693.932 PEOPLE
| People | Locations | Statistics |
|---|---|---|
| Naji, M. |
| |
| Motta, Antonella |
| |
| Aletan, Dirar |
| |
| Mohamed, Tarek |
| |
| Ertürk, Emre |
| |
| Taccardi, Nicola |
| |
| Kononenko, Denys |
| |
| Petrov, R. H. | Madrid |
|
| Alshaaer, Mazen | Brussels |
|
| Bih, L. |
| |
| Casati, R. |
| |
| Muller, Hermance |
| |
| Kočí, Jan | Prague |
|
| Šuljagić, Marija |
| |
| Kalteremidou, Kalliopi-Artemi | Brussels |
|
| Azam, Siraj |
| |
| Ospanova, Alyiya |
| |
| Blanpain, Bart |
| |
| Ali, M. A. |
| |
| Popa, V. |
| |
| Rančić, M. |
| |
| Ollier, Nadège |
| |
| Azevedo, Nuno Monteiro |
| |
| Landes, Michael |
| |
| Rignanese, Gian-Marco |
|
Mills, Tom
University of Birmingham
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (11/11 displayed)
- 2021Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applicationscitations
- 2021Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gelscitations
- 20213D printing of edible hydrogels containing thiamine and their comparison to cast gelscitations
- 2020Using a three-ball-on-plate configuration for soft tribology applicationscitations
- 2019Designing hydrocolloid based food-ink formulations for extrusion 3D printingcitations
- 2019Role of the drying technique on the low-acyl gellan gum gel structurecitations
- 2019The effect of sugars on agar fluid gels and the stabilisation of their foamscitations
- 2018Role of gellan gum microstructure in freeze drying and rehydration mechanismscitations
- 2017Stabilisation of foams by agar gel particlescitations
- 2013Tribology measurement and analysiscitations
- 2013Development of tribology equipment to study dynamic processescitations
Places of action
| Organizations | Location | People |
|---|
booksection
Tribology measurement and analysis
Abstract
<p>This chapter details the development and use of tribology equipment as a method to explore food microstructures under thin film conditions. First, it discusses the emergence and importance of tribological methods, and their use alongside more established techniques. Current findings on various studies on food structure are then outlined. This is followed by an explanation of microstructural influences on tribological behaviour. The chapter then reviews current approaches and findings using the developed methods, before concluding with future trends and applications.</p>