Correlating wine astringency with physical measures - Current knowledge and future directions.

Oral tribology receives growing attention in the field of food sciences as it offers great opportunities to establish correlations between physical parameters, such as the coefficient of friction, and sensory effects when interacting with components of the human mouth. One important aspect covers the astringency produced by wine, which can be described as the sensation of dryness and puckering in the mouth, specifically occurring between the tongue and the palate after swallowing. Therefore, this article aims at shedding some light on recent trends to correlate physical measures, such as the coefficient of friction derived by oral tribology, with prevailing theories on underlying physiological causes for sensory perception of wines.

Exploring the lubrication mechanisms of synovial fluids for joint longevity - A perspective.

Synovial fluids are complex fluids responsible for the exceptional lubrication present in synovial joints. These fluids consist of various constituents, including hyaluronic acid, surface-active proteins (i.e.