Rheology and tribology: Two distinctive regimes of food texture sensation

By Jianshe Chen, J. Stokes. 2012

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Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt (2017, background): “However, subsequent oral processing involves 379 compression of tongue against other oral surfaces during which the food no longer behaves 380 like a bulk fluid, but rather acts as a thin film (Chen & Stokes, 2012).”
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. (2014, methodology): “…and structure, showing relationships between particles and food texture perception (Engelen and others 2005), between food structure and rheology (Fischer and Windhab 2011), between food tenderness and collagen content (Lepetit 2007), and between food rheology and tribology (Chen and Stokes 2011).”