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Preparation and evaluation of novel multi-channel orally disintegrating tablets

European journal of pharmaceutical sciences, 2020-01, Vol.142, p.105108-105108, Article 105108

2020

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Wine consumers' subjective responses to wine mouthfeel and understanding of wine body

Food research international, 2017-09, Vol.99 (Pt 1), p.115-122

2017

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Tribology test design for friction measurements with application to oral medicines

Biotribology (Oxford), 2023-12, Vol.35-36, p.100260, Article 100260

2023

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Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Food hydrocolloids, 2017-06, Vol.67, p.166-177

2017

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Enhancements in flavor substances, mouthfeel characteristics and collagen synthesis in the muscle of sub-adult grass carp (Ctenopharyngodon Idella): Application of a dietary lysine nutrition strategy

Aquaculture, 2023-02, Vol.565, p.739115, Article 739115

2023

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Effects of beverage carbonation on lubrication mechanisms and mouthfeel

Journal of colloid and interface science, 2021-03, Vol.586, p.142-151

2021

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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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A study of saliva lubrication using a compliant oral mimic

Food hydrocolloids, 2019-07, Vol.92, p.10-18

2019

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A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying

Food chemistry, 2024-03, Vol.436, p.137603-137603, Article 137603

2024

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The role of saliva in oral processing: Reconsidering the breakdown path paradigm

Journal of texture studies, 2020-02, Vol.51 (1), p.67-77

2020

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Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

Journal of dairy science, 2020-04, Vol.103 (4), p.3107-3124

2020

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Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept

Food quality and preference, 2022-06, Vol.98, p.104383, Article 104383

2022

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The application of tribology in assessing texture perception of oral liquid medicines

International journal of pharmaceutics, 2015-02, Vol.479 (2), p.277-281

2015

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What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

Food quality and preference, 2023-04, Vol.107, p.104848, Article 104848

2023

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A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations

Food quality and preference, 2021-12, Vol.94, p.104326, Article 104326

2021

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Strides in food texture and hydrocolloids

Food hydrocolloids, 2021-08, Vol.117, p.106575, Article 106575

2021

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Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer

Carbohydrate polymers, 2020-07, Vol.239, p.116257-116257, Article 116257

2020

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The impact of varying key sensory attributes on consumer perception of beer body

Food quality and preference, 2023-12, Vol.112, p.105004, Article 105004

2023

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Developing methodology to evaluate the oral sensory features of pharmaceutical tablet coatings

International journal of pharmaceutics, 2019-05, Vol.562, p.212-217

2019

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Enhanced oral oil release and mouthfeel perception of starch emulsion gels

Food research international, 2021-06, Vol.144, p.110356-110356, Article 110356

2021

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Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel

Food chemistry, 2023-10, Vol.424, p.136380-136380, Article 136380

2023

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Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Food hydrocolloids, 2021-11, Vol.120, p.106918, Article 106918

2021

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Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

Food hydrocolloids, 2020-06, Vol.103, p.105662, Article 105662

2020

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Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Food quality and preference, 2020-12, Vol.86, p.104019, Article 104019

2020

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Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties

Food chemistry, 2024-12, Vol.460 (Pt 2), p.140577, Article 140577

2024

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Preparation and evaluation of novel multi-channel orally disintegrating tablets

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body

Tribology test design for friction measurements with application to oral medicines

Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts

Enhancements in flavor substances, mouthfeel characteristics and collagen synthesis in the muscle of sub-adult grass carp (Ctenopharyngodon Idella): Application of a dietary lysine nutrition strategy

Effects of beverage carbonation on lubrication mechanisms and mouthfeel

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

A study of saliva lubrication using a compliant oral mimic

A narrative review investigating the potential effect of lubrication as a mitigation strategy for whey protein-associated mouthdrying

The role of saliva in oral processing: Reconsidering the breakdown path paradigm

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept

The application of tribology in assessing texture perception of oral liquid medicines

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

A taste of things to come: The effect of extrinsic and intrinsic cues on perceived properties of beer mediated by expectations

Strides in food texture and hydrocolloids

Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer

The impact of varying key sensory attributes on consumer perception of beer body

Developing methodology to evaluate the oral sensory features of pharmaceutical tablet coatings

Enhanced oral oil release and mouthfeel perception of starch emulsion gels

Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel

Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva

Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’

Dynamic texture perception in plant-based yogurt alternatives: Identifying temporal drivers of liking by TDS

Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties

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