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Sensory Food Science

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Sensory Food Science

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Research Frontiers in Oral Texture Mechanics and Tribology

Studies friction, lubrication, and mechanical interactions between food particles and oral surfaces during mastication and swallowing.

Tribological Signatures in Oral Bolus Breakdown
Saliva-Texture Interactions During Mastication
Lubrication Dynamics at the Tongue-Food Interface
Particle Size Evolution and Friction Architecture
Viscoelastic Mapping of Oral Texture Perception
Microrheology of Bolus Formation and Transport
Tactile Mechanoreceptor Response to Texture Gradients
Tribochemistry of Food Breakdown in the Oral Cavity
Surface Roughness Perception and Swallowing Mechanics
Hydrocolloid Structure Collapse Under Shear and Compression

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