Rituja Upadhyay, PhD - UI-WSU School of Food Science, University of Idaho - Research Affiliate

Rituja Upadhyay

PhD

UI-WSU School of Food Science, University of Idaho

Research Affiliate

Moscow, Idaho | United States

Main Specialties: Other

Additional Specialties: Soft-contact tribology, Structure-property relationship, Soft colloids/emulsions, Interfacial science, Rheology and microstructure, thin-film lubrication, Sensory evaluation

ORCID logohttps://orcid.org/0000-0002-4428-5955

Rituja Upadhyay, PhD - UI-WSU School of Food Science, University of Idaho - Research Affiliate

Rituja Upadhyay

PhD

Education

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Experience

Nov 2018 - Dec 2018
University of Idaho and Washington State University
Research Scholar
UI-WSU School of Food Science
Apr 2015 - Apr 2015
Zhejiang Gongshang University
Research Fellow
School of Food Science and Biotechnology

Publications

5Publications

69Reads

55Profile Views

Smoothness as a tactile percept: Correlating ‘oral’ tribology with sensory measurements

Food Hydrocoll. 2019 Feb 2019;87, 38-47

Food Hydrocolloids

The objective of the work was to carry out a comprehensive study to investigate the tribological response of the oil-in-water (o/w) emulsion systems between polydimethylsiloxane disc and steel ball surface using a ball-on-disc tribology assembly (3 point-contact). Simultaneously, oral and finger tactile sensory measurements were recorded to predict ‘smoothness’, in order to establish a reliable correlation between instrumental characterization and human perception. We hypothesized that the lubrication behavior of emulsions (constant oil droplet size) with varying oil mass fractions stabilized by different emulsifiers influences smoothness perception. Different emulsifiers studied were whey protein isolate (pH 6.7 & pH 3.5), modified starch and lysozyme while oil mass fractions of 30, 20, 10, 5 and 1 w% were examined. In-vitro studies with simulated saliva were also performed on the tribometer. All the emulsions showed typical Stribeck curve patterns with clear boundary and the mixed regime, while, the hydrodynamic regime was observed for high oil mass fractions. Friction coefficient (CoF) for all the emulsions was significantly different at most of the oil mass fractions (P < 0.05) and was compared with the smoothness scores (sensory analysis) along with discussion on plausible physical mechanisms for perception. Correlation and regression analyses provide empirical evidence that the o/w emulsions can be differentiated based on tribology studies and tactile perception. Smoothness is significantly correlated with the friction force on the tongue especially at sliding speeds between 0.1 and 30 mm/s constituting the mixed regime and hydrodynamic regime. Also, oral tactile smoothness scores correlated highly with CoF values than finger tactile.

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February 2019
82 Reads

Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.

J Texture Stud 2017 08 17;48(4):318-334. Epub 2017 Apr 17.

School of Food Science and Bioengineering, Food Oral Processing Laboratory, Zhejiang Gongshang University, 18 Xuezheng Street, Xiasha, Hangzhou, Zhejiang, 310018, China.

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Source
http://dx.doi.org/10.1111/jtxs.12266DOI Listing
August 2017
69 Reads
1.680 Impact Factor