A lubrication analysis of pharyngeal peristalsis: application to flavour release.

Abstract

After eating a liquid or a semi-liquid food product, a thin film responsible for the dynamic profile of aroma release coats the pharyngeal mucosa. The aim of this article was to analyse the fluid mechanics of pharyngeal peristalsis and to develop a simple biomechanical model in order to understand the role of saliva and food bolus viscosity on the coating… (More)
DOI: 10.1016/j.jtbi.2010.09.003

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Cite this paper

@article{Loubens2010ALA, title={A lubrication analysis of pharyngeal peristalsis: application to flavour release.}, author={Cl{\'e}ment de Loubens and Albert Magnin and Eric V{\'e}rin and Marion Doyennette and Ioan Cristian Trelea and Isabelle Souchon}, journal={Journal of theoretical biology}, year={2010}, volume={267 3}, pages={300-11} }