Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors

Impact of parameter settings on normal force and gap height during tribological measurements

(2014) Helen S. Joyner (Melito) et al.   JOURNAL OF FOOD ENGINEERING

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

(2013) Nichola Selway et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the surface tension of vegetable oils to be used as fuel in diesel engines

(2012) Bernat Esteban et al.   FUEL

Combining protein micro-phase separation and protein–polysaccharide segregative phase separation to produce gel structures

(2011) Esra Çakır et al.   FOOD HYDROCOLLOIDS

THE EFFECT OF INULIN ON TRIBOLOGY AND SENSORY PROFILES OF SKIMMED MILK

(2011) D. MEYER et al.   JOURNAL OF TEXTURE STUDIES

Lubrication, Adsorption, and Rheology of Aqueous Polysaccharide Solutions

(2011) Jason R. Stokes et al.   LANGMUIR

An Investigation of Lubricant Film Thickness in Sliding Compliant Contacts

(2010) Connor Myant et al.   TRIBOLOGY TRANSACTIONS

Influence of emulsion composition on lubrication capacity and texture perception

(2009) Mélanie Bellamy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

PREDICTION OF TEXTURE PERCEPTION OF MAYONNAISES FROM RHEOLOGICAL AND NOVEL INSTRUMENTAL MEASUREMENTS

(2009) MARJOLEIN E.J. TERPSTRA et al.   JOURNAL OF TEXTURE STUDIES

Influence of load and elastic properties on the rolling and sliding friction of lubricated compliant contacts

(2009) C. Myant et al.   TRIBOLOGY INTERNATIONAL

Effect of surface physicochemical properties on the lubricating properties of water film

(2008) Shuhai Liu et al.   APPLIED SURFACE SCIENCE

The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels

(2008) Agnieszka Chojnicka et al.   FOOD HYDROCOLLOIDS

Application of oral tissue in tribological measurements in an emulsion perception context

(2007) D DRESSELHUIS et al.   FOOD HYDROCOLLOIDS

The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

(2007) D.M. Dresselhuis et al.   FOOD HYDROCOLLOIDS