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Mats Stading

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Sweden

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Employment (1)

RISE Research Institutes of Sweden AB: Gothenburg, Gothenburg, SE

Professor (Agriood and Bioscience)
Employment
Source: Self-asserted source
Mats Stading

Works (9)

Towards in-line rheology measurement of protein melts during high moisture extrusion by pulsed ultrasound velocimetry

Journal of Food Engineering
2025-05 | Journal article
DOI: 10.1016/j.jfoodeng.2024.112461
Contributors: Erik Kaunisto; Bahiru Tsegaye; Reinhardt Kotzé; Johan Wiklund; Roland Kádár; Mats Stading
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Crossref

Rheomicroscopy of Starch Gelatinisation

2024-05 | Conference paper
DOI: 10.31265/atnrs.766
Contributors: Mats Stading; Camilla Öhgren; Niklas Lorén
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Crossref

A thermodynamical finite element model of the fibre formation process during extrusion of high-moisture meat analogues

Journal of Food Engineering
2024-02 | Journal article
DOI: 10.1016/j.jfoodeng.2023.111760
Contributors: Erik Kaunisto; Sophia Wassén; Mats Stading
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Crossref

Bolus rheology of texture adjusted food—Effect of age

Journal of Texture Studies
2023-12 | Journal article
DOI: 10.1111/jtxs.12789
Contributors: Mats Stading; Ana Miljkovic; Johanna Andersson; Koichiro Matsuo
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Crossref

Bolus rheology of texture‐modified food: Effect of degree of modification

Journal of Texture Studies
2021-12 | Journal article
DOI: 10.1111/jtxs.12598
Contributors: Mats Stading
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Crossref

Physical properties of a model set of solid, texture‐modified foods

Journal of Texture Studies
2021-12 | Journal article
DOI: 10.1111/jtxs.12592
Contributors: Mats Stading
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Crossref

A Device that Models Human Swallowing

Dysphagia
2019-10-23 | Journal article
DOI: 10.1007/s00455-018-09969-2
Contributors: M. Stading; M. Q. Waqas; F. Holmberg; J. Wiklund; R. Kotze; O. Ekberg
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Crossref

Improvement of mechanical and water absorption properties of plant protein based bioplastics

Food Hydrocolloids
2017-12 | Journal article
DOI: 10.1016/j.foodhyd.2017.06.022
Contributors: Diana Gómez-Heincke; Inmaculada Martínez; Mats Stading; Críspulo Gallegos; Pedro Partal
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Crossref

Rheology of natural and imitation mozzarella cheese at conditions relevant to pizza baking

International Dairy Journal
2016-06 | Journal article
DOI: 10.1016/j.idairyj.2016.02.038
Contributors: Marco Berta; Erwin Muskens; Erich Schuster; Mats Stading
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Crossref

Peer review (10 reviews for 4 publications/grants)

Review activity for Dysphagia. (6)
Review activity for Food chemistry (1)
Review activity for Food hydrocolloids. (2)
Review activity for Trends in food science & technology. (1)
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