4.7 Article

Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Block protocol for conventional profiling to sensory characterize plant protein isolates

Audrey Cosson et al.

FOOD QUALITY AND PREFERENCE (2020)

Article Agriculture, Multidisciplinary

Characterization of Key Aroma Compounds in Raw and Roasted Peas (Pisum sativum L.) by Application of Instrumental and Sensory Techniques

Shuang Bi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Article Chemistry, Applied

Identification of aroma compounds in pea protein UHT beverages

Mariana Trikusuma et al.

FOOD CHEMISTRY (2020)

Article Engineering, Chemical

Using ultrasound for improving hydration and debittering of Andean lupin grains

Alberto C. Miano et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

Article Food Science & Technology

Capturing key sensory moments during biscuit consumption: Using TDS to evaluate several concurrent sensory modalities

Benedicte Le Calve et al.

JOURNAL OF SENSORY STUDIES (2019)

Review Food Science & Technology

Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods

J. Chapman et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Food Science & Technology

Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China

Hansong Yu et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Food Science & Technology

Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours

Courtney Wayne Simons et al.

FOOD SCIENCE & NUTRITION (2018)

Article Food Science & Technology

Modulation of the emulsifying properties of pea globulin soluble aggregates by dynamic high-pressure fluidization

Bonastre Oliete et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Biochemical Research Methods

GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines

Delvana Mutarutwa et al.

JOURNAL OF MASS SPECTROMETRY (2018)

Article Agriculture, Multidisciplinary

Bitter taste masking of enzyme-treated soy protein in water and bread

Anne S. Bertelsen et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)

Article Food Science & Technology

Assessment of interaction of vanillin with barley, pea and whey proteins: Binding properties and sensory characteristics

Marika Houde et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

Design of experiments and regression modelling in food flavour and sensory analysis: A review

Peigen Yu et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Food Science & Technology

Inactivation of lipoxygenase in soybean by radio frequency treatment

Yiming Jiang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Review Food Science & Technology

Factors affecting the ortho- and retronasal perception of flavors: A review

Erin M. Goldberg et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)

Article Food Science & Technology

Instrumental and sensory properties of pea protein-fortified extruded rice snacks

Claudia Philipp et al.

FOOD RESEARCH INTERNATIONAL (2017)

Article Agriculture, Multidisciplinary

Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates

Bo-Ye Liu et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Food Science & Technology

Functional properties of fermented milk produced with plant proteins

Zeynep Akin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Chemistry, Applied

Flavor Aspects of Pulse Ingredients

Wibke S. U. Roland et al.

CEREAL CHEMISTRY (2017)

Article Food Science & Technology

Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids

Jianan Zhang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Applied

Effects of heat treatment on the emulsifying properties of pea proteins

Weiwei Peng et al.

FOOD HYDROCOLLOIDS (2016)

Article Agriculture, Multidisciplinary

Heat-Induced Soluble Protein Aggregates from Mixed Pea Globulins and β-Lactoglobulin

Mohamed-Lazhar Chihi et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

Article Food Science & Technology

Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens

P. Meinlschmidt et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Chemistry, Applied

Lipoxygenase activity in different species of sweet lupin (Lupinus L.) seeds and flakes

Michael Stephany et al.

FOOD CHEMISTRY (2015)

Article Food Science & Technology

Dry fractionation for sustainable production of functional legume protein concentrates

M. A. I. Schutyser et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2015)

Review Food Science & Technology

Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and Guideline

Acacio A. F. Zielinski et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Food Science & Technology

Cheddar cheese taste can be reconstructed in solution using basic tastes

Jun Niimi et al.

INTERNATIONAL DAIRY JOURNAL (2014)

Article Agriculture, Dairy & Animal Science

The role of sodium in the salty taste of permeate

K. M. Frankowski et al.

JOURNAL OF DAIRY SCIENCE (2014)

Article Food Science & Technology

Characterisation of odour active compounds along extraction process from pea flour to pea protein extract

Chloe Murat et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Effect of Enzymatic Protein Deamidation on Protein Solubility and Flavor Binding Properties of Soymilk

Inthawoot Suppavorasatit et al.

JOURNAL OF FOOD SCIENCE (2013)

Article Food Science & Technology

ALTERNATIVE MECHANISMS OF ASTRINGENCY - WHAT IS THE ROLE OF SALIVA?

H. L. Gibbins et al.

JOURNAL OF TEXTURE STUDIES (2013)

Review Food Science & Technology

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

Srinivasan Damodaran et al.

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4 (2013)

Review Agronomy

Innovations in agronomy for food legumes. A review

Kadambot H. M. Siddique et al.

AGRONOMY FOR SUSTAINABLE DEVELOPMENT (2012)

Article Chemistry, Organic

Protein/Polyphenol Interactions: Past and Present Contributions. Mechanisms of Astringency Perception

Victor de Freitas et al.

CURRENT ORGANIC CHEMISTRY (2012)

Article Biotechnology & Applied Microbiology

Improvement of the Aroma of Pea (Pisum sativum) Protein Extracts by Lactic Acid Fermentation

Sabrina Schindler et al.

FOOD BIOTECHNOLOGY (2012)

Article Chemistry, Applied

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

K. N. Ryan et al.

FOOD HYDROCOLLOIDS (2012)

Article Food Science & Technology

Effect of legume flours on baking characteristics of gluten-free bread

B. Minarro et al.

JOURNAL OF CEREAL SCIENCE (2012)

Article Food Science & Technology

How Texture Influences Aroma and Taste Perception Over Time in Candies

Anne Saint-Eve et al.

CHEMOSENSORY PERCEPTION (2011)

Article Food Science & Technology

Environmental impact of four meals with different protein sources: Case studies in Spain and Sweden

Jennifer Davis et al.

FOOD RESEARCH INTERNATIONAL (2010)

Article Food Science & Technology

Study of taste-active compounds in the water-soluble extract of mature Cheddar cheese

Lene T. Andersen et al.

INTERNATIONAL DAIRY JOURNAL (2010)

Article Agriculture, Multidisciplinary

Amino Acid Composition and Antioxidant Properties of Pea Seed (Pisum sativum L.) Enzymatic Protein Hydrolysate Fractions

Trisha L. Pownall et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Food Science & Technology

SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN

M. E. Whitson et al.

JOURNAL OF SENSORY STUDIES (2010)

Article Chemistry, Physical

Colloidal aspects of texture perception

Ton van Vliet et al.

ADVANCES IN COLLOID AND INTERFACE SCIENCE (2009)

Article Food Science & Technology

Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture

Kerstin Burseg et al.

CHEMOSENSORY PERCEPTION (2009)

Article Food Science & Technology

Interfacial and Emulsifying Characteristics of Acid-treated Pea Protein

Adem Gharsallaoui et al.

FOOD BIOPHYSICS (2009)

Article Food Science & Technology

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time-intensity

N. Pineau et al.

FOOD QUALITY AND PREFERENCE (2009)

Article Biochemistry & Molecular Biology

Bitter peptides activate hTAS2Rs, the human bitter receptors

Kenji Maehashi et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2008)

Article Agriculture, Multidisciplinary

Sensomics mapping and identification of the key bitter metabolites in Gouda cheese

Simone Toelstede et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Multidisciplinary

Quantitative reconstruction of the nonvolatile sensometabolome of a red wine

Jan Carlos Hufnagel et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Agriculture, Dairy & Animal Science

Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in manchego cheese

J. A. Gomez-Ruiz et al.

JOURNAL OF DAIRY SCIENCE (2007)

Article Food Science & Technology

Bioactive peptides: Production and functionality

Hannu Korhonen et al.

INTERNATIONAL DAIRY JOURNAL (2006)

Article Agriculture, Multidisciplinary

Bitterness of saponins and their content in dry peas

Lynn Heng et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)

Article Food Science & Technology

Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods

Lacey Bott et al.

JOURNAL OF SENSORY STUDIES (2006)

Article Agriculture, Dairy & Animal Science

Influence of proteins on the perception of flavored stirred yogurts

A Saint-Eve et al.

JOURNAL OF DAIRY SCIENCE (2006)

Article Chemistry, Applied

Stability of pea DDMP saponin and the mechanism of its decomposition

L. Heng et al.

FOOD CHEMISTRY (2006)

Article Behavioral Sciences

Identification of air phase retronasal and orthonasal odorant pairs

BC Sun et al.

CHEMICAL SENSES (2005)

Article Food Science & Technology

Correlating instrumental measurements of texture and flavour release with human perception

DJ Cook et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)

Article Food Science & Technology

Bitterness enhancement induced by cut grass odorant (cis-3-hexen-l-ol) in a model olive oil

G Caporale et al.

FOOD QUALITY AND PREFERENCE (2004)

Article Food Science & Technology

Sensory characteristics of chemical compounds potentially associated with beany aroma in foods

S Vara-Ubol et al.

JOURNAL OF SENSORY STUDIES (2004)

Article Neurosciences

Bitter taste receptors for saccharin and acesulfame K

C Kuhn et al.

JOURNAL OF NEUROSCIENCE (2004)

Article Food Science & Technology

Relevance of omission tests to determine flavour-active compounds in food:: application to cheese taste

E Engel et al.

FOOD QUALITY AND PREFERENCE (2002)

Article Biophysics

Acid beverage floc: protein-saponin interactions and an unstable emulsion model

PAJ Morton et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2001)