Johanna E Andersson
Forskare
Johanna is a Researcher at RISE with a focus on mechanical properties of food and soft materials, whether it is about developing the right consistency of a food product for elderly to swallow or about creating a desired structure of a snack product of parsnip. Her research interests include linking mechanical properties to the product's microstructure, aroma release or sensory properties.
She has a Master's and Batchelore degree in food technology from Berlin and defended her dissertation at Chalmers in 2018 on how liquids move in porous soft materials, ie capillary flow of a liquid such as coffee in a biscuit or water in a sand castle. She is also a trained pastry chef from Munich in Germany.
See her list of publications by clicking on the ORCID link above.
- Bolus rheology of texture adjusted food—Effect of age
- Investigating swallowing sounds of viscous fluid of optimized food of dysphagia…
- Remote Sensing of the Nano-Rheological Properties of Soft Materials Using Magne…
- Comparison of steaming and boiling of root vegetables for enhancing carbohydrat…
- Edible and sustainable hot-melt adhesive
- Nano-rheometry for non-invasive monitoring of texture during food oral processi…
- A mechanical model of the human throat for swallowing rheology
- Sound analysis of swallowing a shear-thinning fluid
- Compression of plant seeds assuming soft spheres
- Nanorheological analysis of xanthan/water solutions using magnetic nanoparticle…