Fluid gel lubrication as a function of solvent quality

Food Hydrocolloids

Volumn 32, Issue 1, 2013, Pages 172-177

  Mills, Tom ^a   Koay, Adeline ^b   Norton, Ian T ^a  

^a UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^b DIAGEO PLC   (Ireland)

Author keywords

Fluid gel; Lubrication; Tribology

Indexed keywords

CONSUMER PRODUCTS; FRICTION; PARTICLE SIZE; SOLVENTS;

BIOTRIBOLOGY; FLUID GEL; LUBRICATION /; LYOTROPICS; MODELLING SYSTEMS; PRODUCT MODELS; PROPERTY; SOFT SURFACE; SOLVENT QUALITY; TRIBOLOGICAL BEHAVIOUR;

TRIBOLOGY;

EID: 84872574003     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.002     Document Type: Article

References (14)

1. Gabriele A., Spyropoulos F., Norton I.T. A conceptual model for fluid gel lubrication. Soft Matter 2010, 6(17):4205-4213.
2. Garrec D.A., Norton I.T. The influence of hydrocolloid hydrodynamics on lubrication. Food Hydrocolloids 2011, 26(2):389-397.
3. Garrec D.A., Norton I.T. On the lubricating behaviour of kappa carrageenan gelled networks. Gums and stabilisers for the food industry 2012, 16:183-190. The Royal Society of Chemistry.
4. Garrec D.A., Norton I.T. Understanding fluid gel formulation and properties. Journal of Food Engineering 2012.
5. Hallsworth J.E., Heim S., Timmis K.N. Chaotropic solutes cause water stress in Pseudomonas putida. Environmental Microbiology 2003, 5(12):1270-1280.
6. Jahanmir S. Chain length effects in boundary lubrication. Wear 1985, 102(4):331-349.
7. Malone M.E., Appelqvist I.A.M., Norton I.T. Oral behaviour of food hydrocolloids and emulsions. Part 1. lubrication and deposition considerations. Food Hydrocolloids 2003, 17(6):763-773.
8. Nakano K., Kobayashi K., Nakao K., Tsuchiya R., Nagai Y. Tribological method to objectify similarity of vague tactile sensations experienced during application of liquid cosmetic foundations. Tribology International 2012.
9. Norton I.T., Frith W.J., Ablett S. Fluid gels, mixed fluid gels and satiety. Food Hydrocolloids 2006, 20(2-3):229-239.
10. Norton I.T., Jarvis D.A., Foster T.J. A molecular model for the formation and properties of fluid gels. International Journal of Biological Macromolecules 1999, 26(4):255-261.
11. Phillips G.O., Williams P.A. Handbook of hydrocolloids 2000, CRC Press.
12. Piculell L., Nilsson S. Anion-specific salt effects in aqueous agarose systems. 1. effects on the coil-helix transition and gelation of agarose. The Journal of Physical Chemistry 1989, 93(14):5596-5601.
13. Renard D., van de Velde F., Visschers R.W. The gap between food gel structure, texture and perception. Food Hydrocolloids 2006, 20(4):423-431.
14. de Wijk R.A., Prinz J.F. The role of friction in perceived oral texture. Food Quality and Preference 2005, 16(2):121-129.