The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?

Davies, Georgina A.; Wantling, Emma; Stokes, Jason R.

doi:10.1016/j.foodhyd.2009.06.002

Cited by 37 publications

(33 citation statements)

References 31 publications

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“…In particular, saliva is stimulated in response to both chemical and mechanical stimuli arising during oral processing, which in itself has been shown to affect sensory properties of beverages [16].…”

Section: Dynamics Of Sensory Perceptionmentioning

confidence: 99%

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Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Witt

Stokes

2015

Current Opinion in Food Science

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Please cite this article as: Witt, T., Stokes, J.R.,Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids, COFS (2015), http://dx.doi.org/10. 1016/j.cofs.2015.06.011 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Abstract.Recent studies on the oral processing of hard and soft foods are presented with consideration for the underlying physics involved during the transformation of food to a semifluid bolus for swallowing. Significant insights are being realized about the temporal aspects of the dominant processes of comminution, agglomeration, hydration and dilution, and connections to the dominant textural properties are emerging. The field is still challenged by interindividual differences in oral physiology, but in vitro approaches to characterise the evolution of the food bolus have the potential to provide structure-property-oral processing relationships. Integrated approaches and development of techniques to measure the in-use physics of oral processing are critical for advanced food structure design.

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Section: Dynamics Of Sensory Perceptionmentioning

confidence: 99%

“…We emphasise that the analysis of the food structures during oral processing is complicated by the concomitant change in particle size, the multiple actions of saliva, and individual differences in oral physiology including saliva's rheology, flow rate and composition [16], chewing behaviour and oral processing time [11].…”

Section: Dynamics Of Sensory Perceptionmentioning

confidence: 99%

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Witt

Stokes

2015

Current Opinion in Food Science

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“…( Davies et al, 2009). Therefore, increased flow rate could conceivably affect the levels of certain salivary substances.…”

Section: Effect Of Drinking a Glass Of Watermentioning

confidence: 99%

Salivary VIP concentrations are elevated in humans after acute stress

et al. 2013

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“…Epigallocatechin gallate (EGCG) is known to induce gelation of MUC5AC and MUC2 gastrointestinal mucins [23]. Previously it was shown that EGCG impacts rheology [24], lubrication [7] and interfacial elasticity [5,25] of mucin. However these studies of physical characterisation were mainly performed using saliva rather than gastrointestinal mucus.…”

Section: Introductionmentioning

confidence: 99%

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

Horváth

Yakubov

Ramsden

2017

International Journal of Biological Macromolecules

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The kinetic adsorption-desorption behaviour of porcine gastric mucin in the presence of physiologically relevant concentrations of the polyphenol epigallocatechin gallate (EGCG) was investigated using high-resolution kinetic optical waveguide lightmode spectroscopy (OWLS) and atomic force microscopy (AFM). Comparison with dynamic light scattering results from EGCGmucin mixtures indicates that discrete particles are formed whose size increases with increasing EGCG:mucin ratio. These particles are deduced to be the adsorbing entities, which fuse on the surface to form complex surface layers. At low molar EGCG:mucin ratios (< 1000), aggregates fuse on the surface to form a monolayer similar to one of pure mucin. With increasing EGCG concentration, the surface assembly of aggregates becomes consistent with their rearrangement and spreading in the shape of a spherical segment. At the highest molar ratios investigated (> 12 000) the particles begin to destabilize. The presence of EGCG leads to birefringence hysteresis during adsorption-desorption, indicating structural rearrangement, even at molar ratios 1000. The intensification of the phenomenon with increasing EGCG:mucin ratio mimics what was previously observed with the increase of mucin concentration in an EGCG-free system.

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The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?

Cited by 37 publications

References 31 publications

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Salivary VIP concentrations are elevated in humans after acute stress

Surface rearrangement of adsorbed EGCG–mucin complexes on hydrophilic surfaces

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