The manipulation of cells and particles suspended in viscoelastic fluids in microchannels
has drawn increasing attention, in part due to the ability for single-stream three-dimensional …

Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

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 …

Coughs and sneezes feature turbulent, multiphase flows that may contain pathogen-bearing
droplets of mucosalivary fluid. As such, they can contribute to the spread of numerous …

The digestion and metabolism of lipids continues to generate considerable scientific interest,
with food emulsions increasingly being seen as a mechanism by which lipid uptake may be …

We review what is currently understood about how the structure of the primary solid
component of mucus, the glycoprotein mucin, gives rise to the mechanical and biochemical …

Oral processing of food is a dynamic process involving a range of deformation processes.
The mechanical properties and the rheology of food have been widely used to understand …

Background Saliva is a complex fluid with multifunctional roles in the oral cavity. Even
though its importance on oral health maintenance has long been recognized, the critical …

Break-up of viscoelastic filaments is pervasive in both nature and technology. If a filament is
formed by placing a drop of saliva between a thumb and forefinger and is stretched, the …

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 …