Understanding the relationship between the structure of solid foods and their oral
processing is paramount for enhancing features such as texture and taste and for improving …

The rising global life expectancy has underlined the necessity of designing novel and tasty
food products, suitable for seniors and people with impaired oral and swallowing functions …

Preformulation studies like storage, transfer, fluidisation, and compaction, are subject to the
excellent flowability of the powder. It is often required for proper operational management …

This paper investigates the optimal process for ultrasonic desalination of Mianning ham. The
study analyzed various factors such as ultrasonic treatment time, temperature, and power to …

The design of new technology for processing and manufacturing particulate products
requires understanding granular rheology over a broad range of conditions. Powders …

Consumer interest in alternative plant‐based foods is growing, including products where
plant proteins are isolated and reformulated to mimic meat. This study aims to investigate the …

Texture perception is conceptualized as an emergent cognitive response to food
characteristics that comprise several physical and chemical properties. Contemporary oral …

The flow properties explained in Chap. 3 (yield loci, time yield loci, wall yield loci) are
measured with shear testers. This is shown in detail using the Jenike shear tester and the …

In recent years, the pharmaceutical industry has been striving to improve drug
manufacturing processes to enable the accurate production of small batches for precision …

The demand for snacks with increased nutrition, satiety, and portability is increasing. Fresh
cheese, a nutritious and filling snack, lacks portability. In response, solid shelf-stable …