Tribologists are looking at lubricity, the coefficient of friction, as ways to connect mouth feel and texture to what you're experiencing, so that if we're changing the formulations of what we're eating and drinking so the sugar content or fat content are different, how does that change mouth feel?
Os tribologistas observam a lubrificação e o coeficiente de atrito, para conectar a sensação na boca e a textura ao que estamos experimentando, de modo que, se mudarmos as formulações de alimentos e bebidas, alterando assim o teor de açúcar ou gordura, como isso muda na boca?