Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems

Olivares, María Laura; Shahrivar, Keshvad; Vicente, J. De

doi:10.1016/j.jfoodeng.2018.10.015

Cited by 45 publications

(26 citation statements)

References 26 publications

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“…A combination of static and dynamic measurements should be closely linked to physical properties to elucidate precise mechanisms of fat and its mimetic. Regarding microparticulated proteins, there is no doubt that in the future, much activity will focus on both fundamental and application‐oriented research as has been recently shown by Olivares, Shahrivar, & de Vicente, 2019.…”

Section: Discussionmentioning

confidence: 99%

Perception of creaminess in foods

Upadhyay

Aktar

Chen

2020

Journal of Texture Studies

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Food texture and mouthfeel play a crucial role in product and consumer acceptability.Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.

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Section: Discussionmentioning

confidence: 99%

Perception of creaminess in foods

Upadhyay

Aktar

Chen

2020

Journal of Texture Studies

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“…However, this may not be true for all small particles; Yakubov, Branfield, et al () show that this mechanism is dependent on particle surface interactions encouraging or preventing particle entrainment. Olivares, Shahrivar, and de Vicente () also use MWP in skim milk to demonstrate the ball bearing lubrication mechanism. They also compare to skim milk plus dairy fat to show that the despite the different lubrication mechanisms occurring in skim milk with fat compared to skim milk with MWP, similar friction values can be achieved under specific concentrations.…”

Section: Food and “Oral” Tribologymentioning

confidence: 99%

Tribology and its growing use toward the study of food oral processing and sensory perception

Shewan

Pradal

Stokes

2019

Journal of Texture Studies

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Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on “soft‐tribology” have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini‐traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology‐sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.

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“…Hydrated layers formed near the surfaces by this mechanism are capable of supporting high pressure such as those developed in synovial joints. 11 The aqueous lubrication performance of colloidal microgels has recently attracted research attention, such as in the case of particles made of thermo-responsive hydrogels 12 or biopolymers including starch, 13 whey protein 14,15 as well as non-starch polysaccharides (alginate, 16 agarose, 17 k-carrageenan 18 ). The capacity of these soft particles to reduce friction in soft mechanical contacts has been attributed to their action as surface separators in combination to a roll bearing mechanism, the latter phenomenon is still under debate.…”

Section: Introductionmentioning

confidence: 99%

“…Whey protein microgels have been recently regarded as important biocompatible lubricants. 14,15 Two different types of well-characterised fluids are used as continuum in this study. On the one hand, corn syrup solutions with different viscosities are used as Newtonian continuum to serve as a comparison with various literature.…”

Section: Introductionmentioning

confidence: 99%