Lubrication of chocolate during oral processing-Reference-Cited by-同舟云学术

Lubrication of chocolate during oral processing

Published:2017 Issue:2 Volume:8 Page:533-544
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Rodrigues S. A.¹²³,Selway N.⁴⁵⁶,Morgenstern M. P.⁷⁸³,Motoi L.⁷⁸³,Stokes J. R.⁴⁵⁶,James B. J.¹²³

Affiliation:

1. Department of Chemical and Materials Engineering

2. The University of Auckland

3. New Zealand

4. School of Chemical Engineering

5. The University of Queensland

6. Australia

7. Food Structure & Engineering

8. The New Zealand Institute of Plant & Food Research Limited

Abstract

Oral processing transforms the structure of dark chocolate from a fat-continuous suspension to a saliva-continuous emulsion, which results in lower viscosities, thinner films and reduced friction.

Funder

University of Auckland

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C6FO00950F

Reference46 articles.

1. Modelling texture perception by soft epithelial surfaces

2. Colloidal aspects of texture perception

3. J. R. Stokes , `Oral’ Tribology, in Food Oral Processing: Fundamentals of Eating and Sensory Perception, ed. J. Chen and L. Engelen, Wiley-Blackwell, Oxford, 1st edn, 2012, ch. 12, pp. 265–287

4. Oral movements and the perception of semi-solid foods

5. Rheology and tribology: Two distinctive regimes of food texture sensation

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