The reach of tribology has expanded in diverse fields and tribology related research
activities have seen immense growth during the last decade. This review takes stock of the …

Naturally sourced gels from food biopolymers have advanced in recent decades to compare
favourably in performance and breadth of application to their synthetic counterparts. Here …

With the resource-intensive meat industry accounting for over 50% of food-linked emissions,
plant protein consumption is an inevitable need of the hour. Despite its significance, the key …

Osteoarthritis, a lubrication dysfunction related disorder in joint, is characterized by articular
cartilage degradation and joint capsule inflammation. Enhancing joint lubrication, combined …

Gels are functional materials with well-defined structures (three-dimensional networks)
assembled from the dispersed colloids, and capable of containing a large amount of water …

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 …

Lipid digestion is a bio-interfacial process that is largely governed by the binding of the
lipase-colipase-biosurfactant (bile salts) complex onto the surface of emulsified lipid …

Background Excessive intake of fat was a risk factor for chronic diseases like obesity,
diabetes, and metabolic syndrome. However, removing fat from foods was challenging …

Oral lubrication deals with one of the most intricate examples of biotribology, where surfaces
under sliding conditions span from the hardest enamel to soft oral tissues in human …

Studies in food oral processing are becoming increasingly important with the advent of the
aged society. The food oral processing model of Hutchings and Lillford (Journal of Texture …