Food professional, currently working in the area of Food Oral Processing at Zhejiang Gongshang University in Hangzhou, China. Have developed multi-disciplinary insights into the relationship between food microstructure, processing and rheology, thus, gaining expertise on soft matter systems such as food colloids, emulsions and foams. At present working on a project to develop & apply the thin-film lubrication (soft-contact tribology) approach to obtain advanced insights into the physical aspects and sensory perception of model emulsion systems. Prime focus is on the sensory perception of mouth-feel attributes such as smoothness, creaminess, etc. and their underpinning physical mechanisms inside mouth.
Spectral analysis of the stick-slip phenomenon in “ oral ” tribological texture evaluation *