Food formulation: rheological and tribological determinants of oral processing and flavor perception
Abstract
Understanding how food behaves during oral processing requires going beyond its chemical composition to integrate rheological and tribological determinants that shape texture, mouthfeel, and ultimately flavor perception. This review examines how viscosity, microstructure, and flow properties govern aroma release and taste perception across liquid, semi-liquid, solid, and emulsion-based foods, while oral tribology elucidates lubrication regimes that drive sensations such as creaminess, smoothness, or astringency during mastication and bolus formation. Particular emphasis is placed on the interplay with saliva, whose proteins and physicochemical properties critically modulate lubrication and sensory dynamics. By combining rheological and tribological approaches termed “rheo-tribology” with sensory analysis, this work highlights integrated mechanisms of flavor release, from controlled diffusion in viscous matrices to tribological transitions at oral surfaces. Formulation strategies using hydrocolloids, proteins, fat replacers, and emulsifiers are detailed, showing how textural engineering can tailor perception and consumer acceptance, particularly in plant-based or reformulated products. Overall, the integration of rheology and tribology provides a comprehensive, physiologically relevant model of oral processing, offering predictive power for designing sensory-optimized foods that balance nutrition, functionality, and pleasure while addressing current challenges in health-driven reformulation and sustainable food innovation.
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BibTeX
@article{neiers2026food,
title = {{Food formulation: rheological and tribological determinants of oral processing and flavor perception}},
author = {Fabrice Neiers and Derya Alkan and Atefeh Amiri-Rigi and Elsa Brandão and Ines Ellouze and Anastasios Grigoriadis and Monica Nabil Gayed Ibrahim and Hatice Kalkan Yıldırım and İbrahim Ender Künili and Mariam Muradova and Azza Silotry Naik and Adamantini Paraskevopoulou and Foteini Pavli and Özge Cemali and Paola Piombino and Alessandra Rinaldi and Mathieu Schwartz and Song Miao and Chi Zhang and Susana Soares and Nagihan Bostanci},
journal = {Food Research International},
year = {2026},
month = oct,
doi = {10.1016/j.foodres.2026.118377},
url = {https://hal.inrae.fr/hal-05497537v1},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Food formulation: rheological and tribological determinants of oral processing and flavor perception
AU - Fabrice Neiers
AU - Derya Alkan
AU - Atefeh Amiri-Rigi
AU - Elsa Brandão
AU - Ines Ellouze
AU - Anastasios Grigoriadis
AU - Monica Nabil Gayed Ibrahim
AU - Hatice Kalkan Yıldırım
AU - İbrahim Ender Künili
AU - Mariam Muradova
AU - Azza Silotry Naik
AU - Adamantini Paraskevopoulou
AU - Foteini Pavli
AU - Özge Cemali
AU - Paola Piombino
AU - Alessandra Rinaldi
AU - Mathieu Schwartz
AU - Song Miao
AU - Chi Zhang
AU - Susana Soares
AU - Nagihan Bostanci
PY - 2026
DA - 2026/10/28
JO - Food Research International
DO - 10.1016/j.foodres.2026.118377
UR - https://hal.inrae.fr/hal-05497537v1
AB - Understanding how food behaves during oral processing requires going beyond its chemical composition to integrate rheological and tribological determinants that shape texture, mouthfeel, and ultimately flavor perception. This review examines how viscosity, microstructure, and flow properties govern aroma release and taste perception across liquid, semi-liquid, solid, and emulsion-based foods, while oral tribology elucidates lubrication regimes that drive sensations such as creaminess, smoothness, or astringency during mastication and bolus formation. Particular emphasis is placed on the interplay with saliva, whose proteins and physicochemical properties critically modulate lubrication and sensory dynamics. By combining rheological and tribological approaches termed “rheo-tribology” with sensory analysis, this work highlights integrated mechanisms of flavor release, from controlled diffusion in viscous matrices to tribological transitions at oral surfaces. Formulation strategies using hydrocolloids, proteins, fat replacers, and emulsifiers are detailed, showing how textural engineering can tailor perception and consumer acceptance, particularly in plant-based or reformulated products. Overall, the integration of rheology and tribology provides a comprehensive, physiologically relevant model of oral processing, offering predictive power for designing sensory-optimized foods that balance nutrition, functionality, and pleasure while addressing current challenges in health-driven reformulation and sustainable food innovation.
SN - 0963-9969
ER -