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Louise Hewson

Showing results (1-10 of 14) with videos related to

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Food & Function|January 25, 2018
A comparison of the sensory and rheological properties of different cellulosic fibres for foodDeepa Agarwal, Louise Hewson, Tim J Foster
Food & Function|April 14, 2015
Programmed emulsions for sodium reduction in emulsion based foodsNatalie Chiu, Louise Hewson, Ian Fisk, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rulesKatherine E Hurst, Louise Hewson, Ian D Fisk
Food Science & Nutrition|July 28, 2017
Consumer-orientated development of hybrid beef burger and sausage analoguesMichelle Neville, Amparo Tarrega, Louise Hewson, et al.
Journal of Agricultural and Food Chemistry|May 12, 2010
Effect of fat content on flavor delivery during consumption: an in vivo modelRob Linforth, Magalie Cabannes, Louise Hewson, et al.
Appetite|April 12, 2017
Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intakeWenting Yin, Louise Hewson, Robert Linforth, et al.
Food Hydrocolloids|August 5, 2017
Optimisation of octinyl succinic anhydride starch stablised w<sub>1</sub>/o/w<sub>2</sub> emulsions for oral destablisation of encapsulated salt and enhanced saltinessNatalie Chiu, Amparo Tarrega, Christopher Parmenter, et al.
Critical Reviews in Food Science and Nutrition|May 17, 2021
Mechanisms of umami taste perception: From molecular level to brain imagingBen Wu, Sally Eldeghaidy, Charfedinne Ayed, et al.
Food & Function|April 27, 2021
The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storageDeepa Agarwal, Lim Mui, Emma Aldridge, et al.
Food Chemistry|May 25, 2021
Physicochemical design rules for the formulation of novel salt particles with optimised saltinessKatherine E Hurst, Charfedinne Ayed, Ivan N Derbenev, et al.
Pageof 2

Showing results (1-10 of 14) with videos related to

Sort By:
Pageof 2
Food & Function|January 25, 2018
A comparison of the sensory and rheological properties of different cellulosic fibres for foodDeepa Agarwal, Louise Hewson, Tim J Foster
Food & Function|April 14, 2015
Programmed emulsions for sodium reduction in emulsion based foodsNatalie Chiu, Louise Hewson, Ian Fisk, et al.
Food Research International (Ottawa, Ont.)|April 11, 2022
Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rulesKatherine E Hurst, Louise Hewson, Ian D Fisk
Food Science & Nutrition|July 28, 2017
Consumer-orientated development of hybrid beef burger and sausage analoguesMichelle Neville, Amparo Tarrega, Louise Hewson, et al.
Journal of Agricultural and Food Chemistry|May 12, 2010
Effect of fat content on flavor delivery during consumption: an in vivo modelRob Linforth, Magalie Cabannes, Louise Hewson, et al.
Appetite|April 12, 2017
Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intakeWenting Yin, Louise Hewson, Robert Linforth, et al.
Food Hydrocolloids|August 5, 2017
Optimisation of octinyl succinic anhydride starch stablised w<sub>1</sub>/o/w<sub>2</sub> emulsions for oral destablisation of encapsulated salt and enhanced saltinessNatalie Chiu, Amparo Tarrega, Christopher Parmenter, et al.
Critical Reviews in Food Science and Nutrition|May 17, 2021
Mechanisms of umami taste perception: From molecular level to brain imagingBen Wu, Sally Eldeghaidy, Charfedinne Ayed, et al.
Food & Function|April 27, 2021
The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storageDeepa Agarwal, Lim Mui, Emma Aldridge, et al.
Food Chemistry|May 25, 2021
Physicochemical design rules for the formulation of novel salt particles with optimised saltinessKatherine E Hurst, Charfedinne Ayed, Ivan N Derbenev, et al.
Pageof 2