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Tongue-palate squeezing of soft gels in food oral processing

  • Published:2020-05 Issue: Volume:99 Page:117-132
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Nishinari Katsuyoshi,Ishihara Sayaka,Hori Kazuhiro,Fang Yapeng

Funder

Key Research and Development Plan “modern food processing and food storage and transportation technology and equipment”

Shanghai Science and Technology Committee

National Natural Science Foundation of China

Science and Technology Planning Project of Guangdong Province

JSPS

The Japan Food Chemical Research Foundation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Cited by 20 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. A Review of In Vitro and In Silico Swallowing Simulators: Design and Applications;IEEE Transactions on Biomedical Engineering;2024-07

2. Saliva bubbles: How saliva foam impacts aroma release and retronasal perception during oral processing;LWT;2024-06

3. Rheology for Safe Swallowing 3;Nihon Reoroji Gakkaishi;2024-02-15

4. The role of texture in the palatability and food oral processing;Food Hydrocolloids;2024-02

5. Oral Physiology and Mastication;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21
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