Foods are rationally designed to be semifluids or soft solids for optimal stabilization of the multiple phases they contain and to provide favorable textural properties. Although rheology provides a guide to physical stability and initial texture perception, measurements on intact foods do not enable predictions of the organoleptic properties experienced during oral processing. Oral processing includes lubrication between compliant oral substrates, and studies into soft lubrication/tribology are providing new insights into the physical processes experienced by soft foods in the mouth. We provide a review of the key rheological considerations for food product stability and texture, and we delve into how rheology and soft tribology, with consideration for oral physiology and saliva, are providing new insights into texture, mouthfeel, taste, and aroma.

中文翻译：

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柔顺材料之间的软质材料变形，流动和润滑：对流动性能，口感，稳定性和风味的影响。

食品被合理地设计为半流体或软固体，以使其所含的多相达到最佳稳定性并提供良好的质地。尽管流变学为物理稳定性和初始质地感知提供了指导，但是对完整食品的测量无法预测口服加工过程中所经历的感官特性。口腔加工包括顺应性口腔基质之间的润滑，对软润滑/摩擦学的研究正在为口腔中的软食经历的物理过程提供新的见解。我们提供了有关食品稳定性和质地的主要流变学考虑因素的综述，并研究了流变学和软摩擦学如何兼顾口腔生理学和唾液，如何提供有关质地，口感，口味，