ArticleFoods (Basel, Switzerland)2021
Lubrication and Sensory Properties of Emulsion Systems and Effects of Droplet Size Distribution.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Article
- Improved Tribological and Corrosion Resistance Properties of Modified Nanocelluloses as Water-Based Lubricant Additives.Langmuir : the ACS journal of surfaces and colloids · 2025Article
- Enrichment of Apple-Plum Fruit Mousse with Vitamin DInternational journal of molecular sciences · 2025Article
- pH-Dependent Effect of Lecithin on Lupin-Protein-Based Egg Custard Mimics.Journal of food science · 2025Article
- Impact of Saturated and Unsaturated Oils on the Nonlinear Viscoelasticity, Microstructure, and 3D Printability of Fish Myofibrillar-Protein-Based Pastes and Gels.Gels (Basel, Switzerland) · 2025Article
- Identification of Sensory Drivers of Liking of Plant-Based Milk Using a Novel Palm Kernel Milk-The Effect of Reformulation and Flavors Addition Through CATA and PCA Analysis.Food science & nutrition · 2025Article
- Effect of fat addition on the characteristics and interfacial behavior of chicken white soup emulsion from chicken skeleton.Food chemistry: X · 2024Article
- Plant-Based Oil-in-Water Food Emulsions: Exploring the Influence of Different Formulations on Their Physicochemical Properties.Foods (Basel, Switzerland) · 2024Article
- Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition.Current research in food science · 2024Article
- The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread.Molecules (Basel, Switzerland) · 2022Article
- Influence of Fat Replacers on the Rheological, Tribological, and Aroma Release Properties of Reduced-Fat Emulsions.Foods (Basel, Switzerland) · 2022Article
- Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses.Foods (Basel, Switzerland) · 2022Article
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4 authors.
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Abstract
The functional and sensory properties of food emulsion are thought to be complicated and influenced by many factors, such as the emulsifier, oil/fat mass fraction, and size of oil/fat droplets. In addition, the perceived texture of food emulsion during oral processing is mainly dominated by its rheological and tribological responses. This study investigated the effect of droplet size distribution as well as the content of oil droplets on the lubrication and sensory properties of o/w emulsion systems. Friction curves for reconstituted milk samples (composition: skimmed milk and milk cream) and Casein sodium salt (hereinafter referred to as CSS) stabilized model emulsions (olive oil as oil phase) were obtained using a soft texture analyzer tribometer with a three ball-on-disc setup combined with a soft surfaces (PDMS) tribology system. Sensory discrimination was conducted by 22 participants using an intensity scoring method. Stribeck curve analyses showed that, for reconstituted milk samples with similar rheological properties, increasing the volume fraction of oil/fat droplets in the size range of 1-10 µm will significantly enhance lubrication, while for CSS-stabilized emulsions, the size effect of oil/fat droplets reduced to around 1 µm. Surprisingly, once the size of oil/fat droplets of both systems reached nano size (d
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