Tribological Properties of Liquid Milks and Dairy Fat Structured Products

Nguyen, Phuong Thu; Zhu, Yang; Prakash, Sangeeta

doi:10.1007/978-3-030-41661-4_11

Cited by 2 publications

(2 citation statements)

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“…Fat can be retained as globules during oral processing, released as free fat, or mixed with other food ingredients depending on the type of food. This is a crucial factor in the attributes of smoothness, creaminess and astringency, among others ( 43 ).…”

Section: Dairy Products Sensory Perception and Tribologymentioning

confidence: 99%

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Soft Tribology and Its Relationship With the Sensory Perception in Dairy Products: A Review

et al. 2022

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Nowadays, dairy products, especially fermented products such as yogurt, fromage frais, sour cream and custard, are among the most studied foods through tribological analysis due to their semi-solid appearance and close relationship with attributes like smoothness, creaminess and astringency. In tribology, dairy products are used to provide information about the friction coefficient (CoF) generated between tongue, palate, and teeth through the construction of a Stribeck curve. This provides important information about the relationship between friction, food composition, and sensory attributes and can be influenced by many factors, such as the type of surface, tribometer, and whether saliva interaction is contemplated. This work will review the most recent and relevant information on tribological studies, challenges, opportunity areas, saliva interactions with dairy proteins, and their relation to dairy product sensory.

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Section: Dairy Products Sensory Perception and Tribologymentioning

confidence: 99%

“…Astringency in dairy products is associated with fat content and the percentage and type of protein ( 11 , 32 , 43 ). Examples of astringent compounds are tannins, polyphenols, positively charged proteins, and polysaccharides ( 5 , 6 ).…”

Section: Dairy Products Sensory Perception and Tribologymentioning

confidence: 99%