Surface textures with micro-scale feature dimensions still hold great potential to enhance the
frictional performance of tribological systems. Apart from the ability of surface texturing to …

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 …

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 …

There are numerous challenges facing the modern food and agriculture industry that
urgently need to be addressed, including feeding a growing global population, mitigating …

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 …

In this study, the emulsion stability of modified fish gelatin (FG) with gum Arabic (GA) and
octenyl succinate anhydride gum Arabic (OSA-GA) through glycosylation and un …

Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical,
rheological and tribological properties of the resulted pastes were analyzed. Microscopy and …

Food oral processing (FOP) is a fast-emerging research area in the food science discipline.
Since its first introduction about a decade ago, a large amount of literature has been …

Dietary fibre yields an additional benefit in terms of stabilisation of food structure or
nutritional value, but may alter sensory properties in fibre-enriched foods. This study aims to …