Oral processing, texture and mouthfeel: From rheology to tribology and beyond von Stokes, Jason R., Boehm, Michael W., Baier, Stefan K.

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eCapillary: a disposable microfluidic extensional viscometer for weakly elastic polymeric fluids von Suteria, Naureen S., Gupta, Siddhartha, Potineni, Rajesh, Baier, Stefan K., Vanapalli, Siva A.

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Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips von Deshmukh, Omkar S., Dhital, Sushil, Olarte Mantilla, Sandra M., Smyth, Heather E., Boehm, Michael W., Baier, Stefan K., Stokes, Jason R.

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Formation of Whey Protein Isolate (WPI)–Maltodextrin Conjugates in Fibers Produced by Needleless Electrospinning von Kutzli, Ines, Gibis, Monika, Baier, Stefan K, Weiss, Jochen

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Ultrathin Micellar Foam Films of Sodium Caseinate Protein Solutions von Hassan, Lena, Xu, Chenxian, Boehm, Michael, Baier, Stefan K., Sharma, Vivek

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Fabrication and characterization of food‐grade fibers from mixtures of maltodextrin and whey protein isolate using needleless electrospinning von Kutzli, Ines, Gibis, Monika, Baier, Stefan K., Weiss, Jochen

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Flow-induced alignment of protein nanofibril dispersions von Santos, Tatiana P., Calabrese, Vincenzo, Boehm, Michael W., Baier, Stefan K., Shen, Amy Q.

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Pinching dynamics, extensional rheology, and stringiness of saliva substitutes von Al Zahabi, Karim, Hassan, Lena, Maldonado, Ramiro, Boehm, Michael W, Baier, Stefan K, Sharma, Vivek

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Effects of beverage carbonation on lubrication mechanisms and mouthfeel von Vlădescu, Sorin-Cristian, Bozorgi, Sophie, Hu, Songtao, Baier, Stefan K., Myant, Connor, Carpenter, Guy, Reddyhoff, Tom

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The role of saliva in oral processing: Reconsidering the breakdown path paradigm von Boehm, Michael W., Yakubov, Gleb E., Stokes, Jason R., Baier, Stefan K.

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Effect of varying mixing ratio of PDMS on the consistency of the soft-contact Stribeck curve for glycerol solutions von Kim, Jung Min, Wolf, Frederik, Baier, Stefan K.

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Improvement of emulsifying behavior of pea proteins as plant-based emulsifiers via Maillard-induced glycation in electrospun pea protein-maltodextrin fibers von Kutzli, Ines, Griener, Daniela, Gibis, Monika, Grossmann, Lutz, Baier, Stefan K, Weiss, Jochen

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The bubbly life and death of animal and plant milk foams von Hassan, Lena, Reynoso, Monse, Xu, Chenxian, Al Zahabi, Karim, Maldonado, Ramiro, Nicholson, Reed A, Boehm, Michael W, Baier, Stefan K, Sharma, Vivek

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The impact of the molecular weight of dextran on formation of whey protein isolate (WPI)-dextran conjugates in fibers produced by needleless electrospinning after annealing von Turan, Deniz, Gibis, Monika, Gunes, Gurbuz, Baier, Stefan K, Weiss, Jochen

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Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food von Boehm, Michael W, Warren, Frederick J, Moore, Jackson E, Baier, Stefan K, Gidley, Michael J, Stokes, Jason R

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Effect of Maltodextrin Dextrose Equivalent on Electrospinnability and Glycation Reaction of Blends with Pea Protein Isolate von Kutzli, Ines, Beljo, Dario, Gibis, Monika, Baier, Stefan K., Weiss, Jochen

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Rheology and dispensing of real and vegan mayo: the chickpea or egg problem von Nikolova, Nadia N, Martínez Narváez, Carina D. V, Hassan, Lena, Nicholson, Reed A, Boehm, Michael W, Baier, Stefan K, Sharma, Vivek

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Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing von Boehm, Michael W, Yakubov, Gleb E, Delwiche, Jeannine F, Stokes, Jason R, Baier, Stefan K

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Comparing the sensory properties of commercially available animal and plant‐based burgers von Forster, Rebecca A., Hassall, Emma, Hoffman, Louwrens C., Baier, Stefan K., Stokes, Jason R., Smyth, Heather E.

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Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing von Boehm, Michael W, Nicholson, Reed A, Baier, Stefan K

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