Characterisation of friction behaviour of intact soft solid foods and food boli-Reference-Cited by-同舟云学术

Characterisation of friction behaviour of intact soft solid foods and food boli

Published:2020-03 Issue: Volume:100 Page:105441
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Fuhrmann Philipp L.,Aguayo-Mendoza Monica,Jansen Bas,Stieger Markus,Scholten Elke

Funder

Netherlands Organisation for Scientific Research

Top-Consortium for Knowledge and Innovation Agri&Food

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties;Aguayo-Mendoza;Food Quality and Preference,2019

2. A rapid, inexpensive surface treatment for enhanced functionality of polydimethylsiloxane microfluidic channels;Beal;Biomicrofluidics,2012

3. A comparison of friction in hydrogel and polyurethane materials for cushion-form joints;Caravia;Journal of Materials Science: Materials in Medicine,1993

4. Oral processing of two milk chocolate samples;Carvalho-da-Silva;Food & Function,2013

5. Food oral processing - a review;Chen;Food Hydrocolloids,2009

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Relationship between the perception of complex textural attributes and the bolus properties of cheese;Food Hydrocolloids;2024-05

2. Tribometers for Studies of Oral Lubrication and Sensory Perception;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

3. The impact of tribometer motion and surface roughness on the frictional regimes of model foods;Food Hydrocolloids;2023-12

4. An Evaluation System of Robotic End-Effectors for Food Handling;Foods;2023-11-08

5. Research on the Biomechanical Characteristics of Salted Wakame (Undaria pinnatifida);Processes;2023-02-10