FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2980974879> ?p ?o ?g. }

• W2980974879 endingPage "105441" @default.
• W2980974879 startingPage "105441" @default.
• W2980974879 abstract "Methodologies to quantify friction forces between soft solid foods or food boli and (model) oral surfaces are desired to better understand how changes in food properties during oral processing affect sensory perception. In this short communication, friction forces (FF) occurring between polydimethylsiloxane (PDMS) surfaces and intact soft solid foods/boli were quantified. As models for intact foods, we used gelatine gels varying in composition and particle size, and sausages were used as an example for real foods. Friction forces measured during the relative motion of intact foods against a rough PDMS surface (“oral surface”), strongly depended on the composition of the food. Friction forces were significantly lower for PDMS against emulsion-filled gels , than for PDMS against unfilled gels , likely due to the lubricating effect of released oil from the gel. Moreover, sausages, displayed significantly higher friction forces than gelatine gels when moving against the PDMS probe, presumably linked to differences in the surface of the foods. The friction forces observed for the PDMS probe moving against food boli were dependent on particle size and saliva quantity; boli with larger particle sizes showed significantly lower friction forces, whereas the addition of saliva to food boli first increased friction forces, but with increasing amount decreased the friction forces significantly. We conclude that the presented methodology is able to quantify the friction behaviour of intact soft solid foods and boli directly, taking into account (i) the effect of composition and added fillers, (ii) serum or oil release and (iii) bolus particle size." @default.
• W2980974879 created "2019-10-25" @default.
• W2980974879 creator A5006318574 @default.
• W2980974879 creator A5008281517 @default.
• W2980974879 creator A5015970677 @default.
• W2980974879 creator A5031774729 @default.
• W2980974879 creator A5057383263 @default.
• W2980974879 date "2020-03-01" @default.
• W2980974879 modified "2023-10-18" @default.
• W2980974879 title "Characterisation of friction behaviour of intact soft solid foods and food boli" @default.
• W2980974879 cites W1507944243 @default.
• W2980974879 cites W1970892264 @default.
• W2980974879 cites W1973116791 @default.
• W2980974879 cites W1976215184 @default.
• W2980974879 cites W1979284685 @default.
• W2980974879 cites W1979332359 @default.
• W2980974879 cites W1980146564 @default.
• W2980974879 cites W1981989283 @default.
• W2980974879 cites W1993555039 @default.
• W2980974879 cites W2015209383 @default.
• W2980974879 cites W2023386782 @default.
• W2980974879 cites W2025146197 @default.
• W2980974879 cites W2026602797 @default.
• W2980974879 cites W2028792160 @default.
• W2980974879 cites W2049896614 @default.
• W2980974879 cites W2052099677 @default.
• W2980974879 cites W2055062707 @default.
• W2980974879 cites W2057236503 @default.
• W2980974879 cites W2062824512 @default.
• W2980974879 cites W2064937157 @default.
• W2980974879 cites W2071669300 @default.
• W2980974879 cites W2077862200 @default.
• W2980974879 cites W2083253130 @default.
• W2980974879 cites W2140771428 @default.
• W2980974879 cites W2164519473 @default.
• W2980974879 cites W2166750864 @default.
• W2980974879 cites W2204690935 @default.
• W2980974879 cites W2332235409 @default.
• W2980974879 cites W2342432235 @default.
• W2980974879 cites W2521843952 @default.
• W2980974879 cites W2569617116 @default.
• W2980974879 cites W2750864960 @default.
• W2980974879 cites W2761554814 @default.
• W2980974879 cites W2805311496 @default.
• W2980974879 cites W2809457289 @default.
• W2980974879 cites W2893229673 @default.
• W2980974879 cites W2911681137 @default.
• W2980974879 cites W2953615396 @default.
• W2980974879 doi "https://doi.org/10.1016/j.foodhyd.2019.105441" @default.
• W2980974879 hasPublicationYear "2020" @default.
• W2980974879 type Work @default.
• W2980974879 sameAs 2980974879 @default.
• W2980974879 citedByCount "11" @default.
• W2980974879 countsByYear W29809748792020 @default.
• W2980974879 countsByYear W29809748792021 @default.
• W2980974879 countsByYear W29809748792022 @default.
• W2980974879 countsByYear W29809748792023 @default.
• W2980974879 crossrefType "journal-article" @default.
• W2980974879 hasAuthorship W2980974879A5006318574 @default.
• W2980974879 hasAuthorship W2980974879A5008281517 @default.
• W2980974879 hasAuthorship W2980974879A5015970677 @default.
• W2980974879 hasAuthorship W2980974879A5031774729 @default.
• W2980974879 hasAuthorship W2980974879A5057383263 @default.
• W2980974879 hasBestOaLocation W29809748791 @default.
• W2980974879 hasConcept C111368507 @default.
• W2980974879 hasConcept C127313418 @default.
• W2980974879 hasConcept C147789679 @default.
• W2980974879 hasConcept C159985019 @default.
• W2980974879 hasConcept C178790620 @default.
• W2980974879 hasConcept C185592680 @default.
• W2980974879 hasConcept C187530423 @default.
• W2980974879 hasConcept C192562407 @default.
• W2980974879 hasConcept C200990466 @default.
• W2980974879 hasConcept C2778123984 @default.
• W2980974879 hasConcept C2778517922 @default.
• W2980974879 hasConcept C2779849746 @default.
• W2980974879 hasConcept C31903555 @default.
• W2980974879 hasConceptScore W2980974879C111368507 @default.
• W2980974879 hasConceptScore W2980974879C127313418 @default.
• W2980974879 hasConceptScore W2980974879C147789679 @default.
• W2980974879 hasConceptScore W2980974879C159985019 @default.
• W2980974879 hasConceptScore W2980974879C178790620 @default.
• W2980974879 hasConceptScore W2980974879C185592680 @default.
• W2980974879 hasConceptScore W2980974879C187530423 @default.
• W2980974879 hasConceptScore W2980974879C192562407 @default.
• W2980974879 hasConceptScore W2980974879C200990466 @default.
• W2980974879 hasConceptScore W2980974879C2778123984 @default.
• W2980974879 hasConceptScore W2980974879C2778517922 @default.
• W2980974879 hasConceptScore W2980974879C2779849746 @default.
• W2980974879 hasConceptScore W2980974879C31903555 @default.
• W2980974879 hasFunder F4320321800 @default.
• W2980974879 hasLocation W29809748791 @default.
• W2980974879 hasOpenAccess W2980974879 @default.
• W2980974879 hasPrimaryLocation W29809748791 @default.
• W2980974879 hasRelatedWork W1985565313 @default.
• W2980974879 hasRelatedWork W2020380352 @default.
• W2980974879 hasRelatedWork W205179978 @default.
• W2980974879 hasRelatedWork W2090294898 @default.

• next