… the oleogel stronger and thermally stable. Spreadability tests … Carefully designed oleogels
with improved physicochemical … Moreover, sensory evaluation is a key tool to provide insight …

… After milk acidifies up to pH 4.3, the casein molecules with net positive charge binds to
negatively … Results suggested that pH and sensory evaluation have maximum effect on principal …

… Heat treatment of a juice influences both the colour and odour when evaluating the juice by
sensory analysis… Activation energy is necessary to move a molecule, and as the temperature …

… with the assessment of dairy desserts and ice cream, were recruited. Thirty sensory descriptors
… on ice cream, were used for the sensory evaluation of the samples. The methodology …

… of rheological measurements with sensory evaluation using … with the results from sensory
evaluations, where attributes of … In summary, optimal rheological and sensory results regarding …

… the structural, physicochemical, and rheological properties of soy … In general, owing to their
much larger molecular size and … The results of sensory evaluation also confirmed the quality …

… ensure complete hydration prior to the rheological measurements. Viscoelastic behavior of
… for rheological measurements to reproduce common procedures in the thermal treatment of …

… on the rheological behavior, physicochemical attributes, color … based on the sensorial analysis.
Tseng and Zhao, (2013) … the most natural antioxidant molecules in fruits and vegetables. …

… Viscosity is a physical and chemical property of matter, defined … heat treatment times and
applied shear on secondary structure, molecular weight distribution, solubility, and rheological …

… Physicochemical, thermal and functional characterisation of protein isolates from Kabuli
and desi chickpea (cicer arietinum L.): A comparative study with soy (Glycine max) and pea (…