Dairy Systems - Practical Food Rheology - page 167

interaction between foods and saliva, oral physiology and sensory sci-
ences is needed. Yielding behaviour and adhesion between food parti-
cles and oral mucosa are also important for semi-solid foods. For liquid
foods, rheological properties of the products, their adhesion to oral sur-
faces, the interaction between the products and saliva and their effect
on lubrication, as well as the formation of coatings, are important in the
perception during oral processing.
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