What is it about?
Highlights •Moulds for fabrication of soft elastomer substrates are 3D printed •Modulation of the bulk and surface characteristics of substrates was achieved •Papillae height and density on the substrate influenced the friction coefficient of emulsions •An increase in elastic modulus of substrates reduced the friction coefficient of milk. •Substrate thickness had little effect on the friction coefficient of the emulsions.
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Why is it important?
The mouth-feel or oral perception of a food may vary in different oral surfaces or tongue-palate environment depending on the physical characteristics of human tongue. Tribological measurements emulating the characteristics of tongue-palate environment will assist in the evaluation of oral perception of food materials.
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This page is a summary of: 3D enabled facile fabrication of substrates with human tongue characteristics for Analysing the Tribological behaviour of food emulsions, Innovative Food Science & Emerging Technologies, August 2021, Elsevier,
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