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 …

With the resource-intensive meat industry accounting for over 50% of food-linked emissions,
plant protein consumption is an inevitable need of the hour. Despite its significance, the key …

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 …

Application of whey protein isolate and low-methoxy pectin-based fat mimetics in
mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of …

We investigate the influence of surface roughness and hydrophobicity on the lubrication of a
soft contact, consisting of a poly (dimethylsiloxane)(PDMS) sphere and a flat PDMS disk …

Providing a vital link between chemistry and physics on the nanoscale, this book offers
concise coverage of the entire topic in five major sections, beginning with synthesis of …

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 …

The demand for high performance and customizable oral care products requires addressing
technical challenges in dentistry, including tribology. The existing literature on dental …