Direct observation of adhesion and spreading of emulsion droplets at solid surfaces

Sensory perception of fat is related to orally perceived in-mouth friction. From this perspective, we investigate adhesion and spreading of emulsion droplets on solid surfaces and connect it to the ability of food emulsions to lower friction. Furthermore, we study what the contribution is of the separate colloidal forces on droplet adhesion. The effect of saliva on adhesion and spreading is also briefly investigated.