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Rutuja Upadhyay

  • Postdoctoral Fellow
  • Zhejiang Gongshang University
  • 1h-indexImpact measure calculated using publication and citation counts. Updated daily.
  • 8CitationsNumber of citations received by Rutuja's publications. Updated daily.

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About

Food professional, currently working in the area of Food Oral Processing at Zhejiang Gongshang University in Hangzhou, China. Have developed multi-disciplinary insights into the relationship between food microstructure, processing and rheology, thus, gaining expertise on soft matter systems such as food colloids, emulsions and foams. At present working on a project to develop & apply the thin-film lubrication (soft-contact tribology) approach to obtain advanced insights into the physical aspects and sensory perception of model emulsion systems. Prime focus is on the sensory perception of mouth-feel attributes such as smoothness, creaminess, etc. and their underpinning physical mechanisms inside mouth.

Co-authors (4)

Publications (4)

  • Spectral analysis of the stick-slip phenomenon in “ oral ” tribological texture evaluation *

    • Sanahuja S
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  • Studies on Rheology of Rice Cake Batter Along with Texture and Microstructure Properties of Steamed Rice Cakes

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  • Mechanisms underlying astringency: introduction to an oral tribology approach

    • Upadhyay R
    • Brossard N
    • Chen J
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  • Characterization of bread dough: Rheological properties and microstructure

    • Upadhyay R
    • Ghosal D
    • Mehra A
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Professional experience

Zhejiang Gongshang University

Education

PhD

Indian Institute of Technology, Bombay

January 2008 - January 2013(5 years)