“…These concepts seem to be widely recognised by the scientific community, however the results of a literature review (Table 1) highlighted that practitioners have not yet achieved a general consensus on the terms related to the blending phenomena and authors use concepts and terms interchangeably. Amongst these: blending efficiency (Bowers, Huang, Shu, & Miller, 2014;Bowers, Moore, Huang, & Shu, 2014;Xu, Hao, Zhang, & Yuan, 2018), blending status (Zhao, Huang, Shu, & Woods, 2016), blending ratio (Delfosse, Drouadaine, Largeaud, & Dumont, 2016), rate of intermixing (Oliver, 2001), binder transfer (Zhang, Wen, & Hobbs, 2015), mobilization rate (Bressi et al, 2015;Ding, Huang, & Shu, 2018;Vassaux et al, 2018;Zhao, Huang, Shu, & Woods, 2015), meso-blending (Gundla & Underwood, 2015) and the most used terminology by far degree of blending (DoB) (Abd, Al-Khalid, & Akhtar, 2018;Al-Qadi et al, 2009;Booshehrian, Mogawer, & Bonaquist, 2013;Castorena, Pape, & Mooney, 2016;Cavalli, Partl, & Poulikakos, 2017;Coffey, Dubois, Mehta, & Purdy, 2013;Gaitan et al, 2013;Kriz et al, 2014;Liphardt, Radziszewski, & Król, 2015;Mogawer, Booshehrian, Vahidi, & Austerman, 2013;Mogawer et al, 2012;Navaro et al, 2012;Norton et al, 2014;Rinaldini, Schuetz, Partl, Tebaldi, & Poulikakos, 2014;Shirodkar et al, 2013Shirodkar et al, , 2011Stephens, Mahoney, & Dippold, 2001). (Vassaux et al, 2019) "Blend" presents the ability of two components to create a homogenous product where the chemical composition is identical everywhere at the scale observation of the study.…”