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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |