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  • 1. Kjeldsen, AM
    et al.
    Bergström, L
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, YKI – Ytkemiska institutet.
    Geiker, M
    Centrifugal consolidation of MgO-suspensions – The influence of superplastisizers on particle packing2004Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 12, s. 31-38Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The effect of superplasticizers on the centrifugal consolidation behaviour of magnesia suspensions has been studied. The superplasticizers adsorb onto the MgO surface and infer a steric repulsion that reduces the degree of flocculation. The density profiles of the particulate cakes have been measured and the maximum volume fraction of the consolidated particle network is related to the inter-particle force. The implications of this simple compression rheological method for evaluating the stabilizing mechanism of superplasticizers are discussed.

  • 2.
    Qazi, Waqas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Nyström, Magda
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Ekberg, Olle
    Skåne University Hospital, Sweden.
    Stading, Mats
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Edible Boger fluid and its rheology at human physiological conditions2015Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, s. 195-198Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Studies have shown that patients suffering from dysphagia have a slower oropharyngeal transit times than the healthy individuals. Therefore, elastic properties of liquids foods are hypothesized to be imperative for safe swallowing in those suffering from dysphagia. This makes the consideration of body temperature necessary while studying elastic fluids. Our result indicated that the elastic and viscous properties of the liquids products are considerably reduced when studied under the actual physiologic temperature conditions on the oral cavity and pharynx.

  • 3.
    Stading, Mats
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Andersson, Johanna
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Edible and sustainable hot-melt adhesive2022Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 30, s. 49-51Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Hot-melt adhesives (HMA) are used for hobby as well as in industrial applications as a fast-setting alternative without solvents. They are used for corrugated boxes and in electronic devices to affix parts and wires, as well as for bookbinding as well as a glue in hygiene products. An edible HMA can be used for e.g. food decorations, for the childcare sector as a safe alternative to other glues as well as in packagings where corrugated boxes and paperboard cartons arc glued. We have developed an edible HMA based on sugars which can be applied by the same application techniques as conventional HMAs. The rheol. properties showed a similar melting behavior as a conventional HMA. A characterization of the mech. properties of the glue showed that the edible HMA was strong but fragile as compared to the more rubbery conventional HMA.

  • 4.
    Stading, Mats
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design. Chalmers University of Technology, Sweden.
    Qazi, Waqas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Nyström, Magda
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Berta, Marco
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Bulow, Margareta
    Skåne University Hospital, Sweden.
    Ekberg, Olle
    Skåne University Hospital, Sweden.
    Effect of shear vs. extensional flow during swallowing2015Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 23, s. 63-65Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    When we eat the swallowing is mainly an involuntary process. However, for an increasing number of the population the actual swallowing causes problems. The effect of elasticity on swallowing was thus evaluated. Edible model fluid foods were developed and the rheological properties were evaluated. The study indicated positive effects of fluid elasticity on the ease of swallowing for patients suffering from dysphagia.

  • 5.
    Stading, Mats
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Röding, Magnus
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Optimisation of applied harmonics in Fourier Transform Rheology to enablerapid acquisition of mechanical spectra of strain-sensitive,time dependent materials2020Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 28, s. 25-30Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Biological fluids such as food boluses are complex fluids which often are inhomogeneous, change over time and have a limited linear region. The rheological properties of a food bolus determine how easy it is to swallow which is crucial for those suffering from swallowing disorders. It is advantageous to use Fourier transform rheology to quickly obtain the mechanical spectrum of a bolus as it changes over time. Several harmonic strains are superimposed, and the resulting stress response is transformed into a mechanical spectrum. A novel optimisation algorithm was applied to minimise the maximal strain and strain rate applied to the sensitive bolus sample. The time to obtain a mechanical spectrum was reduced from 10 to 3.5 minutes.

    Fulltekst (pdf)
    fulltext
  • 6.
    Stading, Mats
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Sepehri, Sobhan
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Andersson, Johanna
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Johansson, Christer
    RISE Research Institutes of Sweden, Digitala system, Smart hårdvara.
    Nano-rheometry for non-invasive monitoring of texture during food oral processing2022Inngår i: Annual Transactions - The Nordic Rheology Society, ISSN 1601-4057, Vol. 30, s. 53-57Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Food oral processing is the first step in the digestive process which prepares food forswallowing and digestion. The process only lasts a few seconds, yet it determines our complete perception of texture, taste and aroma of the product we are eating. This oral processing is an intricate combination ofvoluntary and involuntary actions, and it involves complex flow geometry, mass transport offluids and gases and signal processing and feedback from the brain. Any attempt of inserting measuring devices in the mouth will fail because the complete oral processing will be influenced. We have developed a remote, non-invasive determination technique using magnetic sensing of magnetic nanoparticles iron oxide particles. A small amount of these particles senses their surrounding texture through their rotation and the nano-viscoelasticity can therefore be picked up without disturbing the oral processing.

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