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Food & Function

Linking the chemistry and physics of food with health and nutrition


Fluid mechanics of eating, swallowing and digestion – overview and perspectives

Corresponding authors
Nestlé Research Center, Vers-chez-les-Blanc, PO Box 44, 1000 Lausanne 26, Switzerland
E-mail: jan.engmann@rdls.nestle.com
Fax: +41 21 785 8553
School of Engineering, University of Wales Singleton Park, Swansea, UK SA2 8PP
Food Funct., 2013,4, 443-447

DOI: 10.1039/C2FO30184A
Received 30 Jul 2012, Accepted 24 Nov 2012
First published online 26 Nov 2012

This article is part of themed collection: International Symposium on Food Rheology and Structure
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