Mimicking the Mouth in a Tribometer: Immobilizing a Lubricious Salivary Mucin for Frictional Measurements of Astringency Effects in Beverages and Foodstuffs
Key Points
Frictional measurements reveal significant astringency effects on beverages and foodstuffs with applied salivary mucin.
Astringency assessments reported changes in friction coefficients by up to 40% during testing of various samples.
Assessment using a tribometer involved immobilizing salivary mucin to simulate oral conditions for analysis.
These findings suggest potential improvements in flavor perception and formulation for the food and beverage industry.
Mimicking the Mouth in a Tribometer: Immobilizing a Lubricious Salivary Mucin for Frictional Measurements of Astringency Effects in Beverages and Foodstuffs | Synapse