Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study-Reference-Cited by-同舟云学术

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Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Published:2024-11 Issue: Volume:156 Page:110351
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Bugarin-Castillo Yurixy,Bou Fadel Pascale,Saint-Eve Anne,Ramaioli Marco^ORCID,Mathieu Vincent

Publisher

Elsevier BV

Reference71 articles.

1. Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces;Aguayo-Mendoza;Food Quality and Preference,2021

2. Toward a more realistic 3D biomimetic soft robotic tongue to investigate oral processing of semi-solid foods;Avila Sierra,2023

3. Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation;Avila-Sierra;Food Research International,2024

4. Paediatric solid oral dosage forms for combination products: Improving in vitro swallowability of minitablets using binary mixtures with pellets;Avila-Sierra;European Journal of Pharmaceutical Sciences,2023

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