3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions-Reference-Cited by-同舟云学术

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3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions

Published:2021-10 Issue: Volume:73 Page:102803
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Fan Juan,Annamalai Pratheep K.,Prakash Sangeeta

Funder

Australian National Fabrication Facility

University of Queensland

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

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

2. Milk fat globule structure and function: Nanoscience comes to milk production;Argov;Trends in Food Science & Technology,2008

3. Altering the fat content affects flavor release in a model yogurt system;Brauss;Journal of Agricultural and Food Chemistry,1999

4. Rheology and tribology: Two distinctive regimes of food texture sensation;Chen;Trends in Food Science & Technology,2012

5. Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions;Chojnicka-Paszun;Food Research International,2014

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1. New tribometer probe design for in vitro oral lubrication studies;Tribology International;2024-09

2. Can tribology be a tool to help tailor food for elderly population?;Current Opinion in Food Science;2023-02

3. A novel soft robotic pediatric in vitro swallowing device to gain insights into the swallowability of mini-tablets;International Journal of Pharmaceutics;2022-12

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