Dynamic oscillatory shear tests are common in rheology and have been used to investigate
a wide range of soft matter and complex fluids including polymer melts and solutions, block …

Background Classical flow and small amplitude oscillation shear (SAOS) often do not meet
the emerging needs of food research in practical scenarios to provide food texture …

In order to elucidate the heat-induced wheat gluten gel formation mechanism, changes in
chemical interactions and protein conformation were investigated during gelation. The …

In this paper, we review the physicochemical phenomena occurring during the structuring
processes in the manufacturing of plant-based meat analogs via high-moisture-extrusion …

Consumer products, such as foods, contain numerous polymeric and particulate additives
that play critical roles in maintaining their stability, quality and function. The resulting …

Large amplitude oscillatory shear (LAOS) is used as a tool to probe the nonlinear
rheological response of a model elasto-viscoplastic material (a Carbopol microgel). In …

Guided by a series of discriminating rheometric tests, we develop a new constitutive model
that can quantitatively predict the key rheological features of waxy crude oils. We first …

Yoghurt style gels are a promising way to increase the consumption of plant derived
proteins. However, reaching texture properties similar to those commonly known from milk …

Wheat flour doughs were prepared from four commercial wheat flours at different mixing
times and hydration levels in order to obtain variations in their rheological properties and …

In recent years, meat analogs based on plant proteins have received increasing attention.
However, the process of high moisture extrusion (HME), the method for their preparation …