Jose Daniel De Mello

Prof. Jose Daniel De Mello

Laboratory of Tribology and Materials, School of Mechanical Engineering, Federal University of Uberlandia, Brazil
orcid

Research Focus & Metrics

Academic Career Length

43Years (1984-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 April 2018 in Tribology International
Verified
Journal Article
Closed access
KFKaline Pagnan Furlan
Kaline Pagnan Furlan
Jose Daniel De MelloJose Daniel De Mello
Jose Daniel De Mello
AKAloisio Nelmo Klein
Aloisio Nelmo Klein

1 June 2009 in Wear
Verified
Journal Article
Closed access
CSC. Scandian
C. Scandian
CBC. Boher
C. Boher
Jose Daniel De MelloJose Daniel De Mello
Jose Daniel De Mello
FRF. Rézaï-Aria
F. Rézaï-Aria

1 December 1999 in Wear
Verified
Journal Article
Closed access
Kassim Al-RubaieKassim Al-Rubaie
Kassim Al-Rubaie
HYHumberto Naoyuki Yoshimura
Humberto Naoyuki Yoshimura
Jose Daniel De MelloJose Daniel De Mello
Jose Daniel De Mello

1 April 2013 in Wear
Verified
Journal Article
Closed access
RSR. Schroeder
R. Schroeder
FTF.W. Torres
F.W. Torres
CBC. Binder
C. Binder
AKAloisio Nelmo Klein
Aloisio Nelmo Klein
Jose Daniel De MelloJose Daniel De Mello
Jose Daniel De Mello

1 November 2020 in Current Research in Food Science
Verified
Journal Article
Open access
JVJ.M. Vieira
J.M. Vieira
FOF.D. Oliveira
F.D. Oliveira
DSDiego Berti Salvaro
Diego Berti Salvaro
GMG.P. Maffezzolli
G.P. Maffezzolli
Jose Daniel De MelloJose Daniel De Mello
Jose Daniel De Mello
RCRosiane Lopes Cunha
Rosiane Lopes Cunha
Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75–3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics.

1 July 2005 in Wear
Verified
Journal Article
Closed access
JMJ.C.G. Milan
J.C.G. Milan
MCM.A. Carvalho
M.A. Carvalho
RXR.R. Xavier
R.R. Xavier
SFS.D. Franco
S.D. Franco
Jose Daniel De MelloJose Daniel De Mello
Jose Daniel De Mello