Oral processing, texture and mouthfeel: From rheology to tribology and beyond

Current Opinion in Colloid and Interface Science

Volumn 18, Issue 4, 2013, Pages 349-359

  Stokes, Jason R ^a   Boehm, Michael W ^a   Baier, Stefan K ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b PEPSICO INC   (United States)

Author keywords

Emulsions; Fat; Gap dependent; Health; Hydrocolloid; Lubrication; Microstructure; Mouthfeel; Obesity; Oil; Oral processing; Polysaccharide; Rheology; Saliva; Texture; Thin film; Tribology

Indexed keywords

FAT; GAP DEPENDENT; HYDROCOLLOID; MOUTHFEEL; OBESITY; OIL; ORAL PROCESSING; SALIVA;

BEVERAGES; BODY FLUIDS; DYNAMICS; ELASTICITY; EMULSIONS; HEALTH; LUBRICATION; MICROSTRUCTURE; POLYSACCHARIDES; RHEOLOGY; TEXTURES; THIN FILMS; TRIBOLOGY;

OILS AND FATS;

DIGESTIVE FUNCTION; EATING; EMULSION; FLOW KINETICS; FOOD; FOOD TEXTURE; HUMAN; HYDRODYNAMICS; IN VITRO STUDY; LUBRICATION; MASTICATION; PARTICLE SIZE; PHYSICS; REVIEW; SALIVA; SENSATION; SURFACE PROPERTY; SWALLOWING;

EID: 84878569661     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2013.04.010     Document Type: Review

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