Rheology and Granular Media

On the impact of the rheological and tribological properties of thickened drinks on perceived textureThickened drinks are widely used to improve drinking safety for dysphagic patients, but palatability can be compromised, reducing acceptance. This study investigates the effect of the drink formulation, by including different thickeners, on texture perception by integrating a sensory, a rheological, and a tribological characterization using a tongue-mimicking surface. The friction coefficient at a characteristic, in vivo-like, sliding velocity of about 10 mm•s -1 was shown to strongly correlate with the perceived graininess. In addition, the viscosity at a characteristic shear rate of ≈ 179 s -1 was identified as a good predictor of perceived thickness. The sensory results were also put in the context of the IDDSI consistency classification. Each IDDSI level comprises beverages with significantly different rheological and tribological behaviors, and this study confirms that consumers can perceive such differences.

Predicting the gravity-driven flow of power law fluids in a syringe: a rheological map for the IDDSI classification - Rheologica Acta

The role of extensional rheology in the oral phase of swallowing: an in vitro studySwallowing disorders deteriorate significantly the quality of life and can be life-threatening. Texture modification using shear thinning food thickeners has been proven to be effective in the management of dysphagia. Some studies have recently considered the positive role of cohesiveness, but there is still

Preprint open access

Starch gelatinization

Palanisamy et al., 2020, Food Structure

On the formation of dry granular jets at a liquid surfaceThis work considers the effects of various parameters, including grain wettability (contact angle), density, size, mass flow rate and impact velocity,…

Grain dispersion and lump formation

Ong et al., 2019, Langmuir.

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