Mastication of crisp bread: Role of bread texture and structure on texture perception-Reference-Cited by-同舟云学术

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Mastication of crisp bread: Role of bread texture and structure on texture perception

Published:2021-09 Issue: Volume:147 Page:110477
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Aleixandre Andrea,Benavent-Gil Yaiza,Velickova Elena,Rosell Cristina M.

Funder

Generalitat Valenciana

European Regional Development Fund

Generalitat Valenciana Conselleria d' Educacio Investigacio Cultura i Esport

Ministerio de Ciencia, Innovación y Universidades

European Cooperation in Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Effects of structural and textural properties of brittle cereal foams on mechanisms of oral breakdown and in vitro starch digestibility;Alam;Food Research International,2017

2. Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index;Aleixandre;Nutrients,2019

3. Present situation on the descriptive sensory analysis of bread;Callejo;Journal of Sensory Studies,2011

4. Food oral processing—A review;Chen;Food hydrocolloids,2009

5. Physical breakdown of bread and its impact on texture perception: A dynamic perspective;Gao;Food Quality and Preference,2017

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2. Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes;Foods;2024-05-11

3. Texture Analysis of Food Samples Used for the Evaluation of Masticatory Function;Cureus;2024-04-22

4. Influence of yeast concentrations and fermentation durations on the physical properties of white bread;LWT;2024-04

5. Effect of modifying pumpkin preparation on oral processing of breads;Journal of Texture Studies;2024-03-14

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