F. B. Hu, J. E. Manson and W. C. Willett, “Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review,” Journal of the American College of Nutrition, Vol. 20, No. 1, 2001, pp. 5-19.
 E. A. Prindiville, R. T. Marshall and H. Heymann, “Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream,” Journal of Dairy Science, Vol. 82, No. 7, 1999, pp. 1425-1432. doi:10.3168/jds.S0022-0302(99)75369-5
 M. Ker?ien?, A. Adams, A. Dubra, N. de Kimpe and D. Leskauskait?, “Interactions between Flavour Release and Rheological Properties in Model Custard Desserts: Effect of Starch Concentration and Milk Fat,” Food Chemistry, Vol. 108, 2008, pp. 1183-1191. doi:10.1016/j.foodchem.2007.11.011
 M. Martuscelli, G. Savary, P. Pittia and N. Cayot, “Vapour Partition of Aroma Compounds in Strawberry Flavored Custard Cream and Effect of Fat Content,” Food Chemistry, Vol. 108, No. 4, 2008, pp. 1200-1207. doi:10.1016/j.foodchem.2007.05.083
 J. U. McGregor and C. H. White, “Optimizing Ultrafiltration Parameters for the Development of a Lowfat Cheddar Cheese,” Journal of Dairy Science, Vol. 73, No. 2, 1990, pp. 314-318. doi:10.3168/jds.S0022-0302(90)78675-4
 W. L. Kerr, X. Wang and S. G. Choi, “Physical and Sensory Characteristics of Low-Fat Italian Sausage Prepared with Hydrated Oat,” Journal of Food Quality, Vol. 28, No. 1, 2005, pp. 62-77. doi:10.1111/j.1745-4557.2005.00010.x
 F. R. Reis, M. L. Masson and N. Waszczynskyj, “Influence of a Blanching Pretreatment on Color, Oil Uptake and Water Activity of Potato Sticks, and Its Optimization,” Journal of Food Process Engineering, Vol. 31, No. 6, 2008, pp. 833-852. doi:10.1111/j.1745-4530.2007.00193.x
 G. A. El-Garawany and M. H. Abd el Salam, “Preparation and Rheological Properties of a Dairy Dessert Based on Whey Protein/Potato Starch,” Food Chemistry, Vol. 91, No. 3, 2005, pp. 261-267. doi:10.1016/j.foodchem.2004.01.073
 A.-M. Seuvre, C. Turci and A. Voilley, “Effect of the Temperature on the Release of Aroma Compounds and on the Rheological Behaviour of Model Dairy Custard,” Food Chemistry, Vol. 108, No. 4, 2008, pp. 1176-1182. doi:10.1016/j.foodchem.2007.04.031
 R. A. de Wijk, M. E. J. Terpstra, A .M. Janssen and J. F. Prinz, “Perceived Creaminess of Semi-solid Foods,” Trends in Food Science and Technology, Vol. 17, No. 8, 2006, pp. 412-422. doi:10.1016/j.tifs.2006.02.005
 R. A. de WIJK, J. F. Prinz and A. M. Janssen, “Explaining Perceived Oral Texture of Starch-based Custard Desserts from Standard and Novel Instrumental Tests,” Food Hydrocolloids, Vol. 20, No. 1, 2006, pp. 24-34.
 M. Akhtar, J. Stenzel, B. S. Murray and E. Dickinson, “Factors Affecting the Perception of Creaminess of Oil- in-water Emulsions,” Food Hydrocolloids, Vol. 19, 2005, pp. 521-526. doi:10.1016/j.foodhyd.2004.10.017
 R. H. Jellema, A. M. Janssen, M. E. J. Terpstra, R. A. de Wijk and A. K. Smilde, “Relating the Sensory Sensation ‘Creamy Mouthfeel’ in Custards to Rheological Measurements,” Journal of Chemometrics, Vol. 19, No. 3, 2005, pp. 191-200. doi:10.1002/cem.922
 P. H. L. Nikaedo, F. F. Amaral and A. L. B. Penna, “Technological Characterization of Creamy Chocolate Dairy Desserts Prepared with Whey Protein Concentrate and a Mixture of Carrageenan and Guar Gum,” Brazilian Journal of Pharmaceutical Sciences, Vol. 40, 2004, pp. 397-404.
 F. Depypere, D. Verbeken, J. D. Torres and K. Dewettinck, “Rheological Properties of Dairy Desserts Prepared in an Indirect UHT Pilot Plant,” Journal of Food Engineering, Vol. 91, No. 1, 2009, pp. 140-145. doi:10.1016/j.jfoodeng.2008.08.017
 H. Weenen, R. H. Jellema and R. A. de Wijk, “Sensory Sub-attributes of Creamy Mouthfeel in Commercial May- onnaises, Custard Desserts and Sauces,” Food Quality and Preference, Vol. 16, 2005, pp. 163-170. doi:10.1016/j.foodqual.2004.04.008
 S. Mleko and W. Gustaw, “Rheological Changes due to Substitution of Total Milk Proteins by Whey Proteins in Dairy Desserts,” Journal of Food Science and Technology-Mysore, Vol. 39, 2002, pp. 170-172.
 V. Sudhakar, R. S. Singhal and P. R. Kulkarni, “Starch- Galactomannan Interactions: Functionality and Rheological Aspects,” Food Chemistry, Vol. 55, No. 3, 1996, pp. 259-264. doi:10.1016/0308-8146(95)00127-1
 G. Ravindran and L. Matia-Merino, “Starch-Fenugreek (Trigonella foenum-graecum L.) Polysaccharide Interactions in Pure and Soup Systems,” Food Hydrocolloids, Vol. 23, No. 3, 2009, pp. 1047-1053. doi:10.1016/j.foodhyd.2008.08.010
 M. O. Eleya and S. L. Turgeon, “The Effects of pH on the Rheology of β-Lactoglobulin/κ-Carrageenan Mixed Gels,” Food Hydrocolloids, Vol. 14, No. 3, 2000, pp. 245-251. doi:10.1016/S0268-005X(99)00055-7