A review of in vitro and in vivo methods and their correlations to assess mouthfeel of solid oral dosage forms.
Sign Up to like & getrecommendations! Published in 2020 at "Drug discovery today"
DOI: 10.1016/j.drudis.2020.12.015
Abstract: The oral sensory perception of medicines is an important quality attribute that can influence adherence to medication. A systematic review identified studies reporting both in vitro and in vivo data on the mouthfeel of solid… read more here.
Keywords: vitro vivo; solid oral; oral dosage; mouthfeel ... See more keywords
Chemo-sensory characterization of fractions driving different mouthfeel properties in red wines.
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DOI: 10.1016/j.foodres.2017.02.002
Abstract: Abstract The absence of reference materials with defined mouthfeel properties makes it difficult to progress in finding the chemical compound or group of compounds responsible for such properties in complex foods or beverages such as… read more here.
Keywords: characterization fractions; chemo sensory; mouthfeel properties; sensory characterization ... See more keywords
Characterization of the macromolecular and sensory profile of non-alcoholic beers produced with various methods.
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DOI: 10.1016/j.foodres.2018.08.067
Abstract: Due to changing consumer habits, non-alcoholic beer is the fastest-growing market within the beverage industry. Different processing technologies for limiting the alcohol content of beer yield in completely different matrix compositions and sensory profiles. Especially… read more here.
Keywords: alcoholic beers; non alcoholic; palate fullness; mouthfeel ... See more keywords
Texture and mouthfeel perceptions of a model beverage system containing soluble and insoluble oat bran fibres.
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DOI: 10.1016/j.foodres.2019.01.070
Abstract: Dietary fibre fortified products have increased in popularity as health-conscious consumers seek convenient ways to increase fibre intake. Fibres from wholegrains are particularly desirable inclusions in food products because of their proven physiological health-benefits. When… read more here.
Keywords: mouthfeel; oat; beverage system; model beverage ... See more keywords
Enhanced oral oil release and mouthfeel perception of starch emulsion gels.
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DOI: 10.1016/j.foodres.2021.110356
Abstract: Reducing oil/fat content without compromising the structural and sensory quality of food is a great technical challenge to the food industry. The present work aims to investigate the possibility of a novel emulsion design that… read more here.
Keywords: mouthfeel; emulsion; emulsion gels; oil ... See more keywords
Tribology provides an in vitro tool that correlated to in vivo sensory data on the mouthfeel of coated tablets.
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DOI: 10.1016/j.ijpharm.2021.120323
Abstract: Tribology is an emerging technique in the pharmaceutical field for texture and mouthfeel studies. Due to its relevance to oral sensory perception, tribology supports the development of novel products in the food industry. This study… read more here.
Keywords: coated tablets; sensory perception; tribology; tool ... See more keywords
Edible mechanical metamaterials with designed fracture for mouthfeel control
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DOI: 10.1039/d1sm01761f
Abstract: Metamaterials can display unusual and superior properties that come from their carefully designed structure rather than their composition. Metamaterials have permeated large swatches of science, including electromagnetics and mechanics. Although metamaterials hold the promise for… read more here.
Keywords: mouthfeel; control; metamaterials designed; designed fracture ... See more keywords