Since the first publications of large amplitude oscillatory shear (LAOS) responses of
polymeric materials in the 1960s, different approaches have been developed to express …

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 …

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 …

In recent years, food-grade Pickering particles have gained considerable interest, because
of their ability to form stable emulsions and foams. Such Pickering stabilizers are often …

Hypothesis We hypothesise that interaction strength between oil droplets determine the
rheological properties of oil-in-water (O/W) emulsions by simultaneous formation and break …

Direct ink writing (DIW) is a three-dimensional (3D) printing technique exploited by
researchers working in fields from scaffolds for energy applications to bioprinting. DIW's …

In the light of changing nutritional trends and recommendations, yoghurt style gels from plant
proteins are a promising way to incorporate relevant amounts of plant derived proteins into …

A rigorously-defined method that maps and quantifies the time-resolved dynamical yielding
process of elastoviscoplastic materials is proposed and investigated. Building on the …

The rheological behaviours of native (WX) and debranched (DB) waxy rice starch gels in the
linear viscoelastic (LVE) regime and non-linear (NL) regime were investigated using small …

During emulsification and further processing (eg, pasteurizing), the oil–water interface is
mechanically and thermally stressed, which can lead to oil droplet aggregation and …