Rheology and tribology: Two distinctive regimes of food texture sensation

Chen, Jianshe and Stokes, Jason R. (2012) Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science and Technology, 25 1: 4-12. doi:10.1016/j.tifs.2011.11.006


Author Chen, Jianshe
Stokes, Jason R.
Title Rheology and tribology: Two distinctive regimes of food texture sensation
Journal name Trends in Food Science and Technology   Check publisher's open access policy
ISSN 0924-2244
0924-2244
Publication date 2012-05-01
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.tifs.2011.11.006
Volume 25
Issue 1
Start page 4
End page 12
Total pages 9
Place of publication Oxford, United Kingdom
Publisher Pergamon
Collection year 2013
Language eng
Abstract Oral processing of food is a dynamic process involving a range of deformation processes. The mechanical properties and the rheology of food have been widely used to understand and predict in mouth flow properties and to discover relationships with sensory perception. However, only limited success has been realised using such approaches to characterise and to interpret food texture. Tribology is emerging as a contributing discipline for understanding oral processing of food as well as texture and mouthfeel, since it encompasses both the fluid’s (lubricant’s) rheological properties as well as the surface properties of the interacting substrates in relative motion.
Keyword Sensory perception
Solid foods
Fluid foods
Lubrication
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: School of Chemical Engineering Publications
Official 2013 Collection
 
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Citation counts: TR Web of Science Citation Count  Cited 45 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 61 times in Scopus Article | Citations
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Created: Mon, 25 Jun 2012, 19:34:33 EST by System User on behalf of School of Chemical Engineering