Cohesiveness and flowability of particulated solid and semi-solid food systems

In vivo and rheological approaches for characterizing food oral processing and usefulness of polysaccharides as texture modifiers- A review

(2017) Takahiro Funami   FOOD HYDROCOLLOIDS

Effect of water content on the flowability of hygroscopic powders

(2017) E. Juarez-Enriquez et al.   JOURNAL OF FOOD ENGINEERING

Bolus matters: the influence of food oral breakdown on dynamic texture perception

(2017) Marine Devezeaux de Lavergne et al.   Food & Function

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

(2015) Torsten Witt et al.   Current Opinion in Food Science

Rheological and mechanical characterization of wet agglomerates processed in low shear mixer

(2013) E. Rondet et al.   JOURNAL OF FOOD ENGINEERING

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

(2011) E.A. FOEGEDING et al.   JOURNAL OF TEXTURE STUDIES

Effect of pendular liquid bridges on the flow behavior of wet powders

(2011) Tim O. Althaus et al.   POWDER TECHNOLOGY

Characterization of wet powder flowability by shear cell measurements and compaction curves

(2011) Tim O. Althaus et al.   POWDER TECHNOLOGY

Rheology of food materials

(2010) Peter Fischer et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Swallowing profiles of food polysaccharide solutions with different flow behaviors

(2010) Makoto Nakauma et al.   FOOD HYDROCOLLOIDS

Food Powders Flowability Characterization: Theory, Methods, and Applications

(2010) Pablo Juliano et al.   Annual Review of Food Science and Technology

PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTS

(2008) R. DI MONACO et al.   JOURNAL OF TEXTURE STUDIES