New paper on role of oral lubrication on supressing snack intake published in Food Quality and Preference

A new interdisciplinary proof-of-concept study conduced by Emma Krop (PhD Student) has been published in Food Quality and Preference, which  shows that tribological properties, (in particular oral lubrication provided by hydrogels) affects satiation. Using elegant techniques from food colloid science, mechanical engineering and psychology, this study demonstrates for the first time that snack intake can be suppressed by upto 32% after eating a low chewing/high lubricating hydrogel as compared to a high chewing/low lubricating hydrogel.

Food Quality and Preference, Vol 74, Pages 118-124.