Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Oral lubrication deals with one of the most intricate examples of biotribology, where surfaces
under sliding conditions span from the hardest enamel to soft oral tissues in human …

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 …

Mucins have long been recognized as instrumental to biolubrication but the molecular
details of their lubrication mechanisms have only been explored relatively recently. The …

Here we provide a comprehensive review of the knowledge base of soft tribology, the study
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …

Water-repellent coatings with low sliding angles for aqueous liquids are of great significance
for practical applications. However, these coatings are susceptible to various types of …

Oral texture is one of the most important quality attributes that contribute to consumers'
acceptance and preference of a food product. Oral processing of food is intricate and …

Microfibrillated cellulose (MFC) is obtained by high-shear treatment of cellulose. MFC is
suitable for use as clean-label, low-calorie thickener in semi-solid foods such as …

Highlights•Soft tribology provides insights into oral tribology.•Tribology is a 'system'property
and not a physical property of food.•The tribological measurement system must be chosen …