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Bolus rheology of texture‐modified food: Effect of degree of modification

Journal of texture studies, 2021-12, Vol.52 (5-6), p.540-551

Stading, Mats

2021

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Shear and extensional rheology of commercial thickeners used for dysphagia management

Journal of texture studies, 2017-12, Vol.48 (6), p.507-517

2017

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Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Journal of texture studies, 2019-08, Vol.50 (4), p.341-349

2019

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Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity

Journal of food engineering, 2016-03, Vol.173, p.8-14

2016

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Simultaneous X-ray Video-Fluoroscopy and Pulsed Ultrasound Velocimetry Analyses of the Pharyngeal Phase of Swallowing of Boluses with Different Rheological Properties

Dysphagia, 2020-12, Vol.35 (6), p.898-906

2020

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Physical properties of a model set of solid, texture‐modified foods

Journal of texture studies, 2021-12, Vol.52 (5-6), p.578-586

Stading, Mats

2021

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Methodology for in-line rheology by ultrasound Doppler velocity profiling and pressure difference techniques

Chemical engineering science, 2007-08, Vol.62 (16), p.4277-4293

2007

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Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Frontiers in Food Science and Technology (Online), 2023, Vol.2

2023

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Application of in-line ultrasound Doppler-based UVP–PD rheometry method to concentrated model and industrial suspensions

Flow Measurement and Instrumentation, 2008-06, Vol.19 (3), p.171-179

2008

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Extensional viscosity of microfibrillated cellulose suspensions

Carbohydrate polymers, 2014-02, Vol.102 (1), p.409-412

2014

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Remote Sensing of the Nano-Rheological Properties of Soft Materials Using Magnetic Nanoparticles and Magnetic AC Susceptometry

Nanomaterials (Basel, Switzerland), 2023-01, Vol.13 (1), p.67

2023

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Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

Food biophysics, 2008-09, Vol.3 (3), p.287-294

2008

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Monitoring liquid displacement of model and industrial fluids in pipes by in-line ultrasonic rheometry

Journal of food engineering, 2010-08, Vol.99 (3), p.330-337

2010

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Effects of Rheological Factors on Perceived Ease of Swallowing

Applied rheology (Lappersdorf, Germany), 2015-01, Vol.25 (6), p.9-17

2015

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A thermodynamical finite element model of the fibre formation process during extrusion of high-moisture meat analogues

Journal of food engineering, 2024-02, Vol.362, p.111760, Article 111760

2024

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Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Food & nutrition research, 2010-01, Vol.54 (1), p.5134-11

2010

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Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

Carbohydrate polymers, 2018-02, Vol.181 (1), p.63-70

2018

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Percolation and phase behavior in cellulose nanocrystal suspensions from nonlinear rheological analysis

Carbohydrate polymers, 2023-05, Vol.308, p.120622-120622, Article 120622

2023

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A comparative study of UVP and LDA techniques for pulp suspensions in pipe flow

AIChE journal, 2006-02, Vol.52 (2), p.484-495

2006

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Bolus rheology of texture adjusted food—Effect of age

Journal of texture studies, 2023-12, Vol.54 (6), p.824-834

2023

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In-Line Rheometry of Particulate Suspensions by Pulsed Ultrasound Velocimetry Combined with Pressure Difference Method

Applied rheology (Lappersdorf, Germany), 2012-01, Vol.22 (4), p.1-10

2012

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Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends

International journal of food science & technology, 2010-05, Vol.45 (5), p.877-883

2010

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Shear and extensional rheology of aqueous suspensions of cellulose nanofibrils for biopolymer-assisted filament spinning

European polymer journal, 2018-12, Vol.109, p.367-378

2018

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Impact of the Comprehensive Awareness Modification of Mouth, Chewing and Meal (CAMCAM) Program on the Attitude and Behavior Towards Oral Health and Eating Habits as Well as the Condition of Oral Frailty: A Pilot Study

The Journal of nutrition, health & aging, 2023, Vol.27 (5), p.340-347

2023

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A Device that Models Human Swallowing

Dysphagia, 2019-10, Vol.34 (5), p.615-626

2019

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Bolus rheology of texture‐modified food: Effect of degree of modification

Shear and extensional rheology of commercial thickeners used for dysphagia management

Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity

Simultaneous X-ray Video-Fluoroscopy and Pulsed Ultrasound Velocimetry Analyses of the Pharyngeal Phase of Swallowing of Boluses with Different Rheological Properties

Physical properties of a model set of solid, texture‐modified foods

Methodology for in-line rheology by ultrasound Doppler velocity profiling and pressure difference techniques

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

Application of in-line ultrasound Doppler-based UVP–PD rheometry method to concentrated model and industrial suspensions

Extensional viscosity of microfibrillated cellulose suspensions

Remote Sensing of the Nano-Rheological Properties of Soft Materials Using Magnetic Nanoparticles and Magnetic AC Susceptometry

Mechanical and Barrier Properties of Avenin, Kafirin, and Zein Films

Monitoring liquid displacement of model and industrial fluids in pipes by in-line ultrasonic rheometry

Effects of Rheological Factors on Perceived Ease of Swallowing

A thermodynamical finite element model of the fibre formation process during extrusion of high-moisture meat analogues

Objective and quantitative definitions of modified food textures based on sensory and rheological methodology

Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

Percolation and phase behavior in cellulose nanocrystal suspensions from nonlinear rheological analysis

A comparative study of UVP and LDA techniques for pulp suspensions in pipe flow

Bolus rheology of texture adjusted food—Effect of age

In-Line Rheometry of Particulate Suspensions by Pulsed Ultrasound Velocimetry Combined with Pressure Difference Method

Ultrasound Doppler based in-line viscosity and solid fat profile measurement of fat blends

Shear and extensional rheology of aqueous suspensions of cellulose nanofibrils for biopolymer-assisted filament spinning

Impact of the Comprehensive Awareness Modification of Mouth, Chewing and Meal (CAMCAM) Program on the Attitude and Behavior Towards Oral Health and Eating Habits as Well as the Condition of Oral Frailty: A Pilot Study

A Device that Models Human Swallowing

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