Mats Stading

Professor

RISE Research Institutes of Sweden

Sweden

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About

Professor Mats Stading is a faculty member at RISE Research Institutes of Sweden AB. He specializes in rheology and its applications in food science, particularly in the development of meat analogues and texture-modified foods. His recent research includes advanced studies on protein melt rheology and starch gelatinization, contributing to innovative measurement techniques and modeling in high moisture extrusion processes.

Articles (7)

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2021

Year:

2021

Collaborators (1)

Johanna Andersson

Scientist

RISE Research Institutes of Sweden

SWEDEN

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Mats Stading

Research Interests

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Articles (7)

Rheology in Fibre Formation for Meat-Analogues Data Analysis of Protein Melt Rheology Data

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

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

Rheomicroscopy of Starch Gelatinisation

Bolus rheology of texture adjusted food—Effect of age

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

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

Collaborators (1)

Johanna Andersson

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