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Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception

  • Published:2021-07 Issue: Volume:116 Page:106660
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Laguna Laura,Fiszman SusanaORCID,Tarrega Amparo

Funder

Generalitat Valenciana

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference110 articles.

1. 3D biomimetic tongue-emulating surfaces for tribological applications;Andablo-Reyes;ACS Applied Materials & Interfaces,2020

2. Exploring and explaining creaminess perception: Consumers' underlying concepts;Antmann;Journal of Sensory Studies,2011

3. Hydrocolloids modulate the structure breakdown of starch-based systems under oral conditions;Arancibia,2017

4. Methods in consumer research;Ares,2018

5. The role of saliva in oral processing: Reconsidering the breakdown path paradigm;Boehm;Journal of Texture Studies,2020

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1. The role of texture in the palatability and food oral processing;Food Hydrocolloids;2024-02

2. Effect of simulated saliva on rheological and tribological properties of oleogel-in-water HIPEs during oral processing;Journal of Colloid and Interface Science;2024-01

3. The Meaning of Sensory and Consumer Terminology;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

4. Oral Physiology and Mastication;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

5. Effects of TUG-891, a potent GPR120 agonist, on the physical and oral lipid- coating properties, and secretion of saliva;Physiology & Behavior;2023-06
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