P. Sherman

A Texture Profile of Foodstuffs Based upon Well-defined Rheological Properties

P. Sherman, P. Sherman, 1969 .

Rheological evaluation of the textural properties of foods

P. Sherman, 1988 .

INFLUENCE OF EGG YOLK LIPOPROTEINS ON THE RHEOLOGY AND STABILITY OF O/W EMULSIONS AND MAYONNAISE 1. VISCOELASTICITY OF GROUNDNUT OIL-IN-WATER EMULSIONS AND MAYONNAISE

P. Sherman, V. Kiosseoglou, P. Sherman, 1983 .

Identification of Stimuli Controlling the Sensory Evaluation of Viscosity. I : Non-Oral Methods

P. Sherman, F. Shama, P. Sherman, 1973 .

The interaction of sodium caseinate with monoglyceride and diglyceride at the oil-water interface and its effect on interfacial rheological properties

P. Sherman, P. Sherman, G. Doxastakis, 1986 .