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Zhou B, Drusch S, Hogan SA. Rheological fingerprinting and tribological assessment of high internal phase emulsions stabilized by whey protein isolate: Effects of protein concentration and pH. Food Hydrocolloids 2022;131:107816. [DOI: 10.1016/j.foodhyd.2022.107816] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Li X, Harding SE, Wolf B, Yakubov GE. Instrumental characterization of xanthan gum and scleroglucan solutions: Comparison of rotational rheometry, capillary breakup extensional rheometry and soft-contact tribology. Food Hydrocolloids 2022;130:107681. [DOI: 10.1016/j.foodhyd.2022.107681] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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Methacanon P, Gamonpilas C, Kongjaroen A, Buathongjan C. Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review. Compr Rev Food Sci Food Saf 2021;20:4101-19. [PMID: 34146451 DOI: 10.1111/1541-4337.12791] [Cited by in Crossref: 7] [Cited by in F6Publishing: 9] [Article Influence: 3.5] [Reference Citation Analysis]
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Prakash S. Rheology to tribology: applications of tribology in studying food oral processing and texture perception. Advances in Food Rheology and Its Applications 2017. [DOI: 10.1016/b978-0-12-823983-4.00023-6] [Reference Citation Analysis]
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