Mats Stading

2024

Development of a solid food simulant to evaluate migration of chemicals from paper and board food contact materials to moist food

2023

Bolus rheology of texture adjusted food—Effect of age

2023

Percolation and phase behavior in cellulose nanocrystal suspensions from nonlinear rheological analysis

2023

Impact of the Comprehensive Awareness Modification of Mouth, Chewing and Meal (CAMCAM) Program on the Attitude and Behavior Towards Oral Health and Eating Habits as Well as the Condition of Oral Frailty: A Pilot Study

2022

Towards attractive texture modified foods with increased fiber content for dysphagia via 3D printing and 3D scanning

2021

Bolus rheology of texture-modified food: Effect of degree of modification

2021

Physical properties of a model set of solid, texture-modified foods

2020

Simultaneous X-ray Video-Fluoroscopy and Pulsed Ultrasound Velocimetry Analyses of the Pharyngeal Phase of Swallowing of Boluses with Different Rheological Properties

2019

Hot-mould foaming of modified hemicelluloses and hydroxypropyl methylcellulose

2019

Assessment of the Food-Swallowing Process Using Bolus Visualisation and Manometry Simultaneously in a Device that Models Human Swallowing

2019

A Device that Models Human Swallowing

2019

Extrusion Parameters for Foaming of a β-Glucan Concentrate

Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread

2018

Flow behaviour and microstructure of a beta-glucan concentrate

2018

Modelling the continuous relaxation time spectrum of aquous xanthan solutions using two commercial softwares

Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

New insights on the influence of manufacturing conditions and molecular weight on phase-separated films intended for controlled release

2018

Chain-length shortening of methyl ethyl hydroxyethyl cellulose: An evaluation of the material properties and effect on foaming ability

Effect of cellulose-based hydrocolloids and starch chemical modification on the rheology of gluten-free dough

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

Effect of cellulose-based and starch chemical modification on the rheology of gluten-free dough

Developing cultured meat scaffolds of extruded vegetable-based scaffolds

Hyperbolic contraction measuring systems for extensional flow

Extensional viscosity of a beta-glucan concentrate

Effect of dispersed particles on instant coffee foam stability and rheological properties

Development of extruded high-protein alternatives to meat

Correlation between in-line measurements of tomato ketchup shear viscosity and extensional viscosity

Foaming of hydroxypropyl methylcellulose

Rheological modification of fluid food for patients with dysphagia

Processing window for extrusion foaming of hydroxypropyl methylcellulose

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

The influence of the molecular weight of the water-soluble polymer on phase-separated films for controlled release

Making foam from natural polymers

Extracting extensional properties through excess pressure drop estimation in axisymmetric contraction and expansion flows for constant shear viscosity, extension strain-hardening fluids

Foaming of hydroxypropyl methyl cellulose: Microstructure and mechanical properties

Effect of viscoelasticity on foam development in zein-starch dough

Edible Boger fluid and its rheology at human physiological conditions

Foaming of hydroxypropyl methylcellulose: Microstructure and mechanical properties

Effect of shear vs. extensional flow during swallowing

Continuous foaming of hydroxypropyl methylcellulose

Effects of rheological factors on perceived ease of swallowing

Foaming behavior of water-soluble cellulose derivatives: hydroxypropyl methylcellulose and ethyl hydroxyethyl cellulose

Food oral design

Model fluids for safe swallowing: A rheological perspective

Extensional viscosity of microfibrillated cellulose suspensions

Hemicellulose foam

New insights on how to adjust the release profile from coated pellets by varying the molecular weight of ethyl cellulose in the coating film

Extensional viscosity of microfibrillated cellulose suspensions

Effects of molecular weight on permeability and microstructure of mixed ethyl-hydroxypropyl-cellulose films

Viscoelasticity and microstructure of a hierarchical soft composite based on nano-cellulose and kappa-carrageenan

Correlation between viscoelasticity, microstructure, and molecular properties of zein and pennisetin melts

Correlation between viscoelasticity and microstructure of a hierarchical soft composite based on nanocellulose and k-carrageenan

Foaming of protein melts

What determines the foaming ability of a melt - rheology or surface tension?

Influence of surface lipids in commercial zein on microstructure and rheological properties of gluten-free dough

In-line rheometry of particulate suspensions by pulsed ultrasound velocimetry combined with pressure difference method

2012

Numerical simulations of Boger fluids through different contraction configurations for the development of a measuring system for extensional viscosity

Hyperbolic contraction flow for characterization of extensional properties

Modulating rheo-kinetics of native starch films towards improved wet-strength

Development and characterization of extruded biodegradable foams based on zein and pearl millet flour

Mechanical and Barrier Properties of Films from Millet Protein Pennisetin

Rheology and microstructure of cereal protein melts

Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

Simulation of extensional flow through contractions towards a measuring system for extensional viscosity

Effect of acid stimulation on the dynamic rheological properties of human saliva

Extensional rheology of biopolymer systems

The influence of HPMC substitution pattern on solid state properties

Mechanical and structural properties of solution-cast high-amylose maize starch films

2010

Impact of melt rheology on zein foam properties

2010

Determination of the glass transition of powder samples using Dynamic Mechanic Analysis on compacts

Book of Abstracts AERC2010

Monitoring liquid displacement of model and industrial fluids in pipes by in-line ultrasonic rheometry

2010

High Performance Polysodium Acrylate Superabsorbents Utilizing Microfibrillated Cellulose to Augment Gel Properties

2010

Effect of ethanol on the water permeability of controlled release films composed of ethyl cellulose and hydroxypropyl cellulose

Plasticization of zein: A thermomechanical, FTIR, and dielectric study

Ageing of two petroleum waxes

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

Methodology for in-line rheology by ultrasound Doppler velocity profiling and pressure difference techniques

Application of in-line ultrasound Doppler-based UVP-PD rheometry method to concentrated model and industrial suspensions

Rheological Behaviour of Biopolymer Gels in Relation to Structure