Oral behavior of emulsified systems with different particle size and thickening agents under simulated conditions

• Thickener type modifies apparent viscosity of emulsified systems under oral conditions. Lubrication properties depend on thickener concentration. Oral oily coating is more related to the oil droplets size than type. Nanoemulsions can be used as an alternative increase fat-related mouth sensations. Food behavior during processing plays essential role in perception texture. It depends different factors, including food structure and composition, well its when interacting with saliva. This study aimed investigate effect particle physical, rheological, tribological, Six matrices based oil-in-water emulsions sizes (NE-nanoemulsion CE-conventional emulsions) were prepared using a mixture emulsifiers (10% w/w) sunflower w/w). Thickened agents added (NE CE) at concentrations (3–4.5% w/w starch-ST or 0.4–0.8% xanthan gum-XG) obtain equi-viscous samples (NE-EV) their CE-based counterpart. Results showed decrease values conditions (saliva shearing 10 s −1 ) shear time, but this was evident starch-based matrices. The lubrication depended mainly concentration since (NE-ST-EV NE-XG-EV) higher coefficient friction (CoF) values. Finally, all NE-based amount retained compared ones. Therefore, could mouthfeel sensations emulsions.