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M

Marco Ramaioli

universite paris-saclay and inrae and agroparistech

H指数:23

被引数:1,504

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On the impact of the rheological and tribological properties of thickened drinks on perceived texture

关于增稠饮料的流变学和摩擦学特性对感知质地的影响

Food Hydrocolloids

IF12.4

2026-02-050

OAAI

A biomimetic hybrid soft/rigid robotic masticator simulating Oral processing of solid foods

一种仿生混合软/硬机器人咀嚼器，模拟固体食物的口腔加工过程

Food Research International

IF8

2025-11-010

OAAI

On the effect of insoluble hydrophobic heterogeneities on the wetting dynamics of soluble thin films

关于不溶性疏水异质性对可溶性薄膜润湿动力学的影响

Chemical Engineering Science

IF4.3

2025-08-280

OAAI

Implementation of an ultrasound method on a custom-built tribometer to investigate tongue-palate friction during food oral processing

在定制构建的摩擦磨损试验机上实施超声方法，以研究食物口腔加工过程中的舌-腭摩擦

Food Research International

IF8

2025-08-050

PRE

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

FOOD HYDROCOLLOIDS

IF12.4

2024-11-010

OA

A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

SCIENTIFIC REPORTS

IF3.9

2024-10-150

OAAI

Self-assembly of sustainable plant protein protofilaments into a hydrogel for ultra-low friction across length scales

COMMUNICATIONS MATERIALS

IF9.6

2024-09-030

OAAI

On the rheological and sensory properties of a novel natural salivary substitute

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

IF4.7

2024-08-013

OA

Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation

FOOD RESEARCH INTERNATIONAL

IF8

2024-01-016

OAAI

Benchmarking of a microgel-reinforced hydrogel-based aqueous lubricant against commercial saliva substitutes

SCIENTIFIC REPORTS

IF3.9

2023-11-206

OAAI

3D printing to modulate the texture of starch-based food

JOURNAL OF FOOD ENGINEERING

IF5.8

2023-08-019

OAAI

Paediatric solid oral dosage forms for combination products: Improving in vitro swallowability of minitablets using binary mixtures with pellets

EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

IF4.7

2023-08-013

OA

A novel soft robotic pediatric in vitro swallowing device to gain insights into the swallowability of mini-tablets

INTERNATIONAL JOURNAL OF PHARMACEUTICS

IF5.2

2022-12-015

PRE

Effect of Macroscopic Surface Heterogeneities on an Advancing Contact Line

IF3.9

2022-10-271

OA

On the formation of dry granular jets at a liquid surface

CHEMICAL ENGINEERING SCIENCE

IF4.3

2021-12-010

PRE

Multiscale modelling of flow, heat transfer and swelling during thermo-mechanical treatment of starch suspensions

FOOD STRUCTURE-NETHERLANDS

IF5.9

2021-07-014

OAAI

Food 3D printing: Effect of heat transfer on print stability of chocolate

JOURNAL OF FOOD ENGINEERING

IF5.8

2021-04-0157

OAAI

New trends in mechanistic transdermal drug delivery modelling: Towards an accurate geometric description of the skin microstructure

COMPUTERS & CHEMICAL ENGINEERING

IF3.9

2020-10-015

OAAI

Kinetic modelling of individual starch granules swelling

FOOD STRUCTURE-NETHERLANDS

IF5.9

2020-10-0116

OAAI

The role of extensional rheology in the oral phase of swallowing: an in vitro study

FOOD & FUNCTION

IF5.4

2020-01-0131

PREAI