All Stories

  1. Stretching of capsules in an elongation flow, a route to constitutive law
  2. A review of mixing and propulsion of chyme in the small intestine: fresh insights from new methods
  3. Flow and mixing by small intestine villi
  4. Spatiotemporal organization of standing postprandial contractions in the distal ileum of the anesthetized pig
  5. Determination of Villous Rigidity in the Distal Ileum of the Possum (Trichosurus vulpecula)
  6. Characterisation of Mixing in the Proximal Duodenum of the Rat during Longitudinal Contractions and Comparison with a Fluid Mechanical Model Based on Spatiotemporal Motility Data
  7. Mechanical characterization of cross-linked serum albumin microcapsules
  8. Fluid mechanical consequences of pendular activity, segmentation and pyloric outflow in the proximal duodenum of the rat and the guinea pig
  9. Spatiotemporal mapping of the muscular activity of the gizzard of the chicken (Gallus domesticus)
  10. A comparison of the organization of longitudinal and circular contractions during pendular and segmental activity in the duodenum of the rat and guinea pig
  11. Spatiotemporal mapping of ex vivo motility in the caecum of the rabbit
  12. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study
  13. A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release
  14. Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication
  15. Understanding of the influence of composition, structure and texture on salty perception in model dairy products
  16. Mechanistic Model To Understand in Vivo Salt Release and Perception during the Consumption of Dairy Gels
  17. A lubrication analysis of pharyngeal peristalsis: Application to flavour release
  18. The fluid mechanics of shear-thinning tear substitutes
  19. Rapid determination of partition and diffusion properties for salt and aroma compounds in complex food matrices