New paper on rheology-tribology-sensory published in Food Hydrocolloids

New paper published in Food Hydrocolloids on relationship between rheological, tribological and sensory properties (n = 11 panellists) of hydrogels differing in hydrocolloid type, concentration and degree of inhomogeneity. Interesting findings from this work highlight that coefficients of friction (μ) of the bolus filtrate at orally relevant speeds (50 mm/s) was inversely correlated with lubrication-related attributes ‘pasty’ and positively with ‘slippery’ (p<0.05). A combination of initial fracture properties, boli viscosity and tribology of bolus filtrates (mixed regime) impacted the lubrication-related attribute ‘salivating’ (p<0.05).

Read the paper in Food Hydrocolloids, Volume 88, Pages 101-113.