Applications of tribology in studying food oral processing and texture perception

Food Research International

Volumn 54, Issue 2, 2013, Pages 1627-1635

  Prakash, Sangeeta ^a   Tan, Daniel Dan Yi ^a   Chen, Jianshe ^b  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Food texture; Friction; Lubrication; Oral sensation; Tribology

Indexed keywords

FOOD TEXTURE; FRICTIONAL PROPERTIES; LUBRICATING PROPERTIES; ORAL SENSATION; QUALITY ATTRIBUTES; RHEOLOGICAL PROPERTY; TEXTURE PERCEPTION; TRIBOLOGICAL SYSTEMS;

FRICTION; LUBRICATION; TEXTURES; TRIBOLOGY;

PROCESSED FOODS;

EID: 84887002095     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.10.010     Document Type: Review

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