient-dense Food Product for Emergency ReliefBrisske, L.K. et al. | 2004
-
C Food Chemistry and Toxicology - The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic HeatingCastro, I. et al. | 2004
-
E Food Engineering and Physical Properties - Capillary Flow and Rheology Measurements on Chocolate Crumb-Sunflower Oil MixturesCarbonell, S. et al. | 2004
-
E Food Engineering and Physical Properties - Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation MeasurementsAhmad, M.U. et al. | 2004
-
Letters to the Editor| 2004
-
S Sensory and Nutritive Qualities of Food - Chlorophyll-bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium NutritionBohn, T. et al. | 2004