The Tribology of Chocolate | Dr. Siavash Soltanahmadi | Oral Tribology & Healthier Food Design скачать в хорошем качестве

The Tribology of Chocolate | Dr. Siavash Soltanahmadi | Oral Tribology & Healthier Food Design

How does chocolate feel so smooth — and can tribology make it healthier? In this TriboNet webinar, Dr. Siavash Soltanahmadi from the University of Leeds explores how oral tribology reveals the hidden physics behind taste and texture. Using chocolate as a model system, he explains how fat content, saliva, and surface lubrication interact during eating and how this knowledge can guide the creation of healthier, sustainable, and lower-fat foods without compromising sensory pleasure. Key Topics Covered: Oral tribology vs. rheology in understanding food texture Designing healthier foods through tribological insights Biomimetic saliva substitutes for dry-mouth treatment Protein microgels as natural texture stabilizers Multi-stage lubrication of dark chocolate (solid, molten, saliva-mixed) The “fat-gradient chocolate” concept — less fat, same enjoyment Development of the 3D-printed artificial tongue for realistic food testing The link between friction, taste, and multi-sensory food perception 🔗 Explore more on TriboNet.org: What is Tribology? Biotribology and Human Health Friction and Lubrication Mechanisms Tribology of Soft Materials 👉 Subscribe to TriboNet on YouTube for more expert tribology webinars and research insights. 🔖 Hashtags #Tribology #FoodTribology #OralTribology #Chocolate #HealthierFoods #Biotribology #TriboNet 🏷 YouTube SEO Keywords (Tags) chocolate tribology oral tribology food science fat gradient chocolate saliva substitute tribology biomimetic artificial tongue healthier food design tribology protein microgels food texture University of Leeds tribology Siavash Soltanahmadi tribology food lubrication chocolate