Tribological properties of rice starch in liquid and semi-solid food model systems

Adhikari, 2001, Stickiness in foods: a review of mechanisms and test methods, International Journal of Food Properties, 4, 1, 10.1081/JFP-100002186 Aguilera, 1999 Akhtar, 2006, Perception of creaminess of model oil-in-water dairy emulsions: influence of the shear-thinning nature of a viscosity-controlling hydrocolloid, Food Hydrocolloids, 20, 839, 10.1016/j.foodhyd.2005.08.006 Ali, 2016, Comparative study of the physico-chemical properties of rice and corn starches grown in indian temperate climate, Journal of the Saudi Society of Agricultural Sciences, 15, 75, 10.1016/j.jssas.2014.04.002 Alting, 2009, Improved creaminess of low-fat yoghurt: the impact of amylomaltase-treated starch domains, Food Hydrocolloids, 23, 980, 10.1016/j.foodhyd.2008.07.011 Bakal, A. I., Galbreath, T., & Cash, P. A.. (1992). USA Patent No. US5137742 A. van den Berg, 2008, Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels, Food Hydrocolloids, 22, 1404, 10.1016/j.foodhyd.2007.08.006 Bhushan, 1998, Contact mechanics of rough surfaces in tribology: multiple asperity contact, Tribology Letters, 4, 1, 10.1023/A:1019186601445 Bi, 2011, Jamming by Shear, 480, 355 Chigurupati, S. R., Scherpf, D., & Bost, R.. (1992). USA Patent No. WO1992013465 A1. Chojnicka-Paszun, 2014, Friction properties of oral surface analogs and their interaction with polysaccharide/mcc particle dispersions, Food Research International, 62, 1020, 10.1016/j.foodres.2014.05.028 Chojnicka-Paszun, 2014, Sensorial analysis of polysaccharide–gelled protein particle dispersions in relation to lubrication and viscosity properties, Food Research International, 56, 199, 10.1016/j.foodres.2013.12.035 Chojnicka, 2008, Lubrication properties of protein aggregate dispersions in a soft contact, Journal of Agricultural and Food Chemistry, 56, 1274, 10.1021/jf0720988 Chung, 2013, Designing reduced-fat food emulsions: locust bean gum–fat droplet interactions, Food Hydrocolloids, 32, 263, 10.1016/j.foodhyd.2013.01.008 Dresselhuis, 2007, Tribology of o/w emulsions under mouth-like conditions: determinants of friction, Food Biophysics, 2, 158, 10.1007/s11483-007-9040-9 Eliasson, 2006 Eliasson, 1982, Rheological properties of concentrated wheat starch gels, Starch-Stärke, 34, 267, 10.1002/star.19820340805 Engelen, 2005, Oral size perception of particles: effect of size, type, viscosity and method, Journal of Texture Studies, 36, 373, 10.1111/j.1745-4603.2005.00022.x Fall, 2012, Shear thickening of cornstarch suspensions, Journal of Rheology, 56, 575, 10.1122/1.3696875 Garrec, 2013, Kappa carrageenan fluid gel material properties. Part 2: Tribology, Food Hydrocolloids, 33, 160, 10.1016/j.foodhyd.2013.01.019 Gates, 1998, Two-body and three-body abrasion: a critical discussion, Wear, 214, 139, 10.1016/S0043-1648(97)00188-9 Ghiasi, 1982, Gelatinization of wheat starch. III. Comparison by differential scanning calorimetry and light microscopy, Cereal Chemistry Back Issues, 59, 258 Iturriaga, 2006, Effect of amylose on starch pastes viscoelasticity and cooked grains stickiness in rice from seven argentine genotypes, Food Research International, 39, 660, 10.1016/j.foodres.2006.01.003 Jane, 1994, Anthology of starch granule morphology by scanning electron microscopy, Starch - Stärke, 46, 121, 10.1002/star.19940460402 Joly, 2009, Ingredients in meat products: properties, functionality and applications Kasapis, 2009 Khan, 2014, 183 Kokini, 1987, The physical basis of liquid food texture and texture-taste interactions, Journal of Food Engineering, 6, 51, 10.1016/0260-8774(87)90021-5 Kokini, 1983, Predicting the texture of liquid and melting semi-solid foods, Journal of Food Science, 48, 1221, 10.1111/j.1365-2621.1983.tb09196.x Lee, 2004, A tribological model for chocolate in the mouth: general implications for slurry-lubricated hard/soft sliding counterfaces, Tribology Letters, 16, 239, 10.1023/B:TRIL.0000009735.06341.32 Lii, 1996, Effect of amylose content on the rheological property of rice starch, Cereal Chemistry, 73, 415 Lindeboom, 2004, Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: a review, Starch - Stärke, 56, 89, 10.1002/star.200300218 Liu, 2015, Fat droplet characteristics affect rheological, tribological and sensory properties of food gels, Food Hydrocolloids, 44, 244, 10.1016/j.foodhyd.2014.09.034 Liu, 2016, Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods, Food Hydrocolloids, 52, 403, 10.1016/j.foodhyd.2015.07.016 Luengo, 1997, Thin film rheology and tribology of chocolate, Journal of Food Science, 62, 767, 10.1111/j.1365-2621.1997.tb15453.x Lund, 1984, Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization, Critical Reviews in Food Science & Nutrition, 20, 249, 10.1080/10408398409527391 Malinski, 2003, Isolation of small starch granules and determination of their fat mimic characteristics, Cereal Chemistry Journal, 80, 1, 10.1094/CCHEM.2003.80.1.1 Mason, 2009, 745 Moldenhauer, 1998 Myshkin, 2005, Tribology of polymers: adhesion, friction, wear, and mass-transfer, Tribology International, 38, 910, 10.1016/j.triboint.2005.07.016 Ognean, 2006, Fat replacers: review, Journal of Agroalimentary Processes and Technologies, 2, 433 Ohtani, 2000, Structure of rice starch granules in nanometre scale as revealed by atomic force microscopy, Journal of Electron Microscopy, 49, 487, 10.1093/oxfordjournals.jmicro.a023833 van der Poel, 1958, On the rheology of concentrated dispersions, Rheologica Acta, 1, 198, 10.1007/BF01968867 Purcell, 2014, Application of oxidized starch in bake-only chicken nuggets, Journal of Food Science, 79, 810, 10.1111/1750-3841.12466 Rani, 1995, Microscopy of rice starch granules during cooking, Starch-Stärke, 46, 334, 10.1002/star.19950470903 Roller, 1996 Sala, 2007, Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels, Journal of Texture Studies, 38, 511, 10.1111/j.1745-4603.2007.00110.x Santamarina, 2004, Soil behaviour: the role of particle shape Schmid, 1996, Lubrication mechanisms of oil-in-water emulsions, Lubrication Engineering, 52, 168 Setser, 1992, Macromolecule replacers in food products, Critical Reviews in Food Science and Nutrition, 32, 275, 10.1080/10408399209527600 Singer, N. S., Chang, H. H., Tang, P., & Dunn, J. M.. (1990). US4911946 A. Stachowiak, 2001, The effects of particle characteristics on three-body abrasive wear, Wear, 249, 201, 10.1016/S0043-1648(01)00557-9 Steeneken, 1989, Rheological properties of aqueous suspensions of swollen starch granules, Carbohydrate Polymers, 11, 23, 10.1016/0144-8617(89)90041-6 Tyle, 1993, Tactile pattern recognitioneffect of size, shape and hardness of particles in suspension on oral texture and palatability, Acta Psychologica, 84, 111, 10.1016/0001-6918(93)90077-5 van Vliet, 1988, Rheological properties of filled gels. Influence of filler matrix interaction, Colloid & Polymer Science, 266, 518, 10.1007/BF01420762 Wang, 2013, Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility: a review, Food & Function, 4, 1564, 10.1039/c3fo60258c Wani, 2012, Rice starch diversity: effects on structural, morphological, thermal, and physicochemical properties—a review, Comprehensive Reviews in Food Science and Food Safety, 11, 417, 10.1111/j.1541-4337.2012.00193.x de Wijk, 2005, The role of friction in perceived oral texture, Food Quality and Preference, 16, 121, 10.1016/j.foodqual.2004.03.002 de Wijk, 2006, Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests, Food Hydrocolloids, 20, 24, 10.1016/j.foodhyd.2005.02.008 Wu, 2015, Adhesion, cohesion, and friction estimated from combining cutting and peeling test results for thin noodle sheets, Journal of Food Science, 80, 370, 10.1111/1750-3841.12758 Zinoviadou, 2008, Tribological properties of neutral polysaccharide solutions under simulated oral conditions, Journal of Food Science, 73, 88, 10.1111/j.1750-3841.2007.00649.x