奶油感是最受消费者喜爱的食品感官属性。奶油感与乳脂肪属性密切相关，主要取决于脂肪在口腔中的摩擦学特性。调控脂肪聚合可显著改善口腔脂肪摩擦性，增强奶油感有效感知，然而乳脂肪球的口腔聚合特性对奶油感感知的影响机制尚不明确。本项目首先通过调控乳脂肪球膜界面组分、结晶态脂肪比例及粒径，构建具有不同聚合稳定性的乳脂肪球模型；然后模拟口腔加工条件，设定不同的诱导脂肪球聚合方式，评价脂肪球在乳液与凝胶两种体系下的聚合特性，阐释乳脂肪球特性与口腔聚合的关系；利用压力控制流变仪测定乳脂肪的口腔摩擦性，分析脂肪球聚合特性对口腔摩擦性的影响；最后采用动态时间多选型感官测试评价乳脂肪的奶油感，并结合流变性、口腔表面脂肪沉积能力和风味物质含量，采用主成分分析等手段，多角度揭示乳脂肪球口腔聚合特性对奶油感感知的作用机制。本研究为精准调控乳脂肪微结构、充分发挥乳脂肪效能提供科学支撑，为开发高奶油感的低脂食品提供理论依据。

Creaminess is the most appreciated sensory attribute by consumers. Creaminess perception is closely related to the properties of milk fat, which mainly depends on the friction coefficient of fat during oral processing. Fat coalescence can significantly improve oral friction and enhance the effective perception of creaminess. However, the effect of in-mouth coalescence characteristics of milk fat globules on creaminess perception remains to be elucidated. In this study, firstly, milk fat globules with different instability towards coalescence will be prepared by varying the interfacial components of milk fat globule membrane, the proportion of solid fat and the particle size. Then the in-mouth coalescence characteristics of milk fat globules in emulsion and gel system will be evaluated separately by simulating the oral processing conditions along with different inducing ways towards coalescence. At the same time, the tribological properties will be determined by the tribometer, and the mechanism of in-mouth coalescence characteristics of milk fat globules on tribological properties will be analyzed. Finally, the Temporal Check-All-That-Apply and other sensory analysis will be used to evaluate the creaminess perception. By combining rheological properties, fat oral coating and aroma release content, along with the principal component analysis, effect of in-mouth coalescence characteristics of milk fat globules and the corresponding oral friction properties on creaminess perception will be revealed. The finding of this study will provide a scientific basis for precise regulation of milk fat globule microstructure and improvement of milk fat efficacy, and also provide a reference for the development of low-fat food with high creaminess perception.