![Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents - Journal of Dairy Science Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents - Journal of Dairy Science](https://els-jbs-prod-cdn.jbs.elsevierhealth.com/cms/attachment/001d18ff-06be-48e8-a43c-338834360ee2/gr1_lrg.jpg)
Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents - Journal of Dairy Science
![Foods | Free Full-Text | The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise Foods | Free Full-Text | The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise](https://www.mdpi.com/foods/foods-07-00009/article_deploy/html/images/foods-07-00009-g001.png)
Foods | Free Full-Text | The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise
![Relating sensory and chemical properties of sour cream to consumer acceptance - Journal of Dairy Science Relating sensory and chemical properties of sour cream to consumer acceptance - Journal of Dairy Science](https://els-jbs-prod-cdn.jbs.elsevierhealth.com/cms/attachment/2062180093/2063722995/gr1.jpg)
Relating sensory and chemical properties of sour cream to consumer acceptance - Journal of Dairy Science
![Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping - ScienceDirect Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0268005X19320624-fx1.jpg)
Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping - ScienceDirect
![Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs11947-021-02679-y/MediaObjects/11947_2021_2679_Fig3_HTML.png)
Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink
![Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs11947-021-02679-y/MediaObjects/11947_2021_2679_Fig6_HTML.png)
Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink
![Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability - ScienceDirect Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0963996921006621-ga1.jpg)
Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability - ScienceDirect
![Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations - ScienceDirect Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0268005X15002404-fx1.jpg)
Texture design based on chemical-physics knowledge of dairy neutral desserts: Instrumental and sensory characterizations - ScienceDirect
![Javier Insa-Cabrera José Hernández-Orallo Dep. de Sistemes Informàtics i Computació, Universitat Politècnica de València - ppt download Javier Insa-Cabrera José Hernández-Orallo Dep. de Sistemes Informàtics i Computació, Universitat Politècnica de València - ppt download](https://images.slideplayer.com/25/8040588/slides/slide_2.jpg)
Javier Insa-Cabrera José Hernández-Orallo Dep. de Sistemes Informàtics i Computació, Universitat Politècnica de València - ppt download
![Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs11947-021-02679-y/MediaObjects/11947_2021_2679_Fig1_HTML.png)
Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink
![Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups - ScienceDirect Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups - ScienceDirect](https://ars.els-cdn.com/content/image/1-s2.0-S0268005X21005877-ga1.jpg)
Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups - ScienceDirect
![Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink Tailoring the Properties of Pea-Enriched Soft Cakes Using a Multiobjective Model Based on Sensory-Relevant Instrumental Characterization | SpringerLink](https://media.springernature.com/lw685/springer-static/image/art%3A10.1007%2Fs11947-021-02679-y/MediaObjects/11947_2021_2679_Fig2_HTML.jpg)