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Rheology and tribology: Two distinctive regimes of food texture sensation

Trends in food science & technology, 2012-05, Vol.25 (1), p.4-12

2012

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Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Current opinion in colloid & interface science, 2013-08, Vol.18 (4), p.349-359

2013

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Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts

Soft matter, 2017, Vol.13 (8), p.1702-1715

2017

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"Liquid, gel and soft glass" phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinity

Soft matter, 2018, Vol.14 (10), p.1953-1963

2018

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Tribology and its growing use toward the study of food oral processing and sensory perception

Journal of texture studies, 2020-02, Vol.51 (1), p.7-22

2020

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Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensions

Journal of colloid and interface science, 2019-11, Vol.555, p.702-713

2019

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Oral tribology: bridging the gap between physical measurements and sensory experience

Current opinion in food science, 2016-06, Vol.9, p.34-41

2016

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Particle interactions in kaolinite suspensions and corresponding aggregate structures

Journal of colloid and interface science, 2011-07, Vol.359 (1), p.95-103

2011

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Improving tribological properties of oil-based lubricants using hybrid colloidal additives

Tribology international, 2020-04, Vol.144, p.106130, Article 106130

2020

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Multi-layer mucilage of Plantago ovata seeds: Rheological differences arise from variations in arabinoxylan side chains

Carbohydrate polymers, 2017-06, Vol.165, p.132-141

2017

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Viscosity of soft spherical micro-hydrogel suspensions

Journal of colloid and interface science, 2015-03, Vol.442, p.75-81

2015

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Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods

Soft matter, 2019-02, Vol.15 (8), p.1716-1720

2019

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Cellulose-pectin composite hydrogels: Intermolecular interactions and material properties depend on order of assembly

Carbohydrate polymers, 2017-04, Vol.162, p.71-81

2017

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Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Current opinion in food science, 2015-06, Vol.3, p.110-117

2015

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Poroelastic mechanical effects of hemicelluloses on cellulosic hydrogels under compression

PloS one, 2015-03, Vol.10 (3), p.e0122132-e0122132

2015

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A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviour

Advances in colloid and interface science, 2020-01, Vol.275, p.102076-102076, Article 102076

2020

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Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

Langmuir, 2011-04, Vol.27 (7), p.3474-3484

2011

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Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions

Journal of food engineering, 2018-04, Vol.222, p.250-257

2018

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Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor

Annual review of food science and technology, 2014-01, Vol.5 (1), p.373-393

2014

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Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer

Colloids and surfaces, B, Biointerfaces, 2010-05, Vol.77 (1), p.31-39

2010

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Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips

Food research international, 2019-09, Vol.123, p.208-216

2019

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Normal and Shear Forces between Surfaces Bearing Porcine Gastric Mucin, a High-Molecular-Weight Glycoprotein

Biomacromolecules, 2011-04, Vol.12 (4), p.1041-1050

2011

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Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology

Food research international, 2013-11, Vol.54 (1), p.423-431

2013

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Friction and adsorption of aqueous polyoxyethylene (Tween) surfactants at hydrophobic surfaces

Journal of colloid and interface science, 2007-11, Vol.315 (2), p.662-670

2007

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Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rods

Journal of colloid and interface science, 2017-06, Vol.496, p.130-140

2017

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Rheology and tribology: Two distinctive regimes of food texture sensation

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts

"Liquid, gel and soft glass" phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinity

Tribology and its growing use toward the study of food oral processing and sensory perception

Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensions

Oral tribology: bridging the gap between physical measurements and sensory experience

Particle interactions in kaolinite suspensions and corresponding aggregate structures

Improving tribological properties of oil-based lubricants using hybrid colloidal additives

Multi-layer mucilage of Plantago ovata seeds: Rheological differences arise from variations in arabinoxylan side chains

Viscosity of soft spherical micro-hydrogel suspensions

Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods

Cellulose-pectin composite hydrogels: Intermolecular interactions and material properties depend on order of assembly

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Poroelastic mechanical effects of hemicelluloses on cellulosic hydrogels under compression

A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviour

Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions

Soft Materials Deformation, Flow, and Lubrication Between Compliant Substrates: Impact on Flow Behavior, Mouthfeel, Stability, and Flavor

Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer

Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips

Normal and Shear Forces between Surfaces Bearing Porcine Gastric Mucin, a High-Molecular-Weight Glycoprotein

Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology

Friction and adsorption of aqueous polyoxyethylene (Tween) surfactants at hydrophobic surfaces

Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rods

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