Rheology of Biological Soft Matter

Bridging the gap between single molecule unbinding properties and macromolecular rheology.- Zero-Shear Viscosities of Polysaccharide Solutions.- Gel-Solvent Friction.- Swallowing and the rheological properties of soft drink and agar gel.- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions.- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions.- Rheological Studies on Gelation Kinetics of Powdered Soybean in the presence of Glucono-?-Lactone.- Linkage between food rheology and human physiology during oral processing.- Gelation characteristics of heat-induced gels mixed meat with fish proteins.- Rheology modifiers for the management of dysphagia.- The effect of Preparation Conditions on the rheological properties of Gomatofu (Sesame tofu).- Rheology control agents for cosmetics.- Rheological Properties of Personal Lubricants.- Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage.- Physical Properties of Pig Vitreous Body.

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• Química industrial
• Tecnologia dos alimentos e bebidas
• Física da Matéria Condensada (física do estado sólido e estado líquido)
• Biotecnologia
• Engenharia química
• Tecnologia dos plásticos e polímeros
• Engenharia mecânica

Biorheology;Bolus-rheology;Dysphasia;Food Texture;Lubrication;Mastication;Polysaccharide;Rheology of Biological Tissues;Rheology of Cosmetics;Rheology of Personal Care Products