Corvera-Paredes Beatriz, Sánchez-Reséndiz Aidee I, Medina Dora I, Espiricueta-Candelaria Rosa S, Serna-Saldívar Sergio, Chuck-Hernández Cristina
Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, Mexico.
Tecnologico de Monterrey, School of Engineering and Sciences, Atizapán de Zaragoza, Mexico.
Front Nutr. 2022 May 19;9:874763. doi: 10.3389/fnut.2022.874763. eCollection 2022.
Nowadays, dairy products, especially fermented products such as yogurt, fromage frais, sour cream and custard, are among the most studied foods through tribological analysis due to their semi-solid appearance and close relationship with attributes like smoothness, creaminess and astringency. In tribology, dairy products are used to provide information about the friction coefficient (CoF) generated between tongue, palate, and teeth through the construction of a Stribeck curve. This provides important information about the relationship between friction, food composition, and sensory attributes and can be influenced by many factors, such as the type of surface, tribometer, and whether saliva interaction is contemplated. This work will review the most recent and relevant information on tribological studies, challenges, opportunity areas, saliva interactions with dairy proteins, and their relation to dairy product sensory.
如今，乳制品，尤其是发酵产品，如酸奶、软奶酪、酸奶油和蛋奶沙司，因其半固体外观以及与光滑度、乳脂感和涩味等属性的密切关系，成为通过摩擦学分析研究最多的食品之一。在摩擦学中，乳制品用于通过构建斯特里贝克曲线来提供有关舌头、上颚和牙齿之间产生的摩擦系数（CoF）的信息。这提供了关于摩擦、食物成分和感官属性之间关系的重要信息，并且可能受到许多因素的影响，例如表面类型、摩擦计以及是否考虑唾液相互作用。这项工作将回顾关于摩擦学研究、挑战、机遇领域、唾液与乳蛋白相互作用及其与乳制品感官关系的最新和相关信息。
