Skip to main content
SpringerLink
Log in

Semisolid Food Tribology

  • Chapter
  • First Online:
Rheology of Semisolid Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

Tribology, or friction, lubrication, and wear behaviors between sliding countersurfaces, is a subset of rheology. The current consensus is that tribological behaviors of foods may be linked to friction-related food textural attributes. Because friction-related behaviors cannot be determined by traditional rheometry, tribological data may better correlate to friction-related textural attributes than rheological data (Malone ME, Appelqvist IAM, Norton IT, Food Hydrocoll 17:763–773, 2003a; Prakash S, Tan DDY, Chen J, Food Res Int 54:1627–1635, 2013). Indeed, semisolid foods are palated during consumption, and the motions of the oral surfaces during palating involve one surface sliding against another, generating friction-related sensations. However, textural attributes involve complex, temporal sensations (Prakash S, Tan DDY, Chen J Food Res Int 54:1627–1635, 2013; Hutchings JB, Lillford PJ, J Texture Stud 19:103–115, 1988; Lenfant F, Loret C, Pineau N, Hartmann C, Martin N, Appetite 52:659–667, 2009), making universal relationships between semisolid food tribological behaviors and sensory attributes difficult to determine. Furthermore, it can also be challenging to isolate the contribution of a single food component to semisolid food friction behaviors, particularly if the friction behaviors of the food change under oral conditions (e.g. the presence of saliva). While several basic relationships have been established, such as a direct relationship between sensory astringency from tannins and friction coefficient in the presence of saliva, much work is needed to fully understand the universal relationships among semisolid food composition and structure, instrumental friction measurements, and textural attributes.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 109.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 109.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Adams, G. G., & Nosonovsky, M. (2000). Contact modeling — forces. Tribology International, 33, 431–442.

    Article  Google Scholar 

  • Akhtar, M., Stenzel, J., Murray, B. S., & Dickinson, E. (2005). Factors affecting the perception of creaminess of oil-in-water emulsions. Food Hydrocolloids, 19, 521–526.

    Article  CAS  Google Scholar 

  • Andrewes, P., Kelly, M., Vardhanabhuti, B., & Foegeding, E. A. (2011). Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages. International Dairy Journal, 21, 523–530.

    Article  CAS  Google Scholar 

  • Ares, G., et al. (2007). Influence of gelatin and starch on the instrumental and sensory texture of stirred yogurt. International Journal of Dairy Technology, 60, 263–269.

    Article  CAS  Google Scholar 

  • Beecher, J. W., Drake, M. A., Luck, P. J., & Foegeding, E. A. (2008). Factors regulating astringency of whey protein beverages. Journal of Dairy Science, 91, 2553–2560.

    Article  CAS  PubMed  Google Scholar 

  • Bongaerts, J. H. H., Fourtouni, K., & Stokes, J. R. (2007a). Soft-tribology: Lubrication in a compliant PDMS-PDMS contact. Tribology International, 40, 1531–1542.

    Article  CAS  Google Scholar 

  • Bongaerts, J. H. H., Rossetti, D., & Stokes, J. R. (2007b). The lubricating properties of human whole saliva. Tribology Letters, 27, 277–287.

    Article  CAS  Google Scholar 

  • Brennan, C. S., & Tudorica, C. M. (2008). Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt: Comparative study of the utilisation of barley beta-glucan, guar gum and inulin. International Journal of Food Science and Technology, 43, 824–833.

    Article  CAS  Google Scholar 

  • Brossard, N., Cai, H., Osorio, F., Bordeu, E., & Chen, J. (2016). “Oral” tribological study on the astringency sensation of red wines. Journal of Texture Studies, 47, 392–402.

    Article  Google Scholar 

  • Camacho, S., Liu, K., van der Linden, A., Stieger, M., & van de Velde, F. (2015). Formation, clearance and mouthfeel perception of oral coatings formed by emulsion-filled gels. Journal of Texture Studies, 46, 399–410.

    Article  Google Scholar 

  • Campbell, C. L., Foegeding, E. A., & van de Velde, F. (2017). A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement. Journal of Texture Studies, 48, 335–341.

    Article  PubMed  Google Scholar 

  • Cárdenas, M., et al. (2007a). Human saliva forms a complex film structure on alumina surfaces. Biomacromolecules, 8, 65–69.

    Article  PubMed  CAS  Google Scholar 

  • Cárdenas, M., Elofsson, U., & Lindh, L. (2007b). Salivary Mucin MUC5B could be an important component of in vitro pellicles of human saliva: An in situ ellipsometry and atomic force microscopy study. Biomacromolecules, 8, 1149–1156.

    Article  PubMed  CAS  Google Scholar 

  • Carpenter, G. H. (2013). The secretion, components, and properties of saliva. Annual Review of Food Science and Technology, 4, 267–276.

    Article  CAS  PubMed  Google Scholar 

  • Chen, J. (2009). Food oral processing- a review. Food Hydrocolloids, 23, 1–25.

    Article  CAS  Google Scholar 

  • Chen, J., & Engelen, L. (2012). Food oral processing: Fundamentals of eating and sensory perception. (p. 320). West Sussex, UK: John Wiley & Sons.

    Google Scholar 

  • Chen, J., & Stokes, J. R. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science and Technology, 25, 4–12.

    Article  CAS  Google Scholar 

  • Chojnicka, A., De Jong, S., De Kruif, C. G., & Visschers, R. W. (2008a). Lubrication properties of protein aggregate dispersions in a soft contact. Journal of Agricultural and Food Chemistry, 56, 1274–1282.

    Article  CAS  PubMed  Google Scholar 

  • Chojnicka, A., de Jong, S., de Kruif, C. G., & Visschers, R. W. (2008b). Lubrication properties of protein aggregate dispersions in a soft contact. Journal of Agricultural and Food Chemistry, 56, 1274–1282.

    Article  CAS  PubMed  Google Scholar 

  • Chojnicka, A., Sala, G., DeKruif, C., & van de Velde, F. (2009). The interactions between oil droplets and gel matrix affect the lubrication properties of sheared emulsion-filled gels. Food Hydrocolloids, 23, 1038–1046.

    Article  CAS  Google Scholar 

  • Chojnicka-Paszun, A., & De Jongh, H. H. J. (2014). Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions. Food Research International, 62, 1020–1028.

    Article  CAS  Google Scholar 

  • Chojnicka-Paszun, A., de Jongh, H. H. J., & de Kruif, C. G. (2012). Sensory perception and lubrication properties of milk: Influence of fat content. International Dairy Journal, 26, 15–22.

    Article  Google Scholar 

  • Christersson, C. E., Lindh, L., & Arnebrant, T. (2000). Film-forming properties and viscosities of saliva substitutes and human whole saliva. European Journal of Oral Sciences, 108, 418–425.

    Article  CAS  PubMed  Google Scholar 

  • Crockett, R. (2014). Friction and adhesion of polysaccharides. Tribology Online, 9, 154–163.

    Article  Google Scholar 

  • Crowley, S. V., et al. (2014). Heat stability of reconstituted milk protein concentrate powders. International Dairy Journal, 37, 104–110.

    Article  CAS  Google Scholar 

  • Davies, G. A., & Stokes, J. R. (2008). Thin film and high shear rheology of multiphase complex fluids. Journal of Non-Newtonian Fluid Mechanics, 148, 73–87.

    Article  CAS  Google Scholar 

  • Dawes, C. (1975). Circadian rhythms in the flow rate and composition of unstimulated and stimulated human submandibular saliva. The Journal of Physiology, 244, 535–548.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Dawes, C. (1996). Factors influencing salivary flow rate and composition. Saliva Oral Health, 2, 27.

    Google Scholar 

  • De Hoog, E. H. A., Prinz, J. F., Huntjens, L., Dresselhuis, D. M., & Van Aken, G. A. (2006). Lubrication of oral surfaces by food emulsions: The importance of surface characteristics. Journal of Food Science, 71, E337–E341.

    Article  CAS  Google Scholar 

  • de Vicente, J., Stokes, J. R., & Spikes, H. A. (2005a). The frictional properties of Newtonian fluids in rolling-sliding soft-EHL contact. Tribology Letters, 20, 273–286.

    Article  Google Scholar 

  • de Vicente, J., Stokes, J. R., & Spikes, H. A. (2005b). Lubrication properties of non-adsorbing polymer solutions in soft elastohydrodynamic (EHD) contacts. Tribology International, 38, 515–526.

    Article  CAS  Google Scholar 

  • De Vicente, J., Stokes, J. R., & Spikes, H. A. (2006). Soft lubrication of model hydrocolloids. Food Hydrocolloids, 20, 483–491.

    Article  CAS  Google Scholar 

  • de Wijk, R. A., & Prinz, J. F. (2005). The role of friction in perceived oral texture. Food Quality and Preference, 16, 121–129.

    Article  Google Scholar 

  • de WIjk, R. A., & Prinz, J. F. (2006). Mechanisms underlying the role of friction in oral texture. Journal of Texture Studies, 37, 413–427.

    Article  Google Scholar 

  • de Wijk, R. A., & Prinz, J. F. (2007). Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises. Food Quality and Preference, 18, 641–650.

    Article  Google Scholar 

  • De Wijk, R. A., Prinz, J. F., Engelen, L., & Weenen, H. (2004). The role of alpha-amylase in the perception of oral texture and flavour in custards. Physiology & Behavior, 83, 81–91.

    Article  CAS  Google Scholar 

  • de Wijk, R. A., Wulfert, F., & Prinz, J. F. (2006a). Oral processing assessed by M-mode ultrasound imaging varies with food attribute. Physiology & Behavior, 89, 15–21.

    Article  CAS  Google Scholar 

  • De Wijk, R. A., Prinz, J. F., & Janssen, A. M. (2006b). Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids, 20, 24–34.

    Article  CAS  Google Scholar 

  • Derler, S., Schrade, U., & Gerhardt, L.-C. (2007). Tribology of human skin and mechanical skin equivalents in contact with textiles. Wear, 263, 1112–1116.

    Article  CAS  Google Scholar 

  • Dickie, A. M., & Kokini, J. L. (1983). An improved model for food thickness from non-Newtonian fluid mechanics in the mouth. Journal of Food Science, 48, 57–61.

    Article  Google Scholar 

  • Drake, M. A., Chen, X. Q., Tamarapu, S., & Leenanon, B. (2000). Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts. Journal of Food Science, 65, 1244–1247.

    Article  CAS  Google Scholar 

  • Dresselhuis, D. M., et al. (2007). Tribology of o/w emulsions under mouth-like conditions: Determinants of friction. Food Biophysics, 2, 158–171.

    Article  Google Scholar 

  • Dresselhuis, D. M., de Hoog, E. H. A., Cohen Stuart, M. A., & van Aken, G. A. (2008a). Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids, 22, 323–335.

    Article  CAS  Google Scholar 

  • Dresselhuis, D. M., de Hoog, E. H. A., Cohen Stuart, M. A., Vingerhoeds, M. H., & van Aken, G. A. (2008b). The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocolloids, 22, 1170–1183.

    Article  CAS  Google Scholar 

  • Garrec, D., & Norton, I. T. (2012). The influence of hydrocolloid hydrodynamics on lubrication. Food Hydrocolloids, 26, 389–397.

    Article  CAS  Google Scholar 

  • Giasson, S., Israelachvili, J., & Yoshizawa, H. (1997). Thin film morphology and tribology study of mayonnaise. Journal of Food Science, 62, 640–652.

    Article  CAS  Google Scholar 

  • Gibbins, H. L., & Carpenter, G. H. (2013). Alternative mechanisms of astringency - what is the role of saliva? Journal of Texture Studies, 44, 364–375.

    Article  Google Scholar 

  • Gibbins, H. L., Yakubov, G. E., Proctor, G. B., Wilson, S., & Carpenter, G. H. (2014). What interactions drive the salivary mucosal pellicle formation? Colloids and Surfaces. B, Biointerfaces, 120, 184–192.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Godoi, F. C., Bhandari, B. R., & Prakash, S. (2017). Tribo-rheology and sensory analysis of a dairy semi-solid. Food Hydrocolloids, 70, 240–250.

    Article  CAS  Google Scholar 

  • Gong, J., & Osada, Y. (1998). Gel friction: A model based on surface repulsion and adsorption. The Journal of Chemical Physics, 109, 8062–8068.

    Article  CAS  Google Scholar 

  • Greene, G. W., et al. (2013). Lubrication and wear protection of natural (bio)systems. Polymer Adhesion, Friction, and Lubrication, 83–133. https://doi.org/10.1002/9781118505175.ch3.

    Chapter  Google Scholar 

  • Hayashi, R., et al. (2002). A novel handy probe for tongue pressure measurement. The International Journal of Prosthodontics, 15, 385.

    PubMed  Google Scholar 

  • Huc, D., Michon, C., Bedoussac, C., & Bosc, V. (2016). Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation. International Dairy Journal, 61, 126–134.

    Article  Google Scholar 

  • Humphrey, S. P., & Williamson, R. T. (2001). A review of saliva: Normal composition, flow, and function. The Journal of Prosthetic Dentistry, 85, 162–169.

    Article  CAS  PubMed  Google Scholar 

  • Isleten, M., & Karagul-Yuceer, Y. (2006). Effects of dried dairy ingredients on physical and sensory properties of nonfat yogurt. Journal of Dairy Science, 89, 2865–2872.

    Article  CAS  PubMed  Google Scholar 

  • Joyner (Melito), H. S., & Damiano, H. (2015). Influence of various hydrocolloids on cottage cheese cream dressing stability. International Dairy Journal, 51, 24–33.

    Article  CAS  Google Scholar 

  • Joyner (Melito), H. S., Pernell, C. W., & Daubert, C. R. (2014a). Impact of formulation and saliva on acid milk gel friction behavior. Journal of Food Science, 79, E867.

    Article  CAS  Google Scholar 

  • Joyner (Melito), H. S., Pernell, C. W., & Daubert, C. R. (2014b). Impact of oil-in-water emulsion composition and preparation method on emulsion physical properties and friction behaviors. Tribology Letters, 56, 143–160.

    Article  CAS  Google Scholar 

  • Joyner (Melito), H. S., Pernell, C. W., & Daubert, C. R. (2014c). Beyond surface selection: The impact of different methodologies on tribological measurements. Journal of Food Engineering, 134, 45–58.

    Article  Google Scholar 

  • Joyner (Melito), H. S., Pernell, C. W., & Daubert, C. R. (2014d). Impact of parameter settings on normal force and gap height during tribological measurements. Journal of Food Engineering, 137, 51–63.

    Article  Google Scholar 

  • Kokini, J. L. (1987). The physical basis of liquid food texture and texture-taste interactions. Journal of Food Engineering, 6, 51–81.

    Article  Google Scholar 

  • Kokini, J. L., & Cussler, E. L. (1983). Predicting the texture of liquid and melting semi-solid foods. Journal of Food Science, 48, 1221–1225.

    Article  Google Scholar 

  • Krzeminski, A., Prell, K. A., Busch-Stockfisch, M., Weiss, J., & Hinrichs, J. (2014). Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems. International Dairy Journal, 36, 118–127.

    Article  CAS  Google Scholar 

  • Kupirovič, U. P., Elmadfa, I., Juillerat, M.-A., & Raspor, P. (2017). Effect of saliva on physical food properties in fat texture perception. Critical Reviews in Food Science and Nutrition, 57, 1061–1077.

    Article  PubMed  CAS  Google Scholar 

  • Laguna, L., Farrell, G., Bryant, M., Morina, A., & Sarkar, A. (2017). Relating rheology and tribology of commercial dairy colloids to sensory perception. Food & Function, 8, 563–573.

    Article  CAS  Google Scholar 

  • Laiho, S., Williams, R. P. W., Poelman, A., Appelqvist, I., & Logan, A. (2017). Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts. Food Hydrocolloids, 67, 166–177.

    Article  CAS  Google Scholar 

  • Li, Y., Joyner, H. S., Carter, B. G., & Drake, M. A. (2018). Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk. Journal of Dairy Science, 101, 2941.

    Article  CAS  PubMed  Google Scholar 

  • Lindh, L., Glantz, P.-O., Isberg, P.-E., & Arnebrant, T. (2001). An in vitro study of initial adsorption from human parotid and submandibular/sublingual resting saliva at solid/liquid interfaces. Biofouling, 17, 227–239.

    Article  Google Scholar 

  • Lindh, L., Glantz, P.-O., Carlstedt, I., Wickström, C., & Arnebrant, T. (2002a). Adsorption of MUC5B and the role of mucins in early salivary film formation. Colloids and Surfaces. B, Biointerfaces, 25, 139–146.

    Article  CAS  Google Scholar 

  • Lindh, L., Glantz, P.-O., Strömberg, N., & Arnebrant, T. (2002b). On the adsorption of human acidic proline-rich proteins (PRP-1 and PRP-3) and Statherin at solid/liquid interfaces. Biofouling, 18, 87–94.

    Article  CAS  Google Scholar 

  • Liu, K., Stieger, M., Van Der Linden, E., & Van De Velde, F. (2015). Fat droplet characteristics affect rheological, tribological and sensory properties of food gels. Food Hydrocolloids, 44, 244–259.

    Article  CAS  Google Scholar 

  • Liu, K., Stieger, M., van der Linden, E., & van de Velde, F. (2016a). Tribological properties of rice starch in liquid and semi-solid food model systems. Food Hydrocolloids, 58, 184–193.

    Article  CAS  Google Scholar 

  • Liu, K., Tian, Y., Stieger, M., Van der Linden, E., & Van de Velde, F. (2016b). Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods. Food Hydrocolloids, 52, 403–414.

    Article  CAS  Google Scholar 

  • Liu, K., Stieger, M., van der Linden, E., & van de Velde, F. (2016c). Effect of microparticulated whey protein on sensory properties of liquid and semi-solid model foods. Food Hydrocolloids, 60, 186–198.

    Article  CAS  Google Scholar 

  • Loria, K. (2017). New trends are stirring up the yogurt segment. Food Dive. Available at: https://www.fooddive.com/news/new-trends-are-stirring-up-the-yogurt-segment/443758/. Accessed 8 Oct 2018.

  • Lu, X., Khonsari, M. M., & Gelinck, E. R. M. (2006). The stribeck curve: Experimental results and theoretical prediction. Journal of Tribology, 128, 789–794.

    Article  Google Scholar 

  • Macakova, L., Yakubov, G. E., Plunkett, M. A., & Stokes, J. R. (2010). Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer. Colloids and Surfaces. B, Biointerfaces, 77, 31–39.

    Article  CAS  PubMed  Google Scholar 

  • Malone, M. E., Appelqvist, I. A. M., & Norton, I. T. (2003a). Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids, 17, 763–773.

    Article  CAS  Google Scholar 

  • Malone, M., Appelqvist, I. A., & Norton, I. (2003b). Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids, 17, 763–773.

    Article  CAS  Google Scholar 

  • Meena, G. S., Singh, A. K., Panjagari, N. R., & Arora, S. (2017). Milk protein concentrates: Opportunities and challenges. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-017-2796-0.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Mordor Intelligence. Yogurt market - segmented by application and geography – growth, trends, and forecast (2018–2023). (2018). Available at: https://www.mordorintelligence.com/industry-reports/yogurt-market. Accessed 8 Oct 2018.

  • Morell, P., Chen, J., & Fiszman, S. (2017). The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts. Food & Function, 8, 545–553.

    Article  CAS  Google Scholar 

  • Myant, C., Spikes, H. A., & Stokes, J. R. (2010a). Influence of load and elastic properties on the rolling and sliding friction of lubricated compliant contacts. Tribology International, 43, 55–63.

    Article  CAS  Google Scholar 

  • Myant, C., Fowell, M., Spikes, H. A., Stokes, J. R., & Chang, L. (2010b). An investigation of lubricant film thickness in sliding compliant contacts. Tribology Transactions, 53, 684–694.

    Article  CAS  Google Scholar 

  • Nguyen, P. T. M., Nguyen, T. A. H., Bhandari, B., & Prakash, S. (2015). Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. Journal of Food Engineering, 185, 1–8.

    Article  Google Scholar 

  • Nguyen, P. T. M., Bhandari, B., & Prakash, S. (2016). Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168, 27–34.

    Article  Google Scholar 

  • Nguyen, P. T. M., Kravchuk, O., Bhandari, B., & Prakash, S. (2017). Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids, 72, 90–104.

    Article  CAS  Google Scholar 

  • Ningtyas, D. W., Bhandari, B., Bansal, N., & Prakash, S. (2017). A tribological analysis of cream cheeses manufactured with different fat content. International Dairy Journal, 73, 155–165.

    Article  CAS  Google Scholar 

  • Pascua, Y., Koç, H., & Foegeding, E. A. (2013). Food structure: Roles of mechanical properties and oral processing in determining sensory texture of soft materials. Current Opinion in Colloid & Interface Science, 18, 324–333.

    Article  CAS  Google Scholar 

  • Payan, Y., & Perrier, P. (1997). Synthesis of V-V sequences with a 2D biomechanical tongue model controlled by the equilibrium point hypothesis. Speech Communication, 22, 185–205.

    Article  Google Scholar 

  • Pettersson, U., & Jacobson, S. (2003). Influence of surface texture on boundary lubricated sliding contacts. Tribology International, 36, 857–864.

    Article  CAS  Google Scholar 

  • Prakash, S., Tan, D. D. Y., & Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54, 1627–1635.

    Article  Google Scholar 

  • Prepared Foods. Comax: Yogurt trends, preferences. (2018). Available at: https://www.preparedfoods.com/articles/120856-comax-yogurt-trends-preferences. Accessed 8 Oct 2018.

  • Prinz, J. F., & Lucas, P. W. (2000). Saliva tannin interactions. Journal of Oral Rehabilitation, 27, 991–994.

    Article  CAS  PubMed  Google Scholar 

  • Prinz, J. F., de Wijk, R. A., & Huntjens, L. (2007). Load dependency of the coefficient of friction of oral mucosa. Food Hydrocolloids, 21, 402–408.

    Article  CAS  Google Scholar 

  • Ranc, H., et al. (2006). Friction coefficient and wettability of oral mucosal tissue: Changes induced by a salivary layer. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 276, 155–161.

    Article  CAS  Google Scholar 

  • Rossetti, D., Bongaerts, J. H. H., Wantling, E., Stokes, J. R., & Williamson, A. M. (2009). Astringency of tea catechins: More than an oral lubrication tactile percept. Food Hydrocolloids, 23, 1984–1992.

    Article  CAS  Google Scholar 

  • Saint-Eve, A., Lévy, C., Martin, N., & Souchon, I. (2006). Influence of proteins on the perception of flavored stirred yogurts. Journal of Dairy Science, 89, 922–933.

    Article  CAS  PubMed  Google Scholar 

  • Sandoval-Castilla, O., Lobato-Calleros, C., Aguirre-Mandujano, E., & Vernon-Carter, E. J. (2004). Microstructure and texture of yogurt as influenced by fat replacers. International Dairy Journal, 14, 151–159.

    Article  CAS  Google Scholar 

  • Schipper, R. G., Silletti, E., & Vingerhoeds, M. H. (2007). Saliva as research material: Biochemical, physicochemical and practical aspects. Archives of Oral Biology, 52, 1114–1135.

    Article  CAS  PubMed  Google Scholar 

  • Selway, N., & Stokes, J. R. (2013). Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology. Food Research International. https://doi.org/10.1016/j.foodres.2013.07.044.

    Article  Google Scholar 

  • Shi, L., & Caldwell, K. D. (2000). Mucin adsorption to hydrophobic surfaces. Journal of Colloid and Interface Science, 224, 372–381.

    Article  CAS  PubMed  Google Scholar 

  • Sonne, A., Busch-Stockfisch, M., Weiss, J., & Org Hinrichs, J. (2014). Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2014.05.047.

    Article  CAS  Google Scholar 

  • Steele, C. M., & Van Lieshout, P. (2009). Tongue movements during water swallowing in healthy young and older adults. Journal of Speech, Language, and Hearing Research, 52, 1255–1267.

    Article  PubMed  Google Scholar 

  • Stokes, J. R. (2012). ‘Oral’Tribology. In Food oral processing: Fundamentals of eating and sensory perception (p. 265). West Sussex, UK: Blackwell Publishing Ltd.

    Google Scholar 

  • Stokes, J. R., & Davies, G. A. (2007). Viscoelasticity of human whole saliva collected after acid and mechanical stimulation. Biorheology, 44, 141–160.

    CAS  PubMed  Google Scholar 

  • Stokes, J. R., Boehm, M. W., & Baier, S. K. (2013). Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion in Colloid & Interface Science. https://doi.org/10.1016/j.cocis.2013.04.010.

    Article  CAS  Google Scholar 

  • Tribby, D. (2008). Yogurt. In The sensory evaluation of dairy products (pp. 191–223). New York, NY: Springer.

    Chapter  Google Scholar 

  • Tsui, S., Tandy, J., Myant, C., Masen, M., & Cann, P. M. (2016). Friction measurements with yoghurt in a simulated tongue-palate contact. Biotribology, 8, 1–11.

    Article  Google Scholar 

  • Van Aken, G. A., Vingerhoeds, M. H., & De Hoog, E. H. A. (2007). Food colloids under oral conditions. Current Opinion in Colloid and Interface Science. https://doi.org/10.1016/j.cocis.2007.07.011.

    Article  CAS  Google Scholar 

  • Vardhanabhuti, B., Cox, P. W., Norton, I. T., & Foegeding, E. A. (2011). Lubricating properties of human whole saliva as affected by β-lactoglobulin. Food Hydrocolloids, 25, 1499–1506.

    Article  CAS  Google Scholar 

  • Yakubov, G. E., Branfield, T. E., Bongaerts, J. H. H., & Stokes, J. R. (2015a). Tribology of particle suspensions in rolling-sliding soft contacts. Biotribology, 3, 1–10.

    Article  Google Scholar 

  • Yakubov, G. E., et al. (2015b). Lubrication of starch in ionic liquid-water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces. Carbohydrate Polymers, 133, 507–516.

    Article  CAS  PubMed  Google Scholar 

  • Yakubov, G. E., Macakova, L., Wilson, S., Windust, J. H. C., & Stokes, J. R. (2015c). Aqueous lubrication by fractionated salivary proteins: Synergistic interaction of mucin polymer brush with low molecular weight macromolecules. Tribology International, 89, 34–45.

    Article  CAS  Google Scholar 

  • Ye, A., Streicher, C., & Singh, H. (2011). Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH. Journal of Dairy Science, 94, 5842–5850.

    Article  CAS  PubMed  Google Scholar 

  • Zhang, B., et al. (2017). Tribology of swollen starch granule suspensions from maize and potato. Carbohydrate Polymers, 155, 128–135.

    Article  CAS  PubMed  Google Scholar 

  • Zinoviadou, K. G., Janssen, A. M., & De Jongh, H. H. J. (2008). Tribological properties of neutral polysaccharide solutions under simulated oral conditions. Journal of Food Science, 73, E88.

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. School of Food Science, University of Idaho, Moscow, ID, USA

    Helen S. Joyner

Authors
  1. Helen S. Joyner
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Helen S. Joyner .

Editor information

Editors and Affiliations

  1. School of Food Science, University of Idaho, Moscow, ID, USA

    Helen S. Joyner

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Switzerland AG

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Joyner, H.S. (2019). Semisolid Food Tribology. In: Joyner, H. (eds) Rheology of Semisolid Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-27134-3_5

Download citation

Publish with us

Policies and ethics

Search

Navigation