Mats Stading
Showing 89 publications
Bolus rheology of texture adjusted food—Effect of age
Bolus rheology of texture-modified food: Effect of degree of modification
Physical properties of a model set of solid, texture-modified foods
Hot-mould foaming of modified hemicelluloses and hydroxypropyl methylcellulose
A Device that Models Human Swallowing
Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread
Extrusion Parameters for Foaming of a β-Glucan Concentrate
Flow behaviour and microstructure of a beta-glucan concentrate
Developing cultured meat scaffolds of extruded vegetable-based proteins
In vitro models for simulating swallowing
Improvement of mechanical and water absorption properties of plant protein based bioplastics
Shear and extensional rheology of commercial thickeners used for dysphagia management
Annual Transactions of the Nordic Society of Rheology - Volume 25
Extensional viscosity of a beta-glucan concentrate
Hyperbolic contraction measuring systems for extensional flow
Effect of cellulose-based and starch chemical modification on the rheology of gluten-free dough
Developing cultured meat scaffolds of extruded vegetable-based scaffolds
Development of extruded high-protein alternatives to meat
Effect of dispersed particles on instant coffee foam stability and rheological properties
Foaming of hydroxypropyl methylcellulose
Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity
Rheological modification of fluid food for patients with dysphagia
Making foam from natural polymers
Processing window for extrusion foaming of hydroxypropyl methylcellulose
Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking
Foaming of hydroxypropyl methyl cellulose: Microstructure and mechanical properties
Edible Boger fluid and its rheology at human physiological conditions
Foaming of hydroxypropyl methylcellulose: Microstructure and mechanical properties
Effect of viscoelasticity on foam development in zein-starch dough
Effect of shear vs. extensional flow during swallowing
Continuous foaming of hydroxypropyl methylcellulose
Effects of rheological factors on perceived ease of swallowing
Model fluids for safe swallowing: A rheological perspective
Extensional viscosity of microfibrillated cellulose suspensions
Extensional viscosity of microfibrillated cellulose suspensions
What determines the foaming ability of a melt - rheology or surface tension?
Hyperbolic contraction flow for characterization of extensional properties
Rheology and microstructure of cereal protein melts
Modulating rheo-kinetics of native starch films towards improved wet-strength
Mechanical and Barrier Properties of Films from Millet Protein Pennisetin
Extensional rheology of biopolymer systems
Effect of acid stimulation on the dynamic rheological properties of human saliva
The influence of HPMC substitution pattern on solid state properties
Mechanical and structural properties of solution-cast high-amylose maize starch films
Determination of the glass transition of powder samples using Dynamic Mechanic Analysis on compacts
Impact of melt rheology on zein foam properties
Plasticization of zein: A thermomechanical, FTIR, and dielectric study
Some effects of processing on the molecular structure and morphology of thermoplastic starch
Determination of extensional rheological properties by hyperbolic contraction flow
Mechanical and barrier properties of avenin, kaferin and zein films
Rheological properties of kafirin and zein prolamins
Material properties of maize, sorghum and oat protein films
Comparison of microstructural and physical properties of two petroleum waxes
In situ tensile deformation of zein films with plasticizers and filler materials
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Smart mat av havre och odlade muskelceller (Smat)