Oral tribology of polysaccharides
| Autor: | Kwan-Mo You, Anwesha Sarkar |
|---|---|
| Jazyk: | angličtina |
| Předmět: |
2. Zero hunger
chemistry.chemical_classification Materials science Polymer science Friction force digestive oral and skin physiology Aqueous dispersion 04 agricultural and veterinary sciences 02 engineering and technology Tribology 021001 nanoscience & nanotechnology Polysaccharide 040401 food science stomatognathic diseases 0404 agricultural biotechnology chemistry Rheology Lubrication Food material Food research 0210 nano-technology |
| Zdroj: | Handbook of Hydrocolloids |
| DOI: | 10.1016/b978-0-12-820104-6.00008-5 |
| Popis: | Oral tribology deals with the study of friction, wear, and lubrication between oral surfaces that are in relative motion, such as tongue-oral palate, food-tongue, teeth-food, teeth-teeth, etc. Although food material scientists have extensively studied bulk rheology of food, tribology has attracted research attention relatively recently in order to understand the surface interactions between the food, saliva, or food-saliva mixtures and oral surfaces during oral processing. In this chapter, we focus on oral tribology of hydrocolloids, i.e., aqueous dispersions of starch and nonstarch polysaccharides that are often used as fat replacers or bulking agents in food industries. We examine the commercially available and custom-made tribometers that are used to measure the friction force in various food research laboratories. Recent work on polysaccharide-based fluid gels, microgels, and mixed gels are presented, where tribological research is rather limited. Finally, we draw some conclusive remarks on the lubrication mechanisms of polysaccharides and highlight future prospects. |
| Databáze: | OpenAIRE |
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