口感
流变学
摩擦学
纹理(宇宙学)
润滑油
感知
感觉系统
材料科学
人工智能
生化工程
计算机科学
心理学
工程类
认知心理学
化学
复合材料
图像(数学)
原材料
有机化学
神经科学
作者
Jianshe Chen,Jason R. Stokes
标识
DOI:10.1016/j.tifs.2011.11.006
摘要
Oral processing of food is a dynamic process involving a range of deformation processes. The mechanical properties and the rheology of food have been widely used to understand and predict in mouth flow properties and to discover relationships with sensory perception. However, only limited success has been realised using such approaches to characterise and to interpret food texture. Tribology is emerging as a contributing discipline for understanding oral processing of food as well as texture and mouthfeel, since it encompasses both the fluid’s (lubricant’s) rheological properties as well as the surface properties of the interacting substrates in relative motion.
科研通智能强力驱动
Strongly Powered by AbleSci AI