Healthy articular cartilage, covering the ends of bones in major joints such as hips and
knees, presents the most efficiently‐lubricated surface known in nature, with friction …

The reach of tribology has expanded in diverse fields and tribology related research
activities have seen immense growth during the last decade. This review takes stock of the …

Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …

With the resource-intensive meat industry accounting for over 50% of food-linked emissions,
plant protein consumption is an inevitable need of the hour. Despite its significance, the key …

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 …

One of the most popular research areas in food hydrocolloids over the past decade or so
has been their application as functional ingredients to modulate the gastrointestinal fate of …

There is an increased pressure on food manufacturers to design low calorie and low fat
foods to address the global obesity crisis. Designing double emulsions (DEs) is a …

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 …

Lubrication is everywhere in the body and essential for the correct operation of biological
systems when subjected to contact stress and wear. The body is like a continuously …

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 …