中国食品学报2023，Vol.23Issue(11)：457-464,8.DOI:10.16429/j.1009-7848.2023.11.043
口腔摩擦学在食品口腔加工中的应用
The Application of Oral Tribology in Food Oral Processing
摘要
Abstract
Oral processing is not only a dietary process,but also a pleasure seeking process.The texture of food per-ceived by people is a multidimensional sensory characteristic.At present,rheology is no longer able to characterize this complex sensory perception.Tribology objectively characterizes the sensory properties of food in oral processing by simu-lating the processing process of food in the mouth and the lubrication behavior of food when pressed onto the surface of the mouth by the tongue.Oral tribology has become an important tool for characterizing the lubrication behavior in food oral processing.This article reviews the application of oral tribology in food processing and research and development,focusing on the sensory perception and lubrication mechanism of food in oral processing,such as astringency and lubri-cation,with the aim of providing reference for future food design.关键词
口腔加工/摩擦学/流变/润滑感/涩感Key words
oral processing/tribology/rheology/lubrication/acerbity引用本文复制引用
林顺顺,史家琪,赵杰,张剑,孙夫才,马兵团,李梦琴..口腔摩擦学在食品口腔加工中的应用[J].中国食品学报,2023,23(11):457-464,8.基金项目
国家自然科学基金青年科学基金项目(31901820) （31901820）
河南省高等学校重点科研项目(20A550010) （20A550010）
