Oral tribology work well-represented at the 8th International Symposium on Food Rheology and Structure - ISFRS 2019, Zurich, Switzerland

Oral tribology work from Sarkar Lab was well received at the 8th International Symposium on Food Rheology and Structure - ISFRS 2019, Zurich, Switzerland.by Dr. Efren Andablo-Reyes (Postdoctoral fellow, funded by ERC LubSat Project) gave a talk on "From rheology to soft tribology of biocompatible microegls in complex continnum". Emma Krop (PhD Student) gave the talk on "Do rheology and oral tribology relate to sensory texture perception? A case study on hydrogels". Emma also gave a poster presentation on "Effects of hydrogel pre-load foods with different tribological properties on food intake."

References related to the talks and poster are provided below:

• Sarkar A, Andablo-Reyes E, Bryant M, Dowson D, Neville A. 2019. Lubrication of soft oral surfaces. Current Opinion in Colloid & Interface Science. 39: 61-75  http://dx.doi.org/10.1016/j.cocis.2019.01.008
• Krop EM, Hetherington MM, Holmes M, Miquel S, Sarkar A. 2019. On relating rheology and oral tribology to sensory properties in hydrogels. Food Hydrocolloids. 88: 101-113  http://dx.doi.org/10.1016/j.foodhyd.2018.09.040
• Krop EM, Hetherington MM, Miquel S, Sarkar A. 2019. The influence of oral lubrication on food intake: a proof-of-concept study. Food Quality and Preference. 74: 118-124 http://dx.doi.org/10.1016/j.foodqual.2019.01.016
• Sarkar A, Krop EM. Marrying oral tribology to sensory perception: a systematic review. Current Opinion in Food Science. 27 http://dx.doi.org/10.1016/j.cofs.2019.05.007
• Sarkar A, Kanti F, Gulotta A, Murray BS, Zhang S. 2017. Aqueous lubrication, structure and rheological properties of whey protein microgel Pprticles. Langmuir. 33(51): 14699-14708 http://dx.doi.org/10.1021/acs.langmuir.7b03627