Texture design for products using food hydrocolloids-Reference-Cited by-同舟云学术

Texture design for products using food hydrocolloids

Published:2012-03 Issue:2 Volume:26 Page:412-420
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Funami Takahiro,Ishihara Sayaka,Nakauma Makoto,Kohyama Kaoru,Nishinari Katsuyoshi

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Physics and texture;Bourne,2002

2. Food oral processing – a review;Chen;Food Hydrocolloids,2009

3. The effect of bolus viscosity on swallowing function in neurogenic dysphagia;Clave;Alimentary Pharmacology and Therapeutics,2006

4. Effect of bolus volume and consistency on swallow-induced submental and infrahyoid electromyographic activity;Dantas;Brazilian Journal of Medical and Biological Research,1990

5. The effects of taste and consistency on swallow physiology in younger and older healthy individuals: a surface electromyographic study;Ding;Journal of Speech, Language, and Hearing Research,2003

Cited by 74 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. Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour;Journal of Food Measurement and Characterization;2024-05-02

2. Characterization of Chinese shrimp (Fenneropenaeus chinensis) powder and corn starch composite gels as dysphagia diet;LWT;2024-05

3. Formulation of Functional Liquid Diets Under IDDSI Levels 0 to 2 for Dysphagia Patients: Physico-Chemical, Sensory, Antioxidant and Electromyographic Oral Processing Analyses;Dysphagia;2024-02-21

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

5. Effects of Calcium and pH on Rheological Thermal Resistance of Composite Xanthan Gum and High-Methoxyl Apple Pectin Matrices Featuring Dysphagia-Friendly Consistency;Foods;2023-12-26