Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree
Author:
Funder
Support Program for Longyuan Youth and Fundamental Research Funds for the Universities of Gansu Province
Science and Technology Innovation as a Whole Plan Projects of Shaanxi Province
National Aerospace Science Foundation of China
Publisher
Elsevier BV
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3. Effect of formulation on structure-function relationships of concentrated emulsions: rheological, tribological, and microstructural characterization;Anvari;Food Hydrocolloids,2017
4. Soft-tribology: lubrication in a compliant PDMS–PDMS contact;Bongaerts;Tribol. Int.,2007
5. Thickened liquids using pureed foods for children with dysphagia: IDDSI and rheology measurements;Brooks;Dysphagia,2022
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