Oral processing, texture and mouthfeel: From rheology to tribology and mucosal films
Event Details
- Date:
- Tuesday, 25 August 2015 - Tuesday, 25 August 2015
- Time:
- 12:00 pm - 1:00 pm
- Room:
- Large Seminar Room, Level 3
- UQ Location:
- Queensland Bioscience Precinct (St Lucia)
- URL:
- http://www.qaafi.uq.edu.au/index.html?page=223254
- Event category(s):
Event Contact
- Name:
- Mr Phil Savory
- Phone:
- 60553
- Email:
- p.savory@uq.edu.au
- Org. Unit:
- Queensland Alliance for Agriculture and Food Innovation
Event Description
- Full Description:
- An emerging driver for consumer choice and acceptability of foods and beverages is their mouthfeel and texture. These are challenging to consider since they evolve during and after consumption and they are not an explicit physical property. Rheology is routinely used in food design due to its relationship to physical stability and initial texture perception [1]. However, as food is transformed during oral processing, the physical mechanisms contributing to the dynamics of texture and mouthfeel perception in the oral environment are complex and not well understood. Here we highlight recent advances in oral processing and our own research to combat such complexity and develop physical techniques that enable in vitro measurement of relevant properties of food systems, which span liquids, multiphase fluids and brittle solids [2]. These techniques seek to probe the physics experienced by the food components during oral processing as well as their interaction with saliva and the mucosal films lining the oral cavity. As well as considering oral physiology, we also develop multi-scale deformation processes that includes tribology (friction) and thin film rheology that characterizes the micromechanics of food and/or food-bolus [3]. Uncovering the physical basis of texture and mouthfeel provides potential approaches for rational design in order to meet the challenge of re-engineering foods and beverages with superior mouthfeel and acceptability whilst delivering benefits to health and well-being of consumers.
[1] N Selway, JR Stokes Annual Review of Food Science and Technology, 5, 373-393 (2014)
[2] T Witt, JR Stokes, Current Opinion in Food Science 3, 110–117 (2015)
[2] JR Stokes, MW Boehm, SK Baier Current Opinion in Colloid & Interface Science 18 (4), 349-359 (2013)
Directions to UQ
- Google Map:
-
- Directions:
- St Lucia Campus | Gatton campus.
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