Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration

The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing th...

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Detalles Bibliográficos
Autores principales: Samaras, Georgios, Bikos, Dimitrios, Vieira, Josélio, Hartmann, Christoph, Charalambides, Maria, Hardalupas, Yannis, Masen, Marc, Cann, Philippa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7733011/
https://www.ncbi.nlm.nih.gov/pubmed/33336192
http://dx.doi.org/10.1016/j.crfs.2020.10.002

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7733011/
https://www.ncbi.nlm.nih.gov/pubmed/33336192
http://dx.doi.org/10.1016/j.crfs.2020.10.002

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