Αποτελέσματα Αναζήτησης
This paper investigates the effects of tongue papillae characteristics, viscoelasticity of soft friction pairs, and fluid properties on food lubrication under simulated tongue-jaw conditions. Through the friction experiments and characterization tests, the related lubrication laws and mechanisms are explored.
1 Φεβ 2023 · During oral processing of food, wetting and mixing of food particles, formation of food bolus, colloidal and enzymatic interactions of food components, oral lubrication, and diffusion of flavor compounds are all closely related to properties of the saliva bio-interface.
3 Μαΐ 2002 · Mastication, or chewing, serves several functions including breakdown of large food particles into small pieces upon which the digestive enzymes can act, lubricating and softening of food particles into a bolus conducive to swallow, thereby facilitating GI absorption of food particles.
1 Φεβ 2019 · Understanding of oral lubrication is crucial to decode mechanosensing during eating and to underpin future design of biophysically informed food with tailored mouthfeel properties, mucosal lubricants, and pharmaceuticals.
This study reviews the role of human saliva in the oral phase of digestion, and in the transfer of food from the oral cavity to the oesophagus, and transport of the food bolus from pharynx to the stomach.
20 Ιαν 2021 · One report concluded that bulk oil was emulsified to droplets of 20–30 μm after 30 seconds, with the movement of oil through dentures and between the tongue and soft palate being primary contributors of oral emulsification.
Abstract. Human saliva is a fluid naturally secreted in the oral cavity that interacts with food and food components for bolus formation, structure degradation, as well as lubrication. Because of the presence of salivary proteins, we speculate that saliva could also function as an effective emulsifier during oral processing of oil/fat.
