Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Highlights•Systematic review was conducted on relating oral tribology to sensory
perception.•Friction coefficient (μ) is measured using various surfaces and testing …

Here we provide a comprehensive review of the knowledge base of soft tribology, the study
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …

This article reviews the relationship between food texture or mouthfeel which human
perceives and objective properties of foods which instruments measure. Instrumental …

Oral friction on the tongue surface plays a pivotal role in mechanics of food transport,
speech, sensing, and hedonic responses. The highly specialized biophysical features of the …

Astringency is one of the most complex oral sensations. This dry, puckering mouthfeel
occurs when consuming wine, tea, or other foods containing polyphenols. The exact …

Food entering the oral cavity undergoes a series of complex processing behaviors. It is
subjected to compression and shearing by the teeth, tongue, and palate to reduce its size …

Wine mouthfeel and astringency play an important role in shaping the organoleptic quality
and have been associated with tannin-salivary protein colloidal interactions. The …

Highlights•Recent frictional measurements with commercial and homebuilt soft-solid
tribometers have led to new tribology perspectives.•Molecular-scale surface and lubricant …

Understanding how certain proteins cause astringency is necessary in order to improve the
mouthfeel and popularity of plant-based foods. To this end, we studied protein interactions …