Oral processing, texture and mouthfeel: From rheology to tribology and beyond
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Fabrication of Artificial Food Bolus for Evaluation of Swallowing.Functional food microstructures for macronutrient release and delivery.Food structure: Its formation and relationships with other properties.A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.Influence of double (w1/o/w2) emulsion composition on lubrication properties.Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut.Microfluidic viscometers for shear rheology of complex fluids and biofluids.Oral processing of emulsion systems from a colloidal perspective.Composite foods: from structure to sensory perception.Lubrication of chocolate during oral processing.Relating rheology and tribology of commercial dairy colloids to sensory perception.Texture and breakdown in the mouth: An industrial research approach.Fortified beeswax oleogels: effect of β-carotene on the gel structure and oxidative stability.Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.Wall Slip of Soft-Jammed Systems: A Generic Simple Shear Process.Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines.Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food.Oral medication delivery in impaired swallowing: thickening liquid medications for safe swallowing alters dissolution characteristics.An alternative theory to explain the effects of coalescing oil drops on mouthfeel.Structural modifications of the salivary conditioning film upon exposure to sodium bicarbonate: implications for oral lubrication and mouthfeel.Oral tribology: update on the relevance to study astringency in winesIce Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage StabilityIdentification of the Chemical Composition of Meat Products Based on their Rheological Properties
P2860
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P2860
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
description
wetenschappelijk artikel
@nl
наукова стаття, опублікована в серпні 2013
@uk
name
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@en
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@nl
type
label
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@en
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@nl
prefLabel
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@en
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@nl
P2093
P1476
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
@en
P2093
Jason R. Stokes
Michael W. Boehm
Stefan K. Baier
P304
P356
10.1016/J.COCIS.2013.04.010
P577
2013-08-01T00:00:00Z