ORCID Profile
0000-0001-7784-9297
Current Organisation
University of Queensland
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Research Topics
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Top 5 Research Topics
ANZSRC Field of Research (FoR)
Rheology | Colloid and Surface Chemistry | Chemical Engineering | Food Sciences | Chemical Engineering not elsewhere classified | Food Processing | Food Engineering | Food Packaging, Preservation and Safety | Physical Chemistry of Materials | Characterisation of Biological Macromolecules | Macromolecular and Materials Chemistry | Food Engineering | Food Nutritional Balance | Chemical Characterisation of Materials | Food Chemistry and Molecular Gastronomy (excl. Wine) | Systems Physiology | Biosensor Technologies | Tribology | Food Sciences not elsewhere classified | Food Processing | Sensory Processes, Perception and Performance |
ANZSRC Socio-Economic Objective (SEO)
Expanding Knowledge in Engineering | Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified | Nutrition | Expanding Knowledge in Technology | Instrumentation not elsewhere classified | Aboriginal and Torres Strait Islander Development and Welfare | Lubricants | Processed Fruit and Vegetable Products (incl. Fruit Juices) | Processed Meat Products | Industrial instrumentation | Processed food products and beverages not elsewhere classified | Wood, Wood Products and Paper not elsewhere classified | Expanding Knowledge in the Chemical Sciences | Expanding Knowledge in the Physical Sciences | Scientific Instruments | Preventive medicine | Health not elsewhere classified | Nutrition | Dairy Products not elsewhere classified
Related Links
Publications
Dip-and-Drag Lateral Force Spectroscopy for Measuring Adhesive Forces between Nanofibers.
Publisher: American Chemical Society (ACS)
Date: 06-12-2016
DOI: 10.1021/ACS.LANGMUIR.6B03467
Abstract: Adhesive interactions between nanofibers strongly influence the mechanical behavior of soft materials composed of fibrous networks. We use atomic force microscopy in lateral force mode to drag a cantilever tip through fibrous networks, and use the measured lateral force response to determine the adhesive forces between fibers of the order of 100 nm diameter. The peaks in lateral force curves are directly related to the detachment energy between two fibers the data is analyzed using the Jarzynski equality to yield the average adhesion energy of the weakest links. The method is successfully used to measure adhesion forces arising from van der Waals interactions between electrospun polymer fibers in networks of varying density. This approach overcomes the need to isolate and handle in idual fibers, and can be readily employed in the design and evaluation of advanced materials and biomaterials which, through inspiration from nature, are increasingly incorporating nanofibers. The data obtained with this technique may also be of critical importance in the development of network models capable of predicting the mechanics of fibrous materials.
Cellulose-pectin composite hydrogels: Intermolecular interactions and material properties depend on order of assembly
Publisher: Elsevier BV
Date: 04-2017
DOI: 10.1016/J.CARBPOL.2017.01.049
Abstract: Plant cell walls have a unique combination of strength and flexibility however, further investigations are required to understand how those properties arise from the assembly of the relevant biopolymers. Recent studies indicate that Ca
The influence of beverages on the stimulation and viscoelasticity of saliva: Relationship to mouthfeel?
Publisher: Elsevier BV
Date: 12-2009
Formation and tribology of fucoidan/chitosan polyelectrolyte multilayers on PDMS substrates
Publisher: Elsevier BV
Date: 12-2017
The influence of flow confinement on the rheological properties of complex fluids
Publisher: Springer Science and Business Media LLC
Date: 12-12-2010
Responsive polysaccharide-grafted surfaces for biotribological applications
Publisher: Elsevier BV
Date: 06-2019
The role of saliva in oral processing: Reconsidering the breakdown path paradigm.
Publisher: Wiley
Date: 26-05-2020
DOI: 10.1111/JTXS.12411
Abstract: We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualized by Hutchings and Lillford. The key innovation in their seminal 1988 paper was shifting the focus from intact food properties, measured in the lab, toward strategies to capture the dynamic nature of eating. This has stimulated great progress in the field, but a key aspect missing in oral processing research is the conversion of the Hutchings and Lillford breakdown path conceptual model into quantifiable parameters considered in the context of physiological factors such as saliva and oral movements. To address these shortcomings, we propose the following analysis: Hutchings's and Lillford's definitions of "Structure" and "Lubrication" are incomplete and they comprise many and varied physicochemical properties. We offer, here, a deeper analysis of each parameter, and propose strategies for researchers to consider in their quantification as an update of the Hutchings and Lillford Breakdown path.
Application of the thixotropic elasto-viscoplastic model as a structure probing technique for acid milk gel suspensions
Publisher: Elsevier BV
Date: 04-2018
Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips
Publisher: Elsevier BV
Date: 09-2019
DOI: 10.1016/J.FOODRES.2019.04.037
Abstract: Oral processing of solid foods is an extremely dynamic and complicated activity that involves multiple processes in tandem such as comminution, mixing, dilution, hydration and enzymatic breakdown that gradually transform the food from a morsel or a bite to a bolus that is ready for swallowing. It is hypothesised that just after "first bite" and initial particle reduction and hydration of solid brittle foods, the response to deformation of food particles is analogous to studies on the flowability and cohesion of wetted powders, which are effectively characterised using a Ring Shear Tester (RST). We examine this hypothesis and determine whether the RST measures properties of solid snack foods (potato chips or crisps, PCs) that are relevant to their dynamic sensory response, which includes capturing the effect of hydration on comminuted PCs. The RST is found to differentiate PCs obtained from different manufacturing sources (e.g. baked versus fried), and its measurements of cohesion and friction can be considered in context of the structure and composition of the PCs as well as oral processing. Remarkably, RST measurements for this small set of PC s les correlate with several sensory attributes that arise during mastication, which includes Sharpness and Ease of Clearance. This study highlights the potential of the RST as a new tool for oral processing research.
On the gap error in parallel plate rheometry that arises from the presence of air when zeroing the gap
Publisher: Society of Rheology
Date: 07-2005
DOI: 10.1122/1.1942501
Lubrication and load-bearing properties of human salivary pellicles adsorbed ex vivo on molecularly smooth substrata
Publisher: Informa UK Limited
Date: 13-08-2012
DOI: 10.1080/08927014.2012.714777
Abstract: In a series of Surface Force Balance experiments, material from human whole saliva was adsorbed to molecularly smooth mica substrata (to form an 'adsorbed salivary film'). Measurements were taken of normal (load bearing, F (n)) and shear (frictional, F (s)*) forces between two interacting surfaces. One investigation involved a salivary film formed by overnight adsorption from undiluted, centrifuged saliva, with the adsorbed film rinsed with pure water before measurement. Measurements were taken under pure water and 70 mM NaNO(3). In a second investigation, a film was formed from and measured under a solution of 7% filtered saliva in 10 mM NaNO(3). F (n) results for both systems showed purely repulsive layers, with an uncompressed thickness of 35-70 nm for the diluted saliva investigation and, prior to the application of shear, 11 nm for the rinsed system. F (s)* was essentially proportional to F (n) for all systems and independent of shear speed (in the range 100-2000 nm s(-1)), with coefficients of friction μ ≈ 0.24 and μ ≈ 0.46 for the unrinsed and rinsed systems, respectively. All properties of the rinsed system remained similar when the pure water measurement environment was changed to 70 mM NaNO(3). For all systems studied, shear gave rise to an approximately threefold increase in the range of normal forces, attributed to the ploughing up of adsorbed material during shear to form debris that stood proud of the adsorbed layer. The results provide a microscopic demonstration of the wear process for a salivary film under shear and may be of particular interest for understanding the implications for in vivo oral lubrication under conditions such as rinsing of the mouth cavity. The work is interpreted in light of earlier studies that showed a structural collapse and increase in friction for an adsorbed salivary film in an environment of low ionic strength.
Chapter 8: Food Structure Development for Rheological/Tribological Performance
Publisher: The Royal Society of Chemistry
Date: 31-10-2020
DOI: 10.1039/9781788016155-00173
Abstract: This chapter discusses structural levers for control of viscosity, yield stress, and fat lubrication as well as providing relevant theory to measure and interpret rheology and tribology. Rheology and tribology are complementary tools, which, when used in conjunction with sensory evaluation and structure characterization techniques, such as particle size distribution and confocal microscopy, are critical in developing structure-property-oral process relationships for foods. We discuss recent work regarding the relationships among product structure, tribology, rheology, and sensory perception and potential mechanisms underpinning this relationship. There is significant room for development in this field toward understanding the mechanisms for the observed instrumental and sensory characteristics and the relationship between the two. Further work is required to develop fundamental or reference studies using simple model systems to elucidate the influence of structural components and interfacial interactions between food components and oral surfaces especially in the presence of saliva.
The impact of variable high pressure treatments and/or cooking of rice on bacterial populations after storage using culture-independent analysis
Publisher: Elsevier BV
Date: 10-2018
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres
Publisher: Elsevier BV
Date: 06-2019
DOI: 10.1016/J.FOODRES.2019.01.070
Abstract: Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When fortifying beverages with fibre, however, the insoluble dietary fibre components present in wholegrains often contribute to unpleasant gritty sensations making the products unpalatable. Consequently, designing wholegrain-fortified beverages with sufficient fibre-content to make health related fibre claims is a major challenge in the food manufacturing industry. This work aims to take a systematic approach in identifying the texture/mouthfeel related sensory impact and interaction between two commercial oat fibre ingredients (Oatwell28XF® and Milled Oats) when added to a model beverage system. Eighteen s les were prepared containing either or both the ingredients, at varying levels, and were assessed by a trained panel using conventional sensory descriptive techniques. The results indicate that the two different oat bran fibres produced distinct mouthfeel perceptions which could be attributed to the varying soluble and insoluble fibre content of the s les. Insoluble dietary fibre concentrations above 2% (w/w) resulted in particle-related sensory properties chalkiness, dryness and particle perception, which dominated the overall mouthfeel and textural sensory perception of the s les. S les with predominantly soluble β-glucan, resulted in perceptions of smoothness, sliminess and stickiness residue, while thickness, mouthcoating and cloying sensations were driven by total fibre concentration, irrespective of fibre solubility. This work provides a solid foundation for food manufacturers aiming to rationally design and develop nutritionally superior fibre-fortified beverages and is relevant to fibre content concentrations required for labelling/nutrition claims for consumer products in many developed nations.
Ability to detect and identify the presence of particles influences consumer acceptance of yoghurt
Publisher: Elsevier BV
Date: 10-2020
Rheology of Food Materials: Impact on and Relevance in Food Processing
Publisher: Elsevier
Date: 2019
Particle interactions in kaolinite suspensions and corresponding aggregate structures
Publisher: Elsevier BV
Date: 07-2011
DOI: 10.1016/J.JCIS.2011.03.043
Abstract: The surface charge densities of the silica face surface and the alumina face surface of kaolinite particles, recently determined from surface force measurements using atomic force microscopy, show a distinct dependence on the pH of the system. The silica face was found to be negatively charged at pH>4, whereas the alumina face surface was found to be positively charged at pH 8. The surface charge densities of the silica face and the alumina face were utilized in this study to determine the interaction energies between different surfaces of kaolinite particles. Results indicate that the silica face-alumina face interaction is dominant for kaolinite particle aggregation at low pH. This face-face association increases the stacking of kaolinite layers, and thereby promotes the edge-face (edge-silica face and edge-alumina face) and face-face (silica face-alumina face) associations with increasing pH, and hence the maximum shear-yield stress at pH 5-5.5. With further increase in pH, the face-face and edge-face association decreases due to increasing surface charge density on the silica face and the edge surfaces, and decreasing surface charge density on the alumina face. At high pH, all kaolinite surfaces become negatively charged, kaolinite particles are dispersed, and the suspension is stabilized. The face-face association at low pH has been confirmed from cryo-SEM images of kaolinite aggregates taken from suspension which show that the particles are mostly organized in a face-face and edge-face manner. At higher pH conditions, the cryo-SEM images of the kaolinite aggregates reveal a lower degree of consolidation and the edge-edge association is evident.
Particle–wall tribology of slippery hydrogel particle suspensions
Publisher: Royal Society of Chemistry (RSC)
Date: 2017
DOI: 10.1039/C6SM01775D
Abstract: Slip is an important phenomenon that occurs during the flow of yield stress fluids like soft materials and pastes. Densely packed suspensions of hydrogel microparticles are used to show that slip is governed by the tribological interactions occurring between the s les and shearing surfaces. Both attractive/repulsive interactions between the dispersed particles and surface, as well as the viscoelasticity of the suspension, are found to play key roles in slip occurring within rheometric flows. We specifically discover that for two completely different sets of microgels, the sliding stress at which slip occurs scales with both the modulus of the particles and the bulk suspension modulus. This suggests that hysteresis losses within the viscoelastic particles contribute to friction forces and thus slip at the particle-surface tribo-contact. It is also found that slip during large litude oscillatory shear and steady shear flows share the same generic features.
pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine
Publisher: Elsevier BV
Date: 2024
Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids
Publisher: Elsevier BV
Date: 06-2015
Poroelastic mechanical effects of hemicelluloses on cellulosic hydrogels under compression
Publisher: Public Library of Science (PLoS)
Date: 20-03-2015
Tribology of hard particles lubricating soft surfaces
Publisher: American Physical Society (APS)
Date: 24-05-2021
Aqueous lubrication by fractionated salivary proteins: Synergistic interaction of mucin polymer brush with low molecular weight macromolecules
Publisher: Elsevier BV
Date: 09-2015
An Investigation of Lubricant Film Thickness in Sliding Compliant Contacts
Publisher: Informa UK Limited
Date: 20-08-2010
Structure and rheology of liquid crystal hydroglass formed in aqueous nanocrystalline cellulose suspensions
Publisher: Elsevier BV
Date: 11-2019
DOI: 10.1016/J.JCIS.2019.08.022
Abstract: Liquid crystal hydroglass (LCH) is a biphasic soft material with flow programmable anisotropy that forms via phase separation in suspensions of charged colloidal rods upon increases in ionic strength. The unique structure and rheology of the LCH gel formed using nanocrystalline cellulose (NCC) is hypothesised to be dependent on colloidal stability that is modulated using specific ion effects arising from Hofmeister phenomena. LCHs are prepared in NCC suspensions in aqueous media containing varying levels of sodium chloride (NaCl) or sodium thiocyanate (NaSCN). The NCC suspensions are characterised using rheology and structural analysis techniques that includes polarised optical microscopy, zeta potential, dynamic light scattering and small-angle X-ray scattering. The two salts have a profound effect on the formation process and structure of the LCH. Differences in network density and size of the liquid crystal domains are observed within the LCH for each of the salts, which is associated with the strength of interaction between NCC particles during LCH formation. In comparison to Cl
Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food
Publisher: Royal Society of Chemistry (RSC)
Date: 2014
DOI: 10.1039/C4FO00573B
Abstract: Hydration kinetics controls ‘bolus’ rheology and starch digestion of comminuted snack foods in vitro rheology provides new insights into oral processing and food design.
Improving tribological properties of oil-based lubricants using hybrid colloidal additives
Publisher: Elsevier BV
Date: 04-2020
Lubrication by biomacromolecules: Mechanisms and biomimetic strategies
Publisher: IOP Publishing
Date: 12-07-2019
Abstract: Biomacromolecules play a key role in protecting human biointerfaces from friction and wear, and thus enable painless motion. Biomacromolecules give rise to remarkable tribological properties that researchers have been eager to emulate. In this review, we examine how molecules such as mucins, lubricin, hyaluronic acid and other components of biotribological interfaces provide a unique set of rheological and surface properties that leads to low friction and wear. We then highlight how researchers have used some of the features of biotribological contacts to create biomimetic systems. While the brush architecture of the glycosylated molecules present at biotribological interfaces has inspired some promising polymer brush systems, it is the recent advance in the understanding of synergistic interaction between biomacromolecules that is showing the most potential in producing surfaces with a high lubricating ability. Research currently suggests that no single biomacromolecule or artificial polymer successfully reproduces the tribological properties of biological contacts. However, by combining molecules, one can enhance their anchoring and lubricating capacity, thus enabling the design of surfaces for use in biomedical applications requiring low friction and wear.
Rheology of Industrially Relevant Microgels
Publisher: Wiley
Date: 14-01-2011
Lubrication of starch in ionic liquid–water mixtures: Soluble carbohydrate polymers form a boundary film on hydrophobic surfaces
Publisher: Elsevier BV
Date: 11-2015
DOI: 10.1016/J.CARBPOL.2015.06.087
Abstract: Soluble starch polymers are shown to enhance the lubrication of ionic liquid-water solvent mixtures in low-pressure tribological contacts between hydrophobic substrates. A fraction of starch polymers become highly soluble in 1-ethyl-3-methylimidazolium acetate (EMIMAc)-water solvents with ionic liquid fraction ≥60wt%. In 65wt% EMIMAc, a small amount of soluble starch (0.33wt%) reduces the boundary friction coefficient by up to a third in comparison to that of the solvent. This low-friction is associated with a nanometre thick film (ca. 2nm) formed from the amylose fraction of the starch. In addition, under conditions where there is a mixture of insoluble starch particles and solubilised starch polymers, it is found that the presence of dissolved amylose enhances the lubrication of starch suspensions between roughened substrates. These findings open up the possibility of utilising starch biopolymers, as well as other hydrocolloids, for enhancing the performance of ionic liquid lubricants.
Influence of ionic strength on the tribological properties of pre-adsorbed salivary films
Publisher: Elsevier BV
Date: 08-2011
Friction, lubrication, and in situ mechanics of poroelastic cellulose hydrogels
Publisher: Royal Society of Chemistry (RSC)
Date: 2017
DOI: 10.1039/C6SM02709A
Abstract: The tribology between biphasic materials is challenging to predict and interpret due to the interrelationship between mechanical properties, microstructure and movement of the fluid phase contained within. A new approach is presented to deconvolute these effects for cellulose hydrogels, which have a fibrous network that is akin to the microstructure of articular cartilage and plant cell walls. This is achieved by developing a tribo-rheological technique that uniquely incorporates in situ mechanical characterisation (compression-relaxation and small litude oscillatory shear) immediately prior to measuring the tribological response between pairs of hydrogels. A radial pressure gradient is generated upon compression-relaxation of the poroelastic hydrogels that results in a non-uniform film thickness at the interface between them. Simulations of this process show that contact between gels occurs in an outer annulus region. Accounting for the predicted contact area between hydrogels varying in cellulose density and pectin solution viscosity causes measured tribology data to collapse onto a single curve the apparent static friction between hydrogel tribopairs increases with the storage modulus of the hydrogels according to a power law with exponent 0.67. The method is used to compare the influence of plant cell wall polysaccharides, xyloglucan and arabinoxylan, on the interactive forces between cellulose fibres xyloglucan is found to reduce the static friction between the hydrogels while arabinoxylan had no significant effect. The methodologies presented should provide a new framework for studying the friction between gels and other biphasic soft materials and polymeric surface films.
Viscoelasticity of non-colloidal hydrogel particle suspensions at the liquid–solid transition
Publisher: Royal Society of Chemistry (RSC)
Date: 2021
DOI: 10.1039/D0SM01624A
Abstract: The liquid–solid transition occurs across a viscoelastic–liquid regime for non-colloidal, polydisperse, frictional soft hydrogel particle suspensions converse to the discrete transition expected for these suspensions of large particles.
Low biofouling chitosan-hyaluronic acid multilayers with ultra-low friction coefficients
Publisher: American Chemical Society (ACS)
Date: 07-04-2009
DOI: 10.1021/BM801079A
Abstract: Resistance to biofouling is an advantageous material property in a variety of biomedical and biofluid processing applications. Protein-resisting surface coatings must also be resistant to wear and degradation and in certain applications good aqueous lubricating properties are required. We show that cross-linked polyelectrolyte multilayers, consisting of chitosan and hyaluronan on polydimethylsiloxane (PDMS) surfaces, form a highly lubricating film that is resistant to wear and protein adsorption. The multilayer film shows much stronger resistance to protein adsorption from human whole saliva than both hydrophobic and hydrophilic PDMS surfaces the latter two showed identical adsorbed salivary film thicknesses. The boundary friction coefficient under aqueous conditions was extremely low (mu approximately 0.01) between multilayer-coated PDMS substrates and the film is robust against dry rubbing and many hours of tribological experiments in a range of aqueous lubricants. The origins of the assembly's low friction coefficients and robustness are discussed. In addition, we found that the addition of negative phosphate ions to water lowers the boundary lubricating properties of negatively charged hydrophilic PDMS surfaces by 1 order of magnitude to mu approximately 0.01. We consider this to arise from the large hydration sheaths and resulting "ball-bearing" properties of the hydrated phosphate ions, which form a lubricating barrier against asperity contact. These findings offer new insights toward biolubrication processes and suggest that chitosan-hyaluronan polyelectrolyte multilayer films have the potential to be used in (bio-) applications requiring low friction as well as resistance to biofouling and wear.
Tribology of particle suspensions in rolling-sliding soft contacts
Publisher: Elsevier BV
Date: 09-2015
Nanotribology, standard friction, and bulk rheology properties compared for a Brij microemulsion
Publisher: Elsevier BV
Date: 05-2009
DOI: 10.1016/J.JCIS.2009.01.051
Abstract: A microemulsion consisting of Brij 96, glycerol (co-surfactant), oil, and water was compared as concerns deformations in a surface forces apparatus whose surface where rendered hydrophobic by coating with a monolayer of condensed OTE (octadecyltriethoxysilane), as concerns tribology of the conventional kind during sliding between hydrophobic PDMS surfaces, and as concerns bulk rheology. In the bulk, light scattering characterization showed swollen spherical micelles with a 13 nm diameter. When squeezed to form thinner films than this, the effective viscosity measured rose by orders of magnitude. It appears that thin films in the range of thickness 13 to 7 nm are comprised of deformed micelles and that confinement to thinner films expels micelles with concomitant even more drastic structural deformation of the remaining micelles, until the thinnest films retain only adsorbed surfactant. Tentatively, this may explain why the friction response then became similar to that of surfactant itself [M. Graca, J.H.H. Bongaerts, J.R. Stokes, S. Granick, J. Colloid Interface Sci. 315 (2007) 662]. These measurements are considered to be the first comparison of microemulsion rheology in the bulk and in nanometer-thick films.
Oral tribology: Bridging the gap between physical measurements and sensory experience
Publisher: Elsevier BV
Date: 06-2016
Mapping nano-scale mechanical heterogeneity of primary plant cell walls
Publisher: Oxford University Press (OUP)
Date: 17-03-2016
DOI: 10.1093/JXB/ERW117
Lubrication, adsorption, and rheology of aqueous polysaccharide solutions
Publisher: American Chemical Society (ACS)
Date: 02-03-2011
DOI: 10.1021/LA104040D
Abstract: Aqueous lubrication is currently at the forefront of tribological research due to the desire to learn and potentially mimic how nature lubricates biotribological contacts. We focus here on understanding the lubrication properties of naturally occurring polysaccharides in aqueous solution using a combination of tribology, adsorption, and rheology. The polysaccharides include pectin, xanthan gum, gellan, and locus bean gum that are all widely used in food and nonfood applications. They form rheologically complex fluids in aqueous solution that are both shear thinning and elastic, and their normal stress differences at high shear rates are found to be characteristic of semiflexible/rigid molecules. Lubrication is studied using a ball-on-disk tribometer with hydrophobic elastomer surfaces, mimicking biotribological contacts, and the friction coefficient is measured as a function of speed across the boundary, mixed, and hydrodynamic lubrication regimes. The hydrodynamic regime, where the friction coefficient increases with increasing lubricant entrainment speed, is found to depend on the viscosity of the polysaccharide solutions at shear rates of around 10(4) s(-1). The boundary regime, which occurs at the lowest entrainment speeds, depends on the adsorption of polymer to the substrate. In this regime, the friction coefficient for a rough substrate (400 nm rms roughness) is dependent on the dry mass of polymer adsorbed to the surface (obtained from surface plasmon resonance), while for a smooth substrate (10 nm rms roughness) the friction coefficient is strongly dependent on the hydrated wet mass of adsorbed polymer (obtained from quartz crystal microbalance, QCM-D). The mixed regime is dependent on both the adsorbed film properties and lubricant's viscosity at high shear rates. In addition, the entrainment speed where the friction coefficient is a minimum, which corresponds to the transition between the hydrodynamic and mixed regime, correlates linearly with the ratio of the wet mass and viscosity at ∼10(4) s(-1) for the smooth surface. These findings are independent of the different polysaccharides used in the study and their different viscoelastic flow properties.
Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology
Publisher: American Chemical Society (ACS)
Date: 31-08-2011
DOI: 10.1021/JF202258H
Abstract: The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1H T2 relaxation rates almost identically. Consequently, the present study indicates that the proteins present in the s les do not affect the 1H relaxation behavior markedly, even at relatively high SMP concentrations (15-25%). Comparison of rheological measurements and NMR measurements suggested that the collapse of κ-casein during acidification could contribute to the initial decrease in 17O and 1H relaxation rate in the pH range between 6.6 and 5.5 for 15% SMP and in the pH range between 6.6 and 5.9 for 25% SMP. However, below pH 5.5 the viscosity and 17O and 1H NMR relaxation rates did not correlate, revealing that the aggregation of casein micelles, which increases viscosity below pH 5.5, does not involve major repartitioning of water.
Modelling of Thermal Sterilisation of High-Moisture Snack Foods: Feasibility Analysis and Optimization
Publisher: Springer Science and Business Media LLC
Date: 08-02-2018
Generalised scaling law for soft contact tribology: Influence of load and asymmetric surface deformation
Publisher: Elsevier BV
Date: 11-2021
Solid and hollow nanoparticles templated using non-ionic surfactant-based reverse micelles and vesicles
Publisher: Elsevier BV
Date: 02-2022
Soft lubrication of model hydrocolloids
Publisher: Elsevier BV
Date: 06-2006
Strong through to weak 'sheared' gels
Publisher: Elsevier BV
Date: 12-2004
Synergising water and energy requirements to improve sustainability performance in mine tailings management
Publisher: Elsevier BV
Date: 10-2016
Rheology and microstructure of aqueous suspensions of nanocrystalline cellulose rods
Publisher: Elsevier BV
Date: 06-2017
DOI: 10.1016/J.JCIS.2017.02.020
Abstract: Nanocrystalline cellulose (NCC) is a negatively charged rod-like colloid obtained from the hydrolysis of plant material. It is thus expected that NCC suspensions display a rich set of phase behaviour with salt and pH because of its anisotropic shape and electrical double layer that gives rise to liquid crystallinity and self-assembly respectively. It should thus be possible to tune the rheological properties of NCC suspensions for a wide variety of end-use applications. Rheology and structural analysis techniques are used to characterise surface-sulphated NCC suspensions as a function of pH, salinity (NaCl) and NCC concentration. Structural techniques include atomic force microscopy, Zeta potential, dynamic light scattering, and scanning electron microscopy. A phase diagram is developed based on the structure-rheology measurements showing various states of NCC that form as a function of salt and NCC concentration, which go well beyond those previously reported. This extended range of conditions reveals regions where the suspension is a viscous fluid and viscoelastic soft solid, as well as regions of instability that is suggested to arise when there is sufficient salt to reduce the electrical double layer (as explained qualitatively using DLVO theory) but insufficient NCC to form a load bearing network.
Food Texture is Only Partly Rheology
Publisher: Wiley
Date: 06-08-2012
Viscosity of soft spherical micro-hydrogel suspensions
Publisher: Elsevier BV
Date: 03-2015
DOI: 10.1016/J.JCIS.2014.11.064
Abstract: The rheology of soft particle suspensions is considered to be a function of particle micromechanics and phase volume. However, soft particles such as microgels present a challenge because they typically contain solvent in their polymeric network structure, and their specific volume can alter in response to mechanical forces and physiochemical effects. We investigate how particle elasticity affects the viscosity of microgel suspensions as a function of effective phase volume (ϕ0) using non-colloidal hydrogel spheres that, unlike many colloidal-scale microgels, are not highly responsive to physiochemical effects. In our unique approach, we compare the viscosity of microgel suspensions to a theoretical hard sphere viscosity model that defines the maximum packing fraction using the geometric random close packing fraction (ϕrcp) obtained from the measured particle size distribution. We discover that our harder microgels follow the hard sphere model up to random close packing, but softer microgels deviate around ϕ0/ϕrcp∼50% which indicates that their specific volume is decreasing with increasing ϕ0. This effect arises because microgels at high phase volumes do not fully re-swell during their preparation. We conclude that particle elasticity does not directly affect the viscosity of soft sphere suspensions up to the random close packing fraction. We highlight a convenient method for analysing the viscosity of microgel suspensions with potential to be applied to a wide variety of soft sphere suspensions.
Lubrication of chocolate during oral processing
Publisher: Royal Society of Chemistry (RSC)
Date: 2017
DOI: 10.1039/C6FO00950F
Abstract: Oral processing transforms the structure of dark chocolate from a fat-continuous suspension to a saliva-continuous emulsion, which results in lower viscosities, thinner films and reduced friction.
Measuring the yield behaviour of structured fluids
Publisher: Elsevier BV
Date: 12-2004
Review of techniques to manufacture micro-hydrogel particles for the food industry and their applications
Publisher: Elsevier BV
Date: 12-2013
Diffusing probe measurements of polystyrene latex particles in polyelectrolyte solutions: Deviations from Stokes-Einstein behavior
Publisher: American Chemical Society (ACS)
Date: 18-12-2000
DOI: 10.1021/MA9908503
Viscosity Ratio Effect in the Emulsion Lubrication of Soft EHL Contact
Publisher: ASME International
Date: 07-06-2006
DOI: 10.1115/1.2345400
Abstract: Many foodstuffs and personal care products consist of two-phase systems which, during use, are rubbed between compliant biosurfaces to form thin lubricating films. It is important to understand the nature and properties of the films thus formed since these contribute to the user’s sensory perception, and thus appreciation, of the products concerned. In this paper, the lubrication properties of simple oil-in-aqueous phase emulsions are studied in a steel/elastomer “soft-EHL” contact. It is found that overall behavior is strongly dependent on the ratio of the viscosities of the two phases. When the viscosity of the dispersed oil phase is lower or comparable to that of the continuous aqueous phase, the latter enters the contact and controls film formation and friction. However, when the dispersed phase has viscosity at least four times larger than the dispersion medium, the former enters the contact and determines its tribological properties. This effect is believed occur because at high viscosity ratios the droplets are nondeformable and are thus forced into the contact inlet region, where collisions occur that result in shear-induced coalescence. Once a pool of viscous fluid is formed, the lower viscosity bulk fluid is unable to displace it because the viscous shear stress is too small, so the pool acts as a reservoir to supply the contact.
Oral medication delivery in impaired swallowing: thickening liquid medications for safe swallowing alters dissolution characteristics
Publisher: Informa UK Limited
Date: 02-03-2016
DOI: 10.3109/03639045.2016.1151033
Abstract: Acetaminophen (paracetamol) is available in a wide range of oral formulations designed to meet the needs of the population across the age-spectrum, but for people with impaired swallowing, i.e. dysphagia, both solid and liquid medications can be difficult to swallow without modification. The effect of a commercial polysaccharide thickener, designed to be added to fluids to promote safe swallowing by dysphagic patients, on rheology and acetaminophen dissolution was tested using crushed immediate-release tablets in water, effervescent tablets in water, elixir and suspension. The inclusion of the thickener, comprised of xanthan gum and maltodextrin, had a considerable impact on dissolution acetaminophen release from modified medications reached 12-50% in 30 min, which did not reflect the pharmacopeia specification for immediate release preparations. Flow curves reflect the high zero-shear viscosity and the apparent yield stress of the thickened products. The weak gel nature, in combination with high G' values compared to G'' (viscoelasticity) and high apparent yield stress, impact drug release. The restriction on drug release from these formulations is not influenced by the theoretical state of the drug (dissolved or dispersed), and the approach typically used in clinical practice (mixing crushed tablets into pre-prepared thickened fluid) cannot be improved by altering the order of incorporation or mixing method.
Rolling and sliding friction in compliant, lubricated contact
Publisher: SAGE Publications
Date: 02-2006
Abstract: Friction is investigated in a rolling-sliding, lubricated, steel ball on elastomer flat contact. Two different types of friction are identified: rolling friction, which results from the movement of the surfaces relative to the contact, and sliding or interfacial friction, which arises from relative motion of the two contacting surfaces. A novel experimental technique is described to measure these two types of friction simultaneously in a single test. This enables separate rolling and interfacial ‘Stribeck-type’ friction curves to be produced for Newtonian lubricants. These curves are compared with theoretical predictions of friction. The results show that rolling friction originates primarily from two sources: Poiseuille flow of lubricant in the contact and elastic hysteresis. There are also two main types of interfacial friction due to Couette flow and solid surface adhesion. For compliant elastomer-on-steel contacts, rolling friction forms a significant proportion of the total friction even at quite high slide-roll ratios.
Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities
Publisher: Elsevier BV
Date: 02-2023
Oral processing, texture and mouthfeel: From rheology to tribology and beyond
Publisher: Elsevier BV
Date: 08-2013
Mechanical characterization of agarose micro-particles with a narrow size distribution
Publisher: Elsevier BV
Date: 05-2009
Cohesiveness and flowability of particulated solid and semi-solid food systems
Publisher: Royal Society of Chemistry (RSC)
Date: 2017
DOI: 10.1039/C7FO00715A
Abstract: Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia.
Creating polysaccharide-protein complexes to control aqueous lubrication
Publisher: Elsevier BV
Date: 10-2021
Lubrication of non-ionic surfactant stabilised emulsions in soft contacts
Publisher: Elsevier BV
Date: 12-2021
Pectin impacts cellulose fibre architecture and hydrogel mechanics in the absence of calcium
Publisher: Elsevier BV
Date: 11-2016
DOI: 10.1016/J.CARBPOL.2016.07.113
Abstract: Pectin is a major polysaccharide in many plant cell walls and recent advances indicate that its role in wall mechanics is more important than previously thought. In this work cellulose hydrogels were synthesised in pectin solutions, as a biomimetic tool to investigate the influence of pectin on cellulose assembly and hydrogel mechanical properties. Most of the pectin (60-80%) did not interact at the molecular level with cellulose, as judged by small angle scattering techniques (SAXS and SANS). Despite the lack of strong interactions with cellulose, this pectin fraction impacted the mechanical properties of the hydrogels through poroelastic effects. The other 20-40% of pectin (containing neutral sugar sidechains) was able to interact intimately with cellulose microfibrils at the point of assembly. These results support the need to revise the role of pectin in cell wall architecture and mechanics, and furthermore they assist the design of cellulose-based products through controlling the viscoelasticity of the fluid phase.
Review of the effects of different processing technologies on cooked and convenience rice quality
Publisher: Elsevier BV
Date: 2017
Multi-scale assembly of hydrogels formed by highly branched arabinoxylans from Plantago ovata seed mucilage studied by USANS/SANS and rheology
Publisher: Elsevier BV
Date: 03-2019
DOI: 10.1016/J.CARBPOL.2018.11.098
Abstract: The structures of two hydrogels formed by purified brush-like polysaccharides from Plantago ovata seed mucilage have been characterised from the nanometre to micrometre scale by using a combination of SANS and USANS techniques. These two hydrogels have distinctly different melting and rheological properties, but the structure of their gel networks bears striking similarity as revealed by USANS/SANS experiments. Surprisingly, we find that the dramatic changes in the rheological properties induced by temperature or change in the solvent quality are accompanied by a small alteration of the network structure as inferred from scattering curves recorded above melting or in a chaotropic solvent (0.7 M KOD). These results suggest that, in contrast to most gel-forming polysaccharides for which gelation depends on a structural transition, the rheological properties of Plantago ovata mucilage gels are dependent on variations in intermolecular hydrogen bonding. By enzymatically cleaving off terminal arabinose residues from the side chains, we have demonstrated that composition of side-chains has a strong effect on intermolecular interactions, which, in turn, has a profound effect on rheological and structural properties of these unique polysaccharides.
Tribology and its growing use toward the study of food oral processing and sensory perception
Publisher: Wiley
Date: 19-06-2020
DOI: 10.1111/JTXS.12452
Abstract: Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment a careful characterization of simpler model foods before considering complex food products the incorporation of saliva in tribological studies the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.
Micromechanics and poroelasticity of hydrated cellulose networks
Publisher: American Chemical Society (ACS)
Date: 12-05-2014
DOI: 10.1021/BM500405H
Abstract: The micromechanics of cellulose hydrogels have been investigated using a new rheological experimental approach, combined with simulation using a poroelastic constitutive model. A series of mechanical compression steps at different strain rates were performed as a function of cellulose hydrogel thickness, combined with small litude oscillatory shear after each step to monitor the viscoelasticity of the s le. During compression, bacterial cellulose hydrogels behaved as anisotropic materials with near zero Poisson's ratio. The micromechanics of the hydrogels altered with each compression as water was squeezed out of the structure, and microstructural changes were strain rate-dependent, with increased densification of the cellulose network and increased cellulose fiber aggregation observed for slower compressive strain rates. A transversely isotropic poroelastic model was used to explain the observed micromechanical behavior, showing that the mechanical properties of cellulose networks in aqueous environments are mainly controlled by the rate of water movement within the structure.
Thin film and high shear rheology of multiphase complex fluids
Publisher: Elsevier BV
Date: 2008
The pH-dependent structural and tribological behaviour of aqueous graphene oxide suspensions
Publisher: Elsevier BV
Date: 12-2017
Rheology and tribology: Two distinctive regimes of food texture sensation
Publisher: Elsevier BV
Date: 05-2012
Micromechanical model of biphasic biomaterials with internal adhesion: Application to nanocellulose hydrogel composites
Publisher: Elsevier BV
Date: 2016
DOI: 10.1016/J.ACTBIO.2015.10.032
Abstract: The mechanical properties of hydrated biomaterials are non-recoverable upon unconfined compression if adhesion occurs between the structural components in the material upon fluid loss and apparent plastic behaviour. We explore these micromechanical phenomena by introducing an aggregation force and a critical yield pressure into the constitutive biphasic formulation for transversely isotropic tissues. The underlying hypothesis is that continual fluid pressure build-up during compression temporarily supresses aggregation. Once compression stops and the pressure falls below some critical value, internal aggregation occurs over a time scale comparable to the poroelastic time. We demonstrate this model by predicting the mechanical response of bacterial nanocellulose hydrogel composites, which are promising biomaterials and a structural mimetic for the plant cell wall. Cross-linking of cellulose by xyloglucan creates an extensional resistance and substantially increases the compressive modulus under large compression and densification. In comparison, incorporating non-crosslinking arabinoxylan into the hydrogel has little effect on its mechanics at the strain rates investigated. These results assist in elucidating the mechanical role of these polysaccharides in the complex plant cell wall structure. They also suggest xyloglucan is a suitable candidate to tailor the stiffness of nanocellulose hydrogels in biomaterial design, which includes modulating cell-adhesion in tissue engineering applications. The model and overall approach may be utilised to characterise and design a myriad of biomaterials and mammalian tissues, particularly those with a fibrillar structure. The mechanical properties of hydrated biomaterials can be non-recoverable upon compression due to increased adhesion occurring between the structural components in the material. Cellulose-hemicellulose composite hydrogels constitute a classical ex le of this phenomenon, since fibres can freely re-orient and adhere upon fluid loss to produce significant variations in the mechanical response to compression. Here, we model their micromechanics by introducing an aggregation force and a critical yield pressure into the constitutive formulation for transversely isotropic biphasic materials. The resulting model is easy to implement for routine characterization of this type of hydrated biomaterials through unconfined compression testing and produces physically meaningful and reproducible mechanical parameters.
Anti-staling of high-moisture starchy food: Effect of hydrocolloids, emulsifiers and enzymes on mechanics of steamed-rice cakes
Publisher: Elsevier BV
Date: 10-2018
Lubrication properties of non-adsorbing polymer solutions in soft elastohydrodynamic (EHD) contacts
Publisher: Elsevier BV
Date: 05-2005
Macroscale superlubricity induced by film-forming polymer brush-grafted colloidal additives
Publisher: Elsevier BV
Date: 03-2022
Swirling flow of viscoelastic fluids. Part 2. Elastic effects
Publisher: Cambridge University Press (CUP)
Date: 25-02-2001
DOI: 10.1017/S0022112000002901
Abstract: A torsionally driven cavity has been used to examine the influence of elasticity on the swirling flow of constant-viscosity elastic liquids (Boger fluids). A wealth of phenomena is observed as the degree of inertia, elasticity and viscous forces are varied by using a range of low- to high-viscosity flexible polyacrylamide Boger fluids and a semi-rigid xanthan gum Boger fluid. As the inertia is decreased and elasticity increased by using polyacrylamide Boger fluids, the circulation rates for a ‘Newtonian-like’ secondary flow decreases until flow reversal occurs owing to the increasing magnitude of the primary normal stress difference. For each polyacrylamide fluid, the flow becomes highly unstable at a critical combination of Reynolds number and Weissenberg number resulting in a new time-dependent elastic instability. Each fluid is characterized by a dimensionless elasticity number and a correlation with Reynolds number is found for the occurrence of the instability. In the elasticity dominated flow of the polyacrylamide Boger fluids, the instability disrupts the flow dramatically and causes an increase in the peak axial velocity along the central axis by as much as 400%. In this case, the core vortex spirals with the primary motion of fluid and is observed in some cases at Reynolds numbers much less than unity. Elastic ‘reverse’ flow is observed for the xanthan gum Boger fluid at high Weissenberg number. As the Weissenberg number decreases, and Reynolds number increases, counter-rotating vortices flowing in the inertial direction form on the rotating lid. The peak axial velocity decreases for the xanthan gum Boger fluid with decreasing Weissenberg number. In addition, several constitutive models are used to describe accurately the rheological properties of the fluids used in this work in shear and extensional flow. This experimental investigation of a complex three-dimensional flow using well-characterized fluids provides the information necessary for the validation of non-Newtonian constitutive models through numerical analysis of the torsionally driven cavity flow.
Illustrating ultra-low-volume rheology on a conventional rheometer: Charting the development of hyaluronan during fermentation
Publisher: Applied Rheology; ETH Zurich
Date: 2015
Phase-separated biopolymer mixture rheology: Prediction using a viscoelastic emulsion model
Publisher: Society of Rheology
Date: 09-2001
DOI: 10.1122/1.1389314
Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception
Publisher: Elsevier BV
Date: 04-2020
Oral tribology: Providing insight into oral processing of food colloids
Publisher: Elsevier BV
Date: 08-2021
Entrainment Mechanism of Viscoplastic Fat Particles and Tribofilm Formation in Soft Contact Tribology
Publisher: Elsevier BV
Date: 12-2022
Soft-tribology: Lubrication in a compliant PDMS-PDMS contact
Publisher: Elsevier BV
Date: 10-2007
New insights into cooked rice quality by measuring modulus, adhesion and cohesion at the level of an individual rice grain
Publisher: Elsevier BV
Date: 2019
Insights into the dynamics of oral lubrication and mouthfeel using soft tribology: Differentiating semi-fluid foods with similar rheology
Publisher: Elsevier BV
Date: 11-2013
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
Publisher: Elsevier BV
Date: 11-2021
Analytically predicting the viscosity of hard sphere suspensions from the particle size distribution
Publisher: Elsevier BV
Date: 08-2014
Food Biopolymer Gels, Microgel and Nanogel Structures, Formation and Rheology
Publisher: Wiley
Date: 06-08-2012
Liquid crystal hydroglass formed via phase separation of nanocellulose colloidal rods
Publisher: Royal Society of Chemistry (RSC)
Date: 2019
DOI: 10.1039/C8SM02288G
Abstract: Liquid crystal hydroglass: under a specific solution environment, aqueous suspensions of cellulose colloidal rods phase separate into a colloid-rich attractive glass matrix and a coexisting liquid crystal phase. This structure allows control over reversibly orientating the colloidal rods through shear forces, which achieves a persistent flow-programmable directional order to the liquid crystal phase.
Influence of particle modulus (softness) and matrix rheology on the sensory experience of ‘grittiness’ and ‘smoothness’
Publisher: Elsevier BV
Date: 06-2020
Rheology of gelling and yielding soft matter systems
Publisher: Royal Society of Chemistry (RSC)
Date: 2008
DOI: 10.1039/B719677F
Tribological Characteristics of Aqueous Graphene Oxide, Graphitic Carbon Nitride, and Their Mixed Suspensions
Publisher: Springer Science and Business Media LLC
Date: 08-02-2018
The Frictional Properties of Newtonian Fluids in Rolling–Sliding soft-EHL Contact
Publisher: Springer Science and Business Media LLC
Date: 12-2005
The flowability of ice suspensions
Publisher: Society of Rheology
Date: 2005
DOI: 10.1122/1.1835339
Cyclodextrin-crosslinked poly(acrylic acid): Adhesion and controlled release of diflunisal and fluconazole from solid dosage forms
Publisher: Springer Science and Business Media LLC
Date: 11-01-2013
Friction and adsorption of aqueous polyoxyethylene (Tween) surfactants at hydrophobic surfaces
Publisher: Elsevier BV
Date: 11-2007
DOI: 10.1016/J.JCIS.2007.06.057
Abstract: The nanotribological responses of a series of nonionic polyoxyethylene surfactants (Tween 20, Tween 40, Tween 60, and Tween 80) were investigated after they were adsorbed from aqueous solution onto atomically smooth hydrophobic substrates. The hydrophobic surfaces were composed of a condensed monolayer of octadecyltriethoxysilane (OTE contact angle theta>110 degrees ). The nanorheological measurements were performed using a modified surface forces apparatus after coating atomically smooth mica with these OTE monolayers, while adsorption measurements were performed using phase-modulated ellipsometry on silicon wafers coated with these same monolayers. The minimum surface-surface separation observed under high load in friction studies agreed quantitatively with the thickness obtained from ellipsometry. For Tweens 20, 40, and 60, the thickness of the adsorbed film increases with increasing alkyl chain length. Systematic investigations of the nanorheological response showed that there is a "solid-like" elastic response from confined surfactant layers, which is the case for the smallest separations to separations up to slightly larger than twice the adsorbed film thickness. In kinetic friction, these confined layers are characterized by a shear stress of approximately 3 MPa with minimal dependence on shear rate. The magnitude of the sliding shear stress is the same as the apparent yield stress at approximately 3 MPa it is independent of alkyl chain length within the Tween family of surfactants and corresponds to a nominal friction coefficient of mu approximately 1. A similar friction coefficient is observed for boundary lubrication on the macroscopic scale in a tribometer utilizing hydrophobic surfaces and mu approximately 1.1 for Tweens 20, 40, and 60. These results suggest that while Tween molecules adsorb onto hydrophobic surfaces to form a robust separating layer, the lubricating properties of these layers are dominated by a highly dissipative slip plane, the same for all alkyl chain lengths.
Soft materials deformation, flow, and lubrication between compliant substrates: Impact on flow behavior, mouthfeel, stability, and flavor
Publisher: Annual Reviews
Date: 28-02-2014
DOI: 10.1146/ANNUREV-FOOD-030212-182657
Abstract: Foods are rationally designed to be semifluids or soft solids for optimal stabilization of the multiple phases they contain and to provide favorable textural properties. Although rheology provides a guide to physical stability and initial texture perception, measurements on intact foods do not enable predictions of the organoleptic properties experienced during oral processing. Oral processing includes lubrication between compliant oral substrates, and studies into soft lubrication/tribology are providing new insights into the physical processes experienced by soft foods in the mouth. We provide a review of the key rheological considerations for food product stability and texture, and we delve into how rheology and soft tribology, with consideration for oral physiology and saliva, are providing new insights into texture, mouthfeel, taste, and aroma.
Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology
Publisher: Elsevier BV
Date: 08-2008
Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
Publisher: Elsevier BV
Date: 12-2020
Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing
Publisher: Elsevier BV
Date: 11-2013
Probing adhesion between nanoscale cellulose fibres using AFM lateral force spectroscopy: The effect of hemicelluloses on hydrogen bonding
Publisher: Elsevier BV
Date: 03-2019
DOI: 10.1016/J.CARBPOL.2018.12.052
Abstract: Inter-fibre adhesion is a key contributing factor to the mechanical response and functionality of cellulose-based biomaterials. 'Dip-and-Drag' lateral force atomic force microscopy technique is used here to evaluate the influence of arabinoxylan and xyloglucan on interactions between nanoscale cellulose fibres within a hydrated network of bacterial cellulose. A cohesive zone model of the detachment event between two nano-fibres is used to interpret the experimental data and evaluate inter-fibre adhesion energy. The presence of xyloglucan or arabinoxylan is found to increase the adhesive energy by a factor of 4.3 and 1.3, respectively, which is consistent with these two hemicellulose polysaccharides having different specificity of hydrogen bonding with cellulose. Importantly, xyloglucan's ability to strengthen adhesion between cellulose nano-fibres supports emergent models of the primary plant cell walls (Park & Cosgrove, 2012b), which suggest that xyloglucan chains confined within cellulose-cellulose junctions play a key role in cell wall's mechanical response.
Viscoelastic behaviour of rapid and slow self-healing hydrogels formed by densely branched arabinoxylans from Plantago ovata seed mucilage
Publisher: Elsevier BV
Date: 10-2021
Enabling the Rational Design of Low-Fat Snack Foods: Insights from
Publisher: American Chemical Society (ACS)
Date: 12-07-2019
Abstract: Texture perception is conceptualized as an emergent cognitive response to food characteristics that comprise several physical and chemical properties. Contemporary oral processing research focuses on revealing the relationship between the sensory perceptions and food properties, with the goal of enabling rational product design. One major challenge is associated with revealing the complex molecular and biocolloidal interactions underpinning even simple texture percepts. Here, we introduce
Influence of load and elastic properties on the rolling and sliding friction of lubricated compliant contacts
Publisher: Elsevier BV
Date: 2010
Soft lubrication of model shear-thinning fluids
Publisher: Elsevier BV
Date: 12-2020
Tribological Performance and Lubrication Mechanism of Alumina Nanoparticle Water-Based Suspensions in Ball-on-Three-Plate Testing
Publisher: Springer Science and Business Media LLC
Date: 09-02-2017
Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer
Publisher: Elsevier BV
Date: 05-2010
DOI: 10.1016/J.COLSURFB.2009.12.022
Abstract: Salivary films coating oral surfaces are critically important for oral health. This study focuses on determining the underlying nature of this adsorbed film and how it responds to departures from physiological conditions due to changes in ionic strength. Under physiological conditions, it is found that pre-adsorbed in vitro salivary film on hydrophobic surfaces is present as a highly hydrated viscoelastic layer. We follow the evolution of this film in terms of its effective thickness, hydration and viscoelastic properties, as well as adsorbed mass of proteins, using complementary surface characterisation methods: a Surface Plasmon Resonance (SPR) and a Quartz Crystal Microbalance with Dissipation Monitoring (QCM-D). Our results support a heterogeneous model for the structure of the salivary film with an inner dense anchoring layer and an outer highly extended hydrated layer. Further swelling of the film was observed upon decreasing the salt concentration down to 1mM NaCl. However, upon exposure to deionised water, a collapse of the film occurs that was associated with the loss of water contained within the adsorbed layer. We suggest that the collapse in deionised water is driven by an onset of electrostatic attraction between different parts of the multi-component salivary film. It is anticipated that such changes could also occur when the oral cavity is exposed to food, beverage, oral care and pharmaceutical formulations where drastic changes to the structural integrity of the film is likely to have implications on oral health, sensory perception and product performance.
Friction of lubricated hydrogels: Influence of load, speed and lubricant viscosity
Publisher: Elsevier BV
Date: 03-2021
The lubricating properties of human whole saliva
Publisher: Springer Science and Business Media LLC
Date: 05-06-2007
Interpreting atomic force microscopy nanoindentation of hierarchical biological materials using multi-regime analysis
Publisher: Royal Society of Chemistry (RSC)
Date: 2015
DOI: 10.1039/C4SM02440K
Abstract: The graphic illustrates different types of deformation occurring during indentation of a plant cell the cell wall compression and elastic membrane deflection. We are seeking to disentangle these contributions using a new multi-regime analysis method, the mathematical gist of which is illustrated by the formula at the bottom of the figure.
Frictional behaviour of molten chocolate as a function of fat content
Publisher: Royal Society of Chemistry (RSC)
Date: 2021
DOI: 10.1039/D0FO03378B
Abstract: Stribeck measurements of molten chocolate as a function of decreasing solid content (w/w) between soft contacts reveal deviations from the 'typical' curve result from shear-thinning behaviour and particle exclusion.
Swirling flow of viscoelastic fluids. Part 1. Interaction between inertia and elasticity
Publisher: Cambridge University Press (CUP)
Date: 25-02-2001
DOI: 10.1017/S0022112000002883
Abstract: A torsionally driven cavity, consisting of a fully enclosed cylinder with rotating bottom lid, is used to examine the confined swirling flow of low-viscosity Boger fluids for situations where inertia dominates the flow field. Flow visualization and the optical technique of particle image velocimetry (PIV) are used to examine the effect of small amounts of fluid elasticity on the phenomenon of vortex breakdown. Low-viscosity Boger fluids are used which consist of dilute concentrations of high molecular weight polyacrylamide or semi-dilute concentrations of xanthan gum in a Newtonian solvent. The introduction of elasticity results in a 20% and 40% increase in the minimum critical aspect ratio required for vortex breakdown to occur using polyacrylamide and xanthan gum, respectively, at concentrations of 45 p.p.m. When the concentrations of either polyacrylamide or xanthan gum are raised to 75 p.p.m., vortex breakdown is entirely suppressed for the cylinder aspect ratios examined. Radial and axial velocity measurements along the axial centreline show that the alteration in existence domain is linked to a decrease in the magnitude of the peak in axial velocity along the central axis. The minimum peak axial velocities along the central axis for the 75 p.p.m. polyacrylamide and 75 p.p.m. xanthan gum Boger fluids are 67% and 86% lower in magnitude, respectively, than for the Newtonian fluid at Reynolds number of Re ≈ 1500–1600. This decrease in axial velocity is associated with the interaction of elasticity in the governing boundary on the rotating base lid and/or the interaction of extensional viscosity in areas with high velocity gradients. The low-viscosity Boger fluids used in this study are rheologically characterized and the steady complex flow field has well-defined boundary conditions. Therefore, the results will allow validation of non-Newtonian constitutive models in a numerical model of a torsionally driven cavity flow.
Chemical composition of bunya nuts (Araucaria bidwillii) compared to Araucaria angustifolia and Araucaria araucana species
Publisher: Elsevier BV
Date: 2022
Sensory properties of Australian bunya nuts
Publisher: Wiley
Date: 20-05-2022
Abstract: Bunya nuts are the seeds of Araucaria bidwillii , a conifer native to South‐East Queensland, Australia. They are one of the 19 species of Araucaria family found around the world, with the nuts from South America being the most commonly consumed. They are traditionally eaten boiled or roasted. This study aims to profile the sensory properties of bunya nuts with chestnut as a comparator. Since chestnuts do not come from a conifer tree, it is expected that there will be differences. Different methods of preparation are also expected to change the sensory attributes. Representative s les were collected from a variety of locations in South‐East Queensland, prepared and presented to a panel of 14 experienced tasters applying conventional sensory descriptive profiling. During training, the panel developed a lexicon of 23 sensory attributes together with definitions and reference. Profiles of the boiled and roasted bunya nuts revealed higher scores for hardness on the first bite than chestnuts and, when chewed, became more crumbly , dry , and grainy . They had a savory aroma and flavor, and roasted s les exhibited a roasted aroma. Bunya nut s les were less sweet than chestnut s les. Differences in the sensory properties due to method of preparation were also observed. Boiled bunya nuts were softer and moister, with lower scores for crumbly and grainy . This research is foundational in providing technical information on the sensory profile of this important Indigenous Australian nut and provides a strong basis to support novel food sector opportunities for the bunya nut as a reemerging food source not only in Australia, but also South America. There is an increase demand for local, sustainable, and natural foods. Bunya nuts are native to Australia and are part of the Araucaria family, which includes 19 species that can be found around the world. To the best of our knowledge there is no study characterizing Araucaria nuts in terms of sensory attributes. This study builds a lexicon for bunya nuts and compares to chestnuts. It also shows how different preparation methods affect its sensory attributes, as well as possible future uses in product development. The outcomes might provide information to support studies on Araucaria nuts in other countries.
Tribology of swollen starch granule suspensions from maize and potato
Publisher: Elsevier BV
Date: 2017
DOI: 10.1016/J.CARBPOL.2016.08.064
Abstract: The tribological properties of suspensions of cooked swollen starch granules are characterised for systems based on maize starch and potato starch. These systems are known as granule 'ghosts' due to the release (and removal) of polymer from their structure during cooking. Maize starch ghosts are less swollen than potato starch ghosts, resulting in a higher packing concentration and greater mechanical stability. In a soft-tribological contact, maize ghost suspensions reduce friction compared to the solvent (water), generate bell-shaped tribological profiles characteristic of particle entrainment and show a marked concentration dependence, whereas potato ghost suspensions exhibit lubrication behaviour similar to water. Microscopy analysis of the s les following tribological testing suggests that this is due to the rapid break-up of potato ghosts under the shear and rolling conditions within the tribological contact. A reduction in the small deformation moduli (associated with a weak gel structure) is also observed when the potato ghost suspensions are subjected to steady shear using parallel plate rheometry both microscopy and particle size analysis show that this is accompanied by the partial shear-induced breakage of ghost particles. This interplay between particle microstructure and the resultant rheological and lubrication dynamics of starch ghost suspensions contributes to an enhanced mechanistic understanding of textural and other functional properties of cooked starches in food and other applications.
A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions
Publisher: Elsevier BV
Date: 11-2019
liquid, gel and soft glass phase transitions and rheology of nanocrystalline cellulose suspensions as a function of concentration and salinity
Publisher: Royal Society of Chemistry (RSC)
Date: 2018
DOI: 10.1039/C7SM02470C
Abstract: Rheological methods reveal a continuous transition between microstructure states of nanocellulose colloidal rod suspensions.
Interpreting rheological behaviour of sugar-fat mixtures as a function of solids phase volume
Publisher: Elsevier BV
Date: 05-2021
Astringency of tea catechins: More than an oral lubrication tactile percept
Publisher: Elsevier BV
Date: 10-2009
Enzymatic hydrolysis of starch in the presence of cereal soluble fibre polysaccharides.
Publisher: Royal Society of Chemistry (RSC)
Date: 2014
DOI: 10.1039/C3FO60506J
Abstract: The in vitro amylolysis of both granular and cooked maize starch and the diffusion of glucose in the presence of 1% and 2% cereal soluble fibre polysaccharides (arabinoxylan and mixed linkage beta-glucan) were studied at various levels of shear mixing in order to identify potential molecular mechanisms underlying observed glycemia-reducing effects of soluble fibres in vivo. The presence of soluble fibres increased viscosity by ca. 10× and 100× for 1% and 2% concentrations respectively. Despite this large difference in viscosity, measured digestion and mass transfer coefficients were only reduced by a factor of 1.5 to 2.5 at the same mixing speed. In contrast, introduction of mixing in the digesting and diffusing medium significantly increased the rate of amylolytic starch digestion and mass transfer of glucose. This effect is such that mixing at high speeds negates the hindering effect of the 100× increased viscosity imparted by the presence of 2% soluble fibre this is essentially captured by the Reynolds number (the ratio of inertial and viscous forces) that defines the flow kinematics. The modest reduction of in vitro starch hydrolysis and glucose diffusion at increased viscosity suggests that the established benefits of soluble fibres on post-prandial glycaemia, in terms of attenuation of the overall rate and extent of dietary starch conversion to blood glucose, are not primarily due to a direct effect of viscosity. Alternative hypotheses are proposed based on gastric emptying, restriction of turbulent flow, and/or stimulation of mucus turnover.
Review of algorithms for estimating the gap error correction in narrow gap parallel plate rheology
Publisher: Society of Rheology
Date: 03-2013
DOI: 10.1122/1.4774323
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
Publisher: Elsevier BV
Date: 03-2021
A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviour
Publisher: Elsevier BV
Date: 2020
DOI: 10.1016/J.CIS.2019.102076
Abstract: Nanocrystalline cellulose (NCC) is a colloidal rigid rod, referred to by various terms in the literature including cellulose whisker (CW) and cellulose nanocrystal (CNC). These charged colloidal rods exhibit complex colloidal phase and rheological behaviours in aqueous suspensions, that are dependent on volume fraction and interparticle forces. A major shortcoming in the literature of NCC is that the dimensions and morphology of NCC particles vary significantly with the type of raw material and manufacturing conditions, which causes inconsistencies in suspension rheology and colloidal behaviours reported between different works. In this review, we consider the theory and experimentally-determined rheological and colloidal phase behaviours of charged rod suspensions in general, with a focus in particular on NCC. Dilute and semi-dilute NCC suspensions are isotropic liquids, in which NCC particles follow diffusional dynamics. The rheology of these isotropic NCC suspensions can be described by theoretical models that account for the effects of rod dimensions and surface charge, including those based on Doi and Edwards' theory. With increasing NCC concentration, the isotropic phase can undergo a transition to a liquid crystalline state (isotropic-nematic transition) or a transition to a dynamically arrested solid (liquid-solid transition). The liquid crystal ordering and gelation/glass transition are of particular interest because they respectively form an ordered structure and allow a solid-like mechanical response at relatively low solids fraction. For conditions at which the isotropic-nematic and liquid-solid transitions coincide, the formation of an anisotropic structure within a soft solid suspension is possible. Investigation of these two competing transitions led to the discovery of liquid crystal re-entrancy and existence of an anisotropic soft solid (liquid crystal hydroglass, LCH). LCH has a biphasic structure with an attractive glass matrix and a co-existing liquid crystal phase, providing similar viscoelastic properties to hydrogels but permitting reversible orientation of the colloidal rods in the liquid crystalline phase by shear forces i.e. their structural ordering is programmable. The liquid crystal transition and gelation/glass transitions are quantitatively dependent on rod dimensions i.e. respectively proportional to L
Influence of fluid viscosity and wetting on multiscale viscoelastic lubrication in soft tribological contacts
Publisher: Royal Society of Chemistry (RSC)
Date: 2017
DOI: 10.1039/C6SM02417C
Abstract: Friction (and lubrication) between soft contacts is prevalent in many natural and engineered systems and plays a crucial role in determining their functionality. The contribution of viscoelastic hysteresis losses to friction in these systems has been well-established and defined for dry contacts however, the influence of fluid viscosity and wetting on these components of friction has largely been overlooked. We provide systematic experimental evidence of the influence of lubricant viscosity and wetting on lubrication across multiple regimes within a viscoelastic contact. These effects are investigated for comparatively smooth and rough elastomeric contacts (PTFE-PDMS and PDMS-PDMS) lubricated by a series of Newtonian fluids with systematically controlled viscosity and static wetting properties, using a ball-on-disc tribometer. The distinct tribological behaviour, characterised generally by a decrease in the friction coefficient with increasing fluid viscosity and wettability, is explained in terms of lubricant dewetting and squeeze-out dynamics and their impact on multi-scale viscoelastic dissipation mechanisms at the bulk-, asperity-, sub-asperity- and molecular-scale. It is proposed that lubrication within the (non-molecularly) smooth contact is governed by localised fluid entrapment and molecular-scale (interfacial) viscoelastic effects, while additional rubber hysteresis stimulated by fluid-asperity interactions, combined with rapid fluid drainage at low speeds within the rough contact, alter the general shape of the Stribeck curve. This fluid viscosity effect is in some agreement with theoretical predictions. Conventional methods for analysing and interpreting tribological data, which typically involve scaling sliding velocity with lubricant viscosity, need to be revised for viscoelastic contacts with consideration of these indirect viscosity effects.
The biofilm matrix scaffold of Pseudomonas aeruginosa contains G-quadruplex extracellular DNA structures
Publisher: Springer Science and Business Media LLC
Date: 19-03-2021
DOI: 10.1038/S41522-021-00197-5
Abstract: Extracellular DNA, or eDNA, is recognised as a critical biofilm component however, it is not understood how it forms networked matrix structures. Here, we isolate eDNA from static-culture Pseudomonas aeruginosa biofilms using ionic liquids to preserve its biophysical signatures of fluid viscoelasticity and the temperature dependency of DNA transitions. We describe a loss of eDNA network structure as resulting from a change in nucleic acid conformation, and propose that its ability to form viscoelastic structures is key to its role in building biofilm matrices. Solid-state analysis of isolated eDNA, as a proxy for eDNA structure in biofilms, reveals non-canonical Hoogsteen base pairs, triads or tetrads involving thymine or uracil, and guanine, suggesting that the eDNA forms G-quadruplex structures. These are less abundant in chromosomal DNA and disappear when eDNA undergoes conformation transition. We verify the occurrence of G-quadruplex structures in the extracellular matrix of intact static and flow-cell biofilms of P. aeruginosa , as displayed by the matrix to G-quadruplex-specific antibody binding, and validate the loss of G-quadruplex structures in vivo to occur coincident with the disappearance of eDNA fibres. Given their stability, understanding how extracellular G-quadruplex structures form will elucidate how P. aeruginosa eDNA builds viscoelastic networks, which are a foundational biofilm property.
Normal and Shear Forces between Surfaces Bearing Porcine Gastric Mucin, a High-Molecular-Weight Glycoprotein
Publisher: American Chemical Society (ACS)
Date: 22-02-2011
DOI: 10.1021/BM101369D
Abstract: A surface force balance was used to measure the normal and shear forces between two mica surfaces each bearing an adsorbed layer of porcine gastric mucin ("Orthana" mucin), genetically similar to human MUC6. This mucin is a highly purified, 546 kDa, weakly negative, poly holytic molecule with a "dumbbell" structure. Both bare (HP) and hydrophobized (HB) mica substrates were used, and forces were measured under 1 and 30 mg/mL mucin solutions, under pure (no-added-salt) water, and under 0.1 M aqueous Na(+) solution. Normal surface forces were monotonically repulsive in all cases, with onset of repulsion occurring at smaller surface separations, D, in the 0.1 M salt solutions (∼ 20 nm, compared with ∼40 nm for no added salt). Repulsion on HP mica was greater on surface compression than decompression, an effect, attributed to bridging and slow-relaxing additional adsorption on compression, not seen on HB mica, a difference attributed to the denser coverage of mucin hydrophobic moieties on the HB surface. Friction forces increased with compression in all cases, showing hysteretic behavior on HP but not on HB mica, commensurate with the hysteresis observed in the normal measurements. Low friction coefficients μ (= ∂F(s)/∂F(n) < 0.05) were seen up to mean pressures ≈ 0.5 to 1.0 MPa, attributed to low interpenetration of the opposed layers together with hydration lubrication effects, with higher μ (up to 0.4) at higher attributed to interlayer entanglements and to bridging (for the case of HP mica). Shear forces increased only weakly with sliding speed over the range investigated (80-820 nm s(-1)). The lower friction with HB relative to HP mica suggests a selectivity of the HB surface to the hydrophobic moieties of the mucin that in consequence exposes relatively more of the better-lubricating hydrophilic groups. This surface-selectivity effect on lubrication may have a generality extending to other biological macromolecules that contain both hydrophilic and hydrophobic groups.
Multi-layer mucilage of Plantago ovata seeds: Rheological differences arise from variations in arabinoxylan side chains
Publisher: Elsevier BV
Date: 06-2017
DOI: 10.1016/J.CARBPOL.2017.02.038
Abstract: Mucilages are hydrocolloid solutions produced by plants for a variety of functions, including the creation of a water-holding barrier around seeds. Here we report our discovery of the formation of three distinct mucilage layers around Plantago ovata seeds upon their hydration. Each layer is dominated by different arabinoxylans (AXs). These AXs are unusual because they are highly branched and contain β-1,3-linked xylose in their side chains. We show that these AXs have similar monosaccharide and linkage composition, but vary in their polymer conformation. They also exhibit distinct rheological properties in aqueous solution, despite analytical techniques including NMR showing little difference between them. Using enzymatic hydrolysis and chaotropic solvents, we reveal that hydrogen bonding and side chain distribution are key factors underpinning the distinct rheological properties of these complex AXs.
Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva?
Publisher: MDPI
Date: 17-01-2020
Interplay of rheology and morphology in melt elongation and subsequent recovery of polystyrene/poly(methyl methacrylate) blends
Publisher: Society of Rheology
Date: 09-2004
DOI: 10.1122/1.1773782
From Rheology to Tribology: Multiscale Dynamics of Biofluids, Food Emulsions and Soft Matter
Publisher: AIP
Date: 2008
DOI: 10.1063/1.2964505
Microstructural properties of potato chips
Publisher: Elsevier BV
Date: 04-2018
Rheological and structural properties of complex arabinoxylans from Plantago ovata seed mucilage under non-gelled conditions
Publisher: Elsevier BV
Date: 08-2018
DOI: 10.1016/J.CARBPOL.2018.03.096
Abstract: Two gel-forming arabinoxylan (AX) fractions with very similar linkage composition and molecular weight distributions have been isolated from Plantago ovata seed mucilage. Both isolated fractions have distinct gel properties attributed to differences in intermolecular hydrogen bonding. This study probes the effect of hydrogen bonding on molecular interactions of P. ovata AX fractions under non-gelled conditions achieved using a mild hydrogen bonding inhibitor, 0.2 M KOH. Chain conformation, relaxation dynamics and interactions between AX molecules are investigated using a combination of rheological techniques and small angle X-ray and neutron scattering. The scattering data confirm similar molecular dimensions and chain rigidity for both fractions, while showing distinct patterns of molecular interactions which result in the formation of a self-associated polymer network. The relationship between molecular associations, chain relaxation time and entanglement behaviour of P. ovata AX solutions are corroborated though the analysis of flow profiles and small litude oscillatory shear rheology.
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