A review on food oral tribology

Abstract Food entering the oral cavity undergoes a series of complex processing behaviors. It is subjected to compression and shearing by teeth, tongue, palate reduce its size mix with saliva until it swallowed. The behaviors are thought be closely related both food frictional properties. Much effort has been made in recent decades about tribology explore this complicated lubrication behavior. Understanding mechanism mouth important for improving consumption experience developing novel food. This paper provides new perspective on effects composition, texture, structure, saliva-food component interactions properties different foods, relationship between sensory perception behavior, pattern categorized common types. roles improvement taste, search healthier ingredient substitutes, functional development green foods analyzed. Conceptual numerical prediction models among physical properties, perception, behavior discussed. Studies simulating processing, such as selection friction pair materials, modification contact surfaces, addition saliva, modes motion, forms concluded classified. progress commercial apparatus well customized devices applied sector years described. characteristics, performances, applications these tribological instruments analyzed compared. In addition, results achieved identifying adulterated ensuring safety presented. Finally, some suggestions put forward current challenges future tribology.