Tribology and its growing use toward the study of food oral processing and sensory perception
Here we provide a comprehensive review of the knowledge base of soft tribology, the study
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …
[HTML][HTML] Mucoadhesion: A food perspective
SL Cook, SP Bull, L Methven, JK Parker… - Food …, 2017 - Elsevier
The role of mucoadhesion in the perception and sensory characterisation of food products is
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …
becoming more apparent. Traditionally, mucoadhesives are used to enhance drug …
Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt
A systematic study on the effect of some commonly used hydrocolloids in yoghurt
formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01 …
formulation, namely gelatin (0.5–1.5%), xanthan gum (0.005–0.015%), carrageenan (0.01 …
[HTML][HTML] Ultrasonic treatment regulates the properties of gelatin emulsion to obtain high-quality gelatin film
X Li, XM Sha, HS Yang, ZY Ren, ZC Tu - Food Chemistry: X, 2023 - Elsevier
Gelatin emulsion was an important process for preparing gelatin films. A gelatin film with
water resistance and ductility could be prepared using gelatin emulsion, whereas the …
water resistance and ductility could be prepared using gelatin emulsion, whereas the …
3D printing complex egg white protein objects: properties and optimization
L Liu, Y Meng, X Dai, K Chen, Y Zhu - Food and Bioprocess Technology, 2019 - Springer
Abstract Three-dimensional (3D) is an emerging technique for the production of various
unique and complex food items. Printing materials and recipes should be optimized to …
unique and complex food items. Printing materials and recipes should be optimized to …
Glycosylated fish gelatin emulsion: Rheological, tribological properties and its application as model coffee creamers
T Huang, Z Tu, Z Zou, X Shangguan, H Wang… - Food …, 2020 - Elsevier
In this study, the emulsion stability of modified fish gelatin (FG) with gum Arabic (GA) and
octenyl succinate anhydride gum Arabic (OSA-GA) through glycosylation and un …
octenyl succinate anhydride gum Arabic (OSA-GA) through glycosylation and un …
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
T Huang, Z Tu, X Shangguan, H Wang, X Sha… - Food Chemistry, 2018 - Elsevier
Rheological, microstructural and emulsifying properties of fish gelatin phosphorylated using
sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50° C for …
sodium trimetaphosphate (STMP) were studied. Phosphorylation was carried out at 50° C for …
Smoothness as a tactile percept: Correlating 'oral'tribology with sensory measurements
The objective of the work was to carry out a comprehensive study to investigate the
tribological response of the oil-in-water (o/w) emulsion systems between …
tribological response of the oil-in-water (o/w) emulsion systems between …
Relating rheology and tribology of commercial dairy colloids to sensory perception
This study aims to investigate the relationship between rheological and tribological
properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal …
properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal …
Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel
The effect of different types of fat (anhydrous milk fat, palm stearin, soybean oil) and
concentrations (0.5, 1, and 2%) in soy protein isolate (SPI) gel on their gelation behaviour …
concentrations (0.5, 1, and 2%) in soy protein isolate (SPI) gel on their gelation behaviour …