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 represented by a rigid flat plate parallel to the plane of the tongue. To probe the behaviour under physiological flow conditions, deflections of model papillae are measured using a novel fluorescent imaging technique enabling sub-micrometre resolution of the displacements. Using optically transparent Newtonian liquids under steady shear flow, we show that deformations of the papillae allow their viscosity to be determined from 1 Pa s down to the viscosity of water (1 mPa s), in full quantitative agreement with a previously proposed model (Lauga 2016 , 35 (doi:10.3389/fphy.2016.00035)). The technique is further validated for a shear-thinning and optically opaque dairy system.
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http://dx.doi.org/10.1098/rsif.2019.0362 | DOI Listing |
Food Res Int
October 2024
UMR 0782 SayFood ParisSaclay Food and Bioproducts Engineering Research Unit, Group Modeling and Computational Engineering, INRAE, AgroParisTech, Paris-Saclay University, Palaiseau 91120, Ile-de-France, France. Electronic address:
Current mesh-based simulation approaches face significant challenges in continuously modeling the mechanical behaviors of foods through processing, storage, deconstruction, and digestion. This is primarily due to the limitations of continuum mechanics in dealing with systems characterized by free boundaries, substantial deformations, mechanical failures, and non-homogenized mechanical properties. The dynamic nature of food microstructure and the transformation of the food bolus, in relation to its composition, present formidable obstacles in computer-aided food design.
View Article and Find Full Text PDFCurr Res Food Sci
June 2024
Department of Agricultural Sciences, Section of Vine and Wine Sciences, University of Napoli Federico II, Viale Italia, Avellino 83100, Italy.
The cheese wine pairing is a beloved combination subject to a certain subjectivity due to sensorial, psychological, chemical, and cultural factors. This work represents a first attempt to explore the interactions between cheese, wine, and saliva to objectively measure the pairing. Two experimental red wines obtained from the same grape cultivar and four different cheeses were studied for their composition.
View Article and Find Full Text PDFJ Texture Stud
August 2024
Section for Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
Foods containing bits and pieces are often less liked by children; however, there is a limited understanding of how perceptions and preferences for foods with particles change during childhood. This study aimed to investigate preferences and perceptions of particle-containing foods in children aged 5-12 years. Children (n = 485) completed a forced-choice questionnaire on drawings of six pairs of foods, each available with or without particles.
View Article and Find Full Text PDFFood Res Int
August 2024
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. Electronic address:
The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market.
View Article and Find Full Text PDFFoods
April 2024
Oniris VetAgroBio, UMR CNRS 6144 GEPEA, MA(PS)2/USC INRAE 1498 TRANSFORM, 44322 Nantes, France.
An advantage of masticators is the calibration and possible standardization of intra- and inter-individual mastication variability. However, mastication of soft, sticky and melting products, such as processed cream cheeses, is challenging to reproduce with a masticator. The objectives of this work were, for the cheese studied: (1) to compare child and adult mastication and (2) to find in vitro parameters which best reproduce their in vivo chewing.
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