When chewing, there is often a shift from one stage to another in the dynamic interaction between the food being chewed and the surfaces in the mouth, moving from the initial stage of licking to a stage where saliva is mixed in. This change takes place at various scales, including the micro level (cellular), meso level (papillae), and macro level. However, the relationships and lubrication performance across these different stages and scales are not well understood because there are no testing methods that accurately replicate the conditions of human oral tissues. This webinar is devoted to the tribological problems with chocolate!

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