Food entering the oral cavity undergoes a series of complex processing behaviors. It is
subjected to compression and shearing by the teeth, tongue, and palate to reduce its size …

Orodispersible films (ODFs) are thin, mechanically strong, and flexible polymeric films that
are designed to dissolve or disintegrate rapidly in the oral cavity for local and/or systemic …

Investigation of a lubrication behavior of phase change materials (PCM) can be challenging
in applications involving relative motion, eg, sport (ice skating), food (chocolates), energy …

Background The development of nanostructures for food applications is growing
exponentially, due to their potential to improve foods' nutritional and health value as well as …

Micro-aeration has been employed by the chocolate industry as a texture and flavour
modifier. However, the impact of micro-aeration on oral processing is still not well …

Aeration in foods has been widely utilised in the food industry to develop novel foods with
enhanced sensorial characteristics. Specifically, aeration at the micron-sized scale has a …

Thermal properties, such as thermal conductivity, specific heat capacity and latent heat,
influence the melting and solidification of chocolate. The accurate prediction of these …

We illustrate how scientific understanding of Food Oral Processing enables food product
development with specific benefits for several target populations. in vivo, in vitro, and in …

The first bite involves the structural breakdown of foods due to the interaction with teeth and
is a crucial process in oral processing. Although in vitro experiments are useful in predicting …

Thin film sliding and friction phenomena of food bolus confined between tongue-palate
surfaces during oral processing can be explored using tribological measurements. However …