Quantifying the consistency and rheology of liquid foods using fractional calculus von Wagner, Caroline E., Barbati, Alexander C., Engmann, Jan, Burbidge, Adam S., McKinley, Gareth H.

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Microstructured Fibers for the Production of Food von Sordo, Federica, Janecek, Emma‐Rose, Qu, Yunpeng, Michaud, Véronique, Stellacci, Francesco, Engmann, Jan, Wooster, Tim J., Sorin, Fabien

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Food Oral Processing-An Industry Perspective von Devezeaux De Lavergne, Marine, Young, Ashley K, Engmann, Jan, Hartmann, Christoph

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Apparent Shear Thickening at Low Shear Rates in Polymer Solutions Can be an Artifact of Non-Equilibration von Wagner, Caroline E., Barbati, Alexander C., Engmann, Jan, Burbidge, Adam S., McKinley, Gareth H.

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“A Day in the life of the Fluid Bolus”: An Introduction to Fluid Mechanics of the Oropharyngeal Phase of Swallowing with Particular Focus on Dysphagia von Burbidge, Adam S., Cichero, Julie A. Y., Engmann, Jan, Steele, Catriona M.

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Transient peristaltic transport of grains in a liquid von Marconati, Marco, Rault, Sharvari, Charkhi, Farshad, Burbidge, Adam, Engmann, Jan, Ramaioli, Marco

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A model experiment to study swallowing of spherical and elongated particles von Marconati, Marco, Raut, Sharvari, Charkhi, Farshad, Burbidge, Adam, Engmann, Jan, Ramaioli, Marco

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New trends in mechanistic transdermal drug delivery modelling: Towards an accurate geometric description of the skin microstructure von Sebastia-Saez, Daniel, Burbidge, Adam, Engmann, Jan, Ramaioli, Marco

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An alternative theory to explain the effects of coalescing oil drops on mouthfeel von Le Reverend, Benjamin, Engmann, Jan

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Reply to the 'Comment on "An alternative theory to explain the effects of coalescing oil drops on mouthfeel"' by Q. Xia, , 2016, , DOI von Le Reverend, Benjamin, Engmann, Jan

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Reply to the ‘Comment on “An alternative theory to explain the effects of coalescing oil drops on mouthfeel”’ by Q. Xia, Soft Matter, 2016, 12 , DOI: 10.1039/C5SM02439K von Le Reverend, Benjamin, Engmann, Jan

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An alternative theory to explain the effects of coalescing oil drops on mouthfeelThe authors thank their colleagues Drs Christoph Hartmann, Chrystel Loret and Adam Burbidge for enr... von Le Reverend, Benjamin, Engmann, Jan

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Squeeze flow theory and applications to rheometry: A review von Engmann, Jan, Servais, Colin, Burbidge, Adam S.

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In-situ rheological and structural characterization of milk foams in a commercial foaming device von Voelp, Annika R, Kagerbauer, Lisa, Engmann, Jan, Gunes, Deniz Z, Gehin-Delval, Cecile, Willenbacher, Norbert

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In-situ rheological and structural characterization of milk foams in a commercial foaming device von Völp, Annika R., Kagerbauer, Lisa, Engmann, Jan, Gunes, Deniz Z., Gehin-Delval, Cécile, Willenbacher, Norbert

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Effect of temperature shocks on the caking of moisture-sensitive amorphous powders von Simões, Tiago S.A.N., Matias, André F.V., Braz, Vasco C., Pasche, Delphine, Meunier, Vincent, Engmann, Jan, Araújo, Nuno A.M.

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Percolation-based simulation to predict caking kinetics of polydisperse amorphous powders von Braz, Vasco C., Matias, André F.V., Forny, Laurent, Pasche, Delphine, Meunier, Vincent, Engmann, Jan, Araújo, Nuno A.M.

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Reply to the 'Comment on "An alternative theory to explain the effects of coalescing oil drops on mouthfeel"' by Q. Xia, Soft Matter, 2016, 12, DOI von Le Reverend, Benjamin, Engmann, Jan

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Fluid mechanics of eating, swallowing and digestion - overview and perspectives von Engmann, Jan, Burbidge, Adam S

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Significance of Wheat Flour Dough Rheology to Gas Cell Structure Development in Bread and Other Baked Products von Engmann, Jan

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