Oral tribology: Bridging the gap between physical measurements and sensory experience

Current Opinion in Food Science

Volumn 9, Issue , 2016, Pages 34-41

  Pradal, Clementine ^a   Stokes, Jason R ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84964446444     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2016.04.008     Document Type: Review

References (66)

1. Bongaerts J.H.H., Fourtouni K., Stokes J.R. Soft-tribology: lubrication in a compliant PDMS-PDMS contact. Tribology Int 2007, 40:1531-1542.
2. Stokes J.R. 'Oral' rheology. Food Oral Processing 2012, 225-263. Wiley-Blackwell.
3. Stokes J.R. 'Oral' tribology. Food Oral Processing 2012, 265-287. Wiley-Blackwell.
4. Stokes J.R., Boehm M.W., Baier S.K. Oral processing, texture and mouthfeel: from rheology to tribology and beyond. Curr Opin Colloid Interface Sci 2013, 18:349-359.
5. Selway N., Stokes J.R. Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor. Annu Rev Food Sci Technol 2014, 5:373-393.
6. Chen J., Stokes J.R. Rheology and tribology: two distinctive regimes of food texture sensation. Trends Food Sci Technol 2012, 25:4-12.
7. Hiiemae K.M., Palmer J.B. Tongue movements in feeding and speech. Crit Rev Oral Biol Med 2003, 14:413-429.
8. Miller J.L., Watkin K.L. The influence of bolus volume and viscosity on anterior lingual force during the oral stage of swallowing. Dysphagia 1996, 11:117-124.
9. Prakash S., Tan D.D.Y., Chen J. Applications of tribology in studying food oral processing and texture perception. Food Res Int 2013, 54:1627-1635.
10. de Vicente J., Stokes J.R., Spikes H.A. Rolling and sliding friction in compliant, lubricated contact. Proc Inst Mech Eng J: J Eng Tribol 2006, 220:55-63.
11. Myant C., Fowell M., Spikes H.A., Stokes J.R. An investigation of lubricant film thickness in sliding compliant contacts. Tribology Trans 2010, 53:684-694.
12. Bongaerts J.H.H., Day J.P.R., Marriott C., Pudney P.D.A., Williamson A.-M. In situ confocal Raman spectroscopy of lubricants in a soft elastohydrodynamic tribological contact. J Appl Phys 2008, 104:014913.
13. Selway N., Stokes J.R. Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: differentiating semi-fluid foods with similar rheology. Food Res Int 2013, 54:423-431.
14. Rossetti D., Bongaerts J.H.H., Wantling E., Stokes J.R., Williamson A.M. Astringency of tea catechins: more than an oral lubrication tactile percept. Food Hydrocoll 2009, 23:1984-1992.
15. de Vicente J., Stokes J.R., Spikes H.A. Soft lubrication of model hydrocolloids. Food Hydrocolloids 2006, 20:483-491.
16. Stokes J.R., Macakova L., Chojnicka-Paszun A., de Kruif C.G., de Jongh H.H.J. Lubrication, adsorption, and rheology of aqueous polysaccharide solutions. Langmuir 2011, 27:3474-3484.
17. Chojnicka-Paszun A., Doussinault S., de Jongh H.H.J. Sensorial analysis of polysaccharide-gelled protein particle dispersions in relation to lubrication and viscosity properties. Food Res Int 2014, 56:199-210.
18. Chojnicka-Paszun A., de Jongh H.H.J. Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions. Food Res Int 2014, 62:1020-1028.
19. Garrec D.A., Norton I.T. Boundary lubrication by sodium salts: a Hofmeister series effect. J Colloid Interface Sci 2012, 379:33-40.
20. Garrec D.A., Norton I.T. Kappa carrageenan fluid gel material properties. Part 2: Tribology. Food Hydrocoll 2013, 33:160-167.
21. Douaire M., Stephenson T., Norton I.T. Soft tribology of oil-continuous emulsions. J Food Eng 2014, 139:24-30.
22. Fernández Farrés I., Norton I.T. The influence of co-solutes on tribology of agar fluid gels. Food Hydrocoll 2015, 45:186-195.
23. Hamilton I.E., Norton I.T. Modification to the lubrication properties of xanthan gum fluid gels as a result of sunflower oil and triglyceride stabilised water in oil emulsion addition. Food Hydrocoll 2016, 55:220-227.
24. Mills T., Koay A., Norton I.T. Fluid gel lubrication as a function of solvent quality. Food Hydrocoll 2013, 32:172-177.
25. Yakubov G.E., Branfield T.E., Bongaerts J.H.H., Stokes J.R. Tribology of particle suspensions in rolling-sliding soft contacts. Biotribology 2015, 3:1-10.
26. Dresselhuis D.M., de Hoog E.H.A., Cohen Stuart M.A., van Aken G.A. Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocoll 2008, 22:323-335.
27. Dresselhuis D.M., de Hoog E.H.A., Cohen Stuart M.A., Vingerhoeds M.H., van Aken G.A. The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocoll 2008, 22:1170-1183.
28. Liu K., Stieger M., van der Linden E., van de Velde F. Fat droplet characteristics affect rheological, tribological and sensory properties of food gels. Food Hydrocoll 2015, 44:244-259.
29. Liu K., Tian Y., Stieger M., van der Linden E., van de Velde F. Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods. Food Hydrocoll 2016, 52:403-414.
30. Dresselhuis D.M., Klok H.J., Stuart M.A.C., Vries R.J., Aken G.A., Hoog E.H.A. Tribology of o/w emulsions under mouth-like conditions: determinants of friction. Food Biophys 2007, 2:158-171.
31. Krzeminski A., Wohlhüter S., Heyer P., Utz J., Hinrichs J. Measurement of lubricating properties in a tribosystem with different surface roughness. Int Dairy J 2012, 26:23-30.
32. Kim J.M., Wolf F., Baier S.K. Effect of varying mixing ratio of PDMS on the consistency of the soft-contact Stribeck curve for glycerol solutions. Tribol Int 2015, 89:46-53.
33. Le Calvé B., Saint-Léger C., Babas R., Gelin J.L., Parker A., Erni P., Cayeux I. Fat perception: how sensitive are we?. J Texture Stud 2015, 46:200-211.
34. Chojnicka-Paszun A., de Jongh H.H.J., de Kruif C.G. Sensory perception and lubrication properties of milk: influence of fat content. Int Dairy J 2012, 26:15-22.
35. Sonne A., Busch-Stockfisch M., Weiss J., Hinrichs J. Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data. LWT - Food Sci Technol 2014, 59:342-347.
36. Joyner H.S., Pernell C.W., Daubert C.R. Beyond surface selection: the impact of different methodologies on tribological measurements. J Food Eng 2014, 134:45-58.
37. Joyner H.S., Pernell C.W., Daubert C.R. Impact of formulation and saliva on acid milk gel friction behavior. J Food Sci 2014, 79:E867-E880.
38. Chen J., Suenaga H., Hogg M., Li W., Swain M., Li Q. Determination of oral mucosal Poisson's ratio and coefficient of friction from in-vivo contact pressure measurements. Computer Methods Biomech Biomed Eng 2016, 19:357-365.
39. Zhang Y.-R., Du W., Zhou X.-D., Yu H.-Y. Review of research on the mechanical properties of the human tooth. In J Oral Sci 2014, 6:61-69.
40. Cheng S., Gandevia S.C., Green M., Sinkus R., Bilston L.E. Viscoelastic properties of the tongue and soft palate using MR elastography. J Biomech 2011, 44:450-454.
41. Chen J., Ahmad R., Li W., Swain M., Li Q. Biomechanics of oral mucosa. J Royal Soc Interface 2015, 12.
42. Yakubov G.E., Gibbins H., Proctor G.B., Carpenter G.H. Oral mucosa: physiological and physicochemical aspects. Mucoadhesive Materials and Drug Delivery Systems 2014, 1-38. John Wiley & Sons Ltd.
43. Bongaerts J.H.H., Rossetti D., Stokes J.R. The lubricating properties of human whole saliva. Tribology Lett 2007, 27:277-287.
44. Macakova L., Yakubov G.E., Plunkett M.A., Stokes J.R. Influence of ionic strength on the tribological properties of pre-adsorbed salivary films. Tribology Int 2011, 44:956-962.
45. Gibbins H.L., Yakubov G.E., Proctor G.B., Wilson S., Carpenter G.H. What interactions drive the salivary mucosal pellicle formation?. Colloids Surfaces B: Biointerf 2014, 120:184-192.
46. Ployon S., Belloir C., Bonnotte A., Lherminier J., Canon F., Morzel M. The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium. Arch Oral Biol 2016, 61:149-155.
47. Yakubov G.E., Macakova L., Wilson S., Windust J.H.C., Stokes J.R. Aqueous lubrication by fractionated salivary proteins: synergistic interaction of mucin polymer brush with low molecular weight macromolecules. Tribology Int 2015, 89:34-45.
48. Macakova L., Yakubov G.E., Plunkett M.A., Stokes J.R. Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer. Colloids Surfaces B: Biointerf 2010, 77:31-39.
49. Valentová H., Skrovánková S., Panovská Z., Pokorný J. Time-intensity studies of astringent taste. Food Chem 2002, 78:29-37.
50. Menchicchi B., Fuenzalida J.P., Hensel A., Swamy M.J., David L., Rochas C., Goycoolea F.M. Biophysical analysis of the molecular interactions between polysaccharides and mucin. Biomacromolecules 2015, 16:924-935.
51. Upadhyay R., Brossard N., Chen J. Mechanisms underlying astringency: introduction to an oral tribology approach. J Phys D Appl Phys 2016, 49:104003.
52. Lee C.A., Ismail B., Vickers Z.M. The role of salivary proteins in the mechanism of astringency. J Food Sci 2012, 77:C381-C387.
53. Poncet-Legrand C., Edelmann A., Putaux J.L., Cartalade D., Sarni-Manchado P., Vernhet A. Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio. Food Hydrocoll 2006, 20:687-697.
54. Vardhanabhuti B., Cox P.W., Norton I.T., Foegeding E.A. Lubricating properties of human whole saliva as affected by β-lactoglobulin. Food Hydrocoll 2011, 25:1499-1506.
55. Brossard N., Cai H., Osorio F., Bordeu E., Chen J. "Oral" Tribological study on the astringency sensation of red wines. J Texture Stud 2016, 10.1111/jtxs.12184.
56. Rovers T.A.M., Sala G., Van der Linden E., Meinders M.B.J. Potential of microbubbles as fat replacer: effect on rheological, tribological and sensorial properties of model food systems. J Texture Stud 2016, 10.1111/jtxs.12175.
57. Kokini J.L. The physical basis of liquid food texture and texture-taste interactions. J Food Eng 1987, 6:51-81.
58. Shama F., Sherman P. Identification of stimuli controlling the sensory evaluation of viscosity II. Oral Methods. J Texture Stud 1973, 4:111-118.
59. Cutler A.N., Morris E.R., Taylor L.J. Oral perception of viscosity in fluid foods and model systems. J Texture Stud 1983, 14:377-395.
60. Engelen L., de Wijk R.A., van der Bilt A., Prinz J.F., Janssen A.M., Bosman F. Relating particles and texture perception. Physiol Behav 2005, 86:111-117.
61. de Wijk R.A., Prinz J.F. The role of friction in perceived oral texture. Food Qual Pref 2005, 16:121-129.
62. Tyle P. Tactile pattern recognition effect of size, shape and hardness of particles in suspension on oral texture and palatability. Acta Psychol 1993, 84:111-118.
63. Malone M.E., Appelqvist I.A.M., Norton I.T. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocoll 2003, 17:763-773.
64. Beecher J.W., Drake M.A., Luck P.J., Foegeding E.A. Factors regulating astringency of whey protein beverages. J Dairy Sci 2008, 91:2553-2560.
65. Carvalho-da-Silva A.M., Van Damme I., Taylor W., Hort J., Wolf B. Oral processing of two milk chocolate samples. Food Funct 2013, 4:461-469.
66. Krzeminski A., Prell K.A., Busch-Stockfisch M., Weiss J., Hinrichs J. Whey protein-pectin complexes as new texturising elements in fat-reduced yoghurt systems. Int Dairy J 2014, 36:118-127.