Food structure design

食物结构设计该项目旨在利用多尺度流变学和生物摩擦学，表面科学，软物质物理学和蛋白质化学的基础研究，为合理的食品结构设计开发新的测量能力和知识。这项研究旨在使研究人员和行业能够量化口腔加工（包括唾液）如何在消费过程中转化食物，并提供新的仪器测量和技术诀窍，以帮助定义乳制品和饮料中的感官感知，例如全脂，低脂或脱脂系统中的奶油感和高蛋白质系统中的砂砾感。

Food structure design. This project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. This research is intended to enable researchers and industry to quantify how oral processing (including saliva) transforms food during consumption, and to provide new instrumental measurements and know-how that assists in defining sensory percepts in dairy foods and beverages such as creaminess in full, reduced or non-fat systems and grittiness in high protein systems.