Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor.
about
A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts.Lubrication of chocolate during oral processing.Impact of oral processing on texture attributes and taste perception.Finite size effects of ionic species sensitively determine load bearing capacities of lubricated systems under combined influence of electrokinetics and surface compliance.
P2860
Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor.
description
article científic
@ca
article scientifique
@fr
articol științific
@ro
articolo scientifico
@it
artigo científico
@gl
artigo científico
@pt
artigo científico
@pt-br
artikel ilmiah
@id
artikull shkencor
@sq
artículo científico
@es
name
Soft materials deformation, fl ...... thfeel, stability, and flavor.
@en
type
label
Soft materials deformation, fl ...... thfeel, stability, and flavor.
@en
prefLabel
Soft materials deformation, fl ...... thfeel, stability, and flavor.
@en
P1476
Soft materials deformation, fl ...... uthfeel, stability, and flavor
@en
P2093
Nichola Selway
P304
P356
10.1146/ANNUREV-FOOD-030212-182657
P577
2014-01-02T00:00:00Z