Saliva is crucial to oral processing of food and consequently is also related to the sensory
and textural experience. It is often assumed that the secretion and properties of saliva …

Oral lubrication deals with one of the most intricate examples of biotribology, where surfaces
under sliding conditions span from the hardest enamel to soft oral tissues in human …

The current study reported novel oil-in-water high internal phase emulsions (HIPEs)
stabilized by oleogel and a protein. Effects of ethyl cellulose (EC, oleogelator) and oil …

Plant protein-based diets (eg, egg or meat alternatives) have emerged as a promising
approach for develo** healthy and sustainable food systems. Mayonnaise, a formulated …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Highlights•Systematic review was conducted on relating oral tribology to sensory
perception.•Friction coefficient (μ) is measured using various surfaces and testing …

Food texture manipulation and modification is a practical strategy to reduce the risk of
aspiration for dysphagia management. Addition of thickening agent to thicken liquid can …

Human saliva, a seemingly simple aqueous fluid, is, in fact, an extraordinarily complex
biocolloid that is not fully understood, despite many decades of study. Salivary lubrication is …

Background Due to the growing rise in obesity and food-linked diseases, the replacement of
calorie-dense fat has been a key focus of food industries in the last few decades with …

Dietary fibre yields an additional benefit in terms of stabilisation of food structure or
nutritional value, but may alter sensory properties in fibre-enriched foods. This study aims to …