The use of mastication analysis to examine the dynamics of oral breakdown of food contributing to perceived texture-Reference-Cited by-同舟云学术

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The use of mastication analysis to examine the dynamics of oral breakdown of food contributing to perceived texture

Published:1995 Issue: Volume: Page:309-327
ISSN:
Container-title:Characterization of Food
language:
Short-container-title:

Author:

Brown Wendy E.

Publisher

Elsevier

Reference85 articles.

1. The effect of mastication on the digestion of food;Farrell;Br. Dent. J.,1956

2. Relationship of texture to food acceptance and nutrition;Szczesniak,1987

3. Texture and acceptability of human foods;Lillford,1991

4. Texture: Is it still an overlooked food attribute?;Szczesniak;Food Technology,1990

5. Classification of textural characteristics;Szczesniak;J. Food Sci.,1963

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chewing differences in consumers affect the digestion and colonic fermentation outcomes: in vitro studies;Food & Function;2022

2. Structural and mechanical characteristics of bread and their impact on oral processing: a review;International Journal of Food Science & Technology;2017-11-15

3. MECHANICAL PROPERTIES AND SENSORY TEXTURE ASSESSMENT OF CHEESES;Journal of Texture Studies;2003-06

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