Jason R. Stokes

TL;DR: In this paper, the authors used soft tribology to probe the lubrication behavior of molten chocolate between soft contacts, analogous to in-mouth interactions between the tongue and palate, by diluting milk chocolate containing 26, 27 and 29% fat with cocoa butter.

TL;DR: Rice is used as a model food that contains a rich bacterial biodiversity to determine what effect variable high pressure processing parameters and/or cooking has on the bacterial population and it is demonstrated that higher HPP (400 and 600 MPa) treatment or cooking alone selected for sporeforming bacterial spoilage profiles.

TL;DR: It is highlighted how narrow‐gap rheometry can be used to determine the elasticity of weakly‐elastic low‐viscosity fluids and for characterizing ultra‐low sample volumes of biofluids, and that the boundary friction between rubbing hydrophobic compliant substrates is dependent on the rheology and hydration of the adsorbed species.

TL;DR: In this article , the authors took sensory-instrumental and multivariate approaches to provide mechanistic insights into the wine mouthfeel during the temporal evaluation process and found that tannin-protein interaction and high boundary friction in tribology are important in explaining the perception of all astringency sub-qualities.