Viscosity decay of hydrocolloids under oral conditions.

The aim of this study was to understand the contribution of hydrocolloids to oral structure breakdown of starch-based systems in relation to mouthfeel sensations. For this, carrot purees were prepared using corn starch and a different second thickener (λ-carrageenan, carboxymethylcellulose (CMC), xanthan gum, or an extra amount of starch). The viscosity decay of purees under in vitro oral conditions was measured (starch pasting cell adapted to a rheometer) when shearing at a constant shear rate in the presence of artificial saliva.

A Multisensory Approach to Present Phonemes as Language Through a Wearable Haptic Device.

Communication is an important part of our daily interactions; however, communication can be hindered, either through visual or auditory impairment, or because usual communication channels are overloaded. When standard communication channels are not available, our sense of touch offers an alternative sensory modality for transmitting messages. Multi-sensory haptic cues that combine multiple types of haptic sensations have shown promise for applications, such as haptic communication, that require large discrete cue sets while maintaining a small, wearable form factor.