Food Formulation: Rheological and Tribological Determinants of Oral Processing and Flavor Perception

Makaleler > Derleme · 2026

Yazarlar: Fabrice Neiers, Derya Alkan, Atefeh Amiri-Rigi, Elsa Brand˜ao, Ines Ellouze, Anastasios Grigoriadis, Hatice KALKAN YILDIRIM, Monica Nabil Gayed Ibrahim, Nagihan Bostanci

FOOD RESEARCH INTERNATIONAL, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2026, cilt 228, ss 1-16

DOI: 10.1016/j.foodres.2026.118377

Özet

<p>Understanding&nbsp;how&nbsp;food&nbsp;behaves&nbsp;during&nbsp;oral&nbsp;processing&nbsp;requires&nbsp;going&nbsp;beyond&nbsp;its&nbsp;chemical&nbsp;composition&nbsp;to</p><p>integrate&nbsp;rheological&nbsp;and&nbsp;tribological&nbsp;determinants&nbsp;that&nbsp;shape&nbsp;texture,&nbsp;mouthfeel,&nbsp;and&nbsp;ultimately&nbsp;flavor</p><p>perception.&nbsp;This&nbsp;review&nbsp;examines&nbsp;how&nbsp;viscosity,&nbsp;microstructure,&nbsp;and&nbsp;flow&nbsp;properties&nbsp;govern&nbsp;aroma&nbsp;release&nbsp;and</p><p>taste&nbsp;perception&nbsp;across&nbsp;liquid,&nbsp;semi-liquid,&nbsp;solid,&nbsp;and&nbsp;emulsion-based&nbsp;foods,&nbsp;while&nbsp;oral&nbsp;tribology&nbsp;elucidates</p><p>lubrication&nbsp;regimes&nbsp;that&nbsp;drive&nbsp;sensations&nbsp;such&nbsp;as&nbsp;creaminess,&nbsp;smoothness,&nbsp;or&nbsp;astringency&nbsp;during&nbsp;mastication&nbsp;and</p><p>bolus&nbsp;formation.&nbsp;Particular&nbsp;emphasis&nbsp;is&nbsp;placed&nbsp;on&nbsp;the&nbsp;interplay&nbsp;with&nbsp;saliva,&nbsp;whose&nbsp;proteins&nbsp;and&nbsp;physicochemical</p><p>properties&nbsp;critically&nbsp;modulate&nbsp;lubrication&nbsp;and&nbsp;sensory&nbsp;dynamics.&nbsp;By&nbsp;combining&nbsp;rheological&nbsp;and&nbsp;tribological</p><p>approaches&nbsp;termed&nbsp;“rheo-tribology”&nbsp;with&nbsp;sensory&nbsp;analysis,&nbsp;this&nbsp;work&nbsp;highlights&nbsp;integrated&nbsp;mechanisms&nbsp;of&nbsp;flavor</p><p>release,&nbsp;from&nbsp;controlled&nbsp;diffusion&nbsp;in&nbsp;viscous&nbsp;matrices&nbsp;to&nbsp;tribological&nbsp;transitions&nbsp;at&nbsp;oral&nbsp;surfaces.&nbsp;Formulation</p><p>strategies&nbsp;using&nbsp;hydrocolloids,&nbsp;proteins,&nbsp;fat&nbsp;replacers,&nbsp;and&nbsp;emulsifiers&nbsp;are&nbsp;detailed,&nbsp;showing&nbsp;how&nbsp;textural&nbsp;engineering</p><p>can&nbsp;tailor&nbsp;perception&nbsp;and&nbsp;consumer&nbsp;acceptance,&nbsp;particularly&nbsp;in&nbsp;plant-based&nbsp;or&nbsp;reformulated&nbsp;products.</p><p>Overall,&nbsp;the&nbsp;integration&nbsp;of&nbsp;rheology&nbsp;and&nbsp;tribology&nbsp;provides&nbsp;a&nbsp;comprehensive,&nbsp;physiologically&nbsp;relevant&nbsp;model&nbsp;of</p><p>oral&nbsp;processing,&nbsp;offering&nbsp;predictive&nbsp;power&nbsp;for&nbsp;designing&nbsp;sensory-optimized&nbsp;foods&nbsp;that&nbsp;balance&nbsp;nutrition,&nbsp;functionality,</p><p>and&nbsp;pleasure&nbsp;while&nbsp;addressing&nbsp;current&nbsp;challenges&nbsp;in&nbsp;health-driven&nbsp;reformulation&nbsp;and&nbsp;sustainable&nbsp;food</p><p>innovation.</p>

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