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Journal of Texture Studies|September 18, 2023
Oral processing, rheology, and mechanical response: Relations in a two-phase food model with anisotropic compoundsDominic Oppen, Jochen WeissCritical Reviews in Food Science and Nutrition|August 23, 2022
Insights into characterizing and producing anisotropic food structuresDominic Oppen, Lutz Grossmann, Jochen WeissFood Research International (Ottawa, Ont.)|November 21, 2023
Anticipating food structure of meat products from mastication physics applying machine learningDominic Oppen, Tabea Attig, Jochen Weiss, et al.Food Research International (Ottawa, Ont.)|March 4, 2023
Fibrous food and particle size influence electromyography and the kinematics of oral processingDominic Oppen, Ashley K Young, Hans-Peter Piepho, et al.Food Research International (Ottawa, Ont.)|August 15, 2024
Modelling of dynamic mastication physics of cheese/casein gels as function of milk-fat distribution and intensity of thermo-mechanical treatmentDominic Oppen, Florian Schmidt, Sarah Helena Braitmaier, et al.Pageof 1