Food formulation: rheological and tribological determinants of oral processing and flavor perception

Basit Öğe Kaydı
dc.contributor.authorNeiers, Fabrice
dc.contributor.authorAlkan, Derya
dc.contributor.authorAmiri-Rigi, Atefeh
dc.contributor.authorBrandão, Elsa
dc.contributor.authorEllouze, Inès
dc.contributor.authorGrigoriadis, Anastasios
dc.contributor.authorGayed Ibrahim, Monica Nabil
dc.date.accessioned2026-02-03T11:53:43Z
dc.date.available2026-02-03T11:53:43Z
dc.date.issued2026
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractUnderstanding how food behaves during oral processing requires going beyond its chemical composition to integrate rheological and tribological determinants that shape texture, mouthfeel, and ultimately flavor perception. This review examines how viscosity, microstructure, and flow properties govern aroma release and taste perception across liquid, semi-liquid, solid, and emulsion-based foods, while oral tribology elucidates lubrication regimes that drive sensations such as creaminess, smoothness, or astringency during mastication and bolus formation. Particular emphasis is placed on the interplay with saliva, whose proteins and physicochemical properties critically modulate lubrication and sensory dynamics. By combining rheological and tribological approaches termed “rheo-tribology” with sensory analysis, this work highlights integrated mechanisms of flavor release, from controlled diffusion in viscous matrices to tribological transitions at oral surfaces. Formulation strategies using hydrocolloids, proteins, fat replacers, and emulsifiers are detailed, showing how textural engineering can tailor perception and consumer acceptance, particularly in plant-based or reformulated products. Overall, the integration of rheology and tribology provides a comprehensive, physiologically relevant model of oral processing, offering predictive power for designing sensory-optimized foods that balance nutrition, functionality, and pleasure while addressing current challenges in health-driven reformulation and sustainable food innovation. © 2026
dc.identifier.doi10.1016/j.foodres.2026.118377
dc.identifier.issn0963-9969
dc.identifier.scopus2-s2.0-105027635369
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2026.118377
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34300
dc.identifier.volume228
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260130
dc.subjectAroma release
dc.subjectFood
dc.subjectMouthfeel
dc.subjectOral processing
dc.subjectSensory
dc.subjectTexture
dc.titleFood formulation: rheological and tribological determinants of oral processing and flavor perception
dc.typeReview

Dosyalar

Koleksiyon

Scopus İndeksli Yayınlar Koleksiyonu