Frequency-Amplitude cross interaction during pulsatile taste delivery using gustometers.

Autor: Jean-Baptiste Thomazo, Adam Burbidge, Benjamin Le Révérend

Publikováno v: Frontiers in Neuroscience, Vol 10 (2016)

In this article, we numerically resolve the flow profiles of tastant concentration in the pipe of a gustometer used to deliver alternative pulses in concentration, which is a typical case of Taylor dispersion. Using this model, we can define the case

Externí odkaz: https://doaj.org/article/ba4afbf943084ee3805cb217c24e85f4

A bending fluctuation-based mechanism for particle detection by ciliated structures

Autor: Lea-Laetitia Pontani, Jean-Baptiste Thomazo, Elie Wandersman, Alexis Prevost, Benjamin Le Révérend

Publikováno v: Proceedings of the National Academy of Sciences of the United States of America
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2021, 118 (31), pp.e2020402118. ⟨10.1073/pnas.2020402118⟩
Proc Natl Acad Sci U S A
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2021, ⟨10.1073/pnas.2020402118⟩
HAL

To mimic the mechanical response of passive biological cilia in complex fluids, we study the bending dynamics of an anchored elastic fiber submitted to a dilute granular suspension under shear. We show that the bending fluctuations of the fiber accur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e45ff3ffd1493e7099cdd3965c24f21b
https://hal.archives-ouvertes.fr/hal-03371480

Deconstructing how the various components of emulsion creamers impact salt perception

Autor: Marie Dufauret, Tim J. Wooster, Benjamin Le Révérend, Anthony Lima

Publikováno v: Food Hydrocolloids. 79:310-318

Salt reduction remains a critical challenge in savoury liquid/semi solid products because of complex ingredient/texture interactions which alter the perceive saltiness of a food product. Following informal observations that emulsion based creamers ha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::214bc5ba08a86ee779fd86edf5cb2733
https://doi.org/10.1016/j.foodhyd.2018.01.005

Probing in-mouth texture perception with a biomimetic tongue

Autor: Jean-Baptiste Thomazo, Christopher James Pipe, Benjamin Le Révérend, Elie Wandersman, Alexis Prevost, Javier Contreras Pastenes

Publikováno v: Journal of the Royal Society Interface
Journal of the Royal Society Interface, the Royal Society, 2019, 16 (159), pp.20190362. ⟨10.1098/rsif.2019.0362⟩
J R Soc Interface

An experimental biomimetic tongue–palate system has been developed to probe human in-mouth texture perception. Model tongues are made from soft elastomers patterned with fibrillar structures analogous to human filiform papillae. The palate is repre

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61d3b8840aeab556a42297eeba784c24
https://hal.archives-ouvertes.fr/hal-02404840

Biophysical basis of taste modulation by viscous solutions in humans

Autor: Benjamin Le Révérend, Béatrice Aubert, Anthony Lima

Publikováno v: Food Hydrocolloids. 60:494-499

In this work, we determine experimentally the effect of viscous polymer solutions on taste perception in humans. It is experimentally demonstrated using a range of concentrations of thickening polymers Xanthan Gum (XG), Guar Gum (GG) and Locust Bean

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::be96011b447c954b4145f0e8a0a94645
https://doi.org/10.1016/j.foodhyd.2016.04.018