Generation of wear particles in lubricated contcats during running-in

Akchurin, Aydar

doi:10.3990/1.9789036542661

Cited by 1 publication

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References 77 publications

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“…An interesting outlook will be towards finding predictors for the different sensations identified in panel tests. The numerical algorithm developed by [127] uses the boundary elements method to simulate dry surfaces in contact. The solver is based on the half-space approximation and solves the deflection equation to find the pressure distribution and load carried by the surface contacts.…”

Section: Numerical Evaluationmentioning

confidence: 99%

Design of a tongue equivalent for astringency assessment of plant based proteints

Gamaniel¹

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Consumption of food products containing polyphenols has resulted in a feeling of dryness, roughness and puckering of the oral epithelium which is known as astringency. At high concentrations, astringent food compounds are perceived by consumers as unpleasant and has led food scientist to initiate multiple studies with the aim of reducing the unwanted effects of astringency.This project proposes a tongue equivalent design that closely mimics the properties of oral surfaces which are relevant for assessing changes to oral lubrication resulting from astringency. The nature of interactions occurring at oral interfaces containing astringents point towards a system dependence of astringency and shows the importance of adopting a tribosystems approach.

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Section: Numerical Evaluationmentioning

confidence: 99%

Design of a tongue equivalent for astringency assessment of plant based proteints

Gamaniel¹

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show abstract

Generation of wear particles in lubricated contcats during running-in

Cited by 1 publication

References 77 publications

Design of a tongue equivalent for astringency assessment of plant based proteints

Design of a tongue equivalent for astringency assessment of plant based proteints

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