The role of texture in the palatability and food oral processing

Author:

Nishinari Katsuyoshi,Peyron Marie-Agnes,Yang Nan,Gao Zhiming,Zhang Ke,Fang Yapeng,Zhao Meng,Yao Xiaolin,Hu Bing,Han Lingyu,Mleko Stanisław,Tomczyńska-Mleko Marta,Nagano Takao,Nitta Yoko,Zhang Yin,Singh Narpinder,Suk Meng Aaron Goh,Pongsawatmanit Rungnaphar,Gamonpilas Chaiwut,Moritaka Hatsue,Kohyama Kaoru,Yoshimura Miki,Hirashima Madoka,Takemasa Makoto,Tsutsui Kazumi,Su Lei

Funder

Rice University

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference429 articles.

1. A review: Neural control of mastication in humans as influenced by food texture;Agrawal;Indian Journal of Dental Research,2002

2. Food properties that influence neuromuscular activity during human mastication;Agrawal;Journal of Dental Research,1998

3. Mechanical properties of foods responsible for resisting food breakdown in the human mouth;Agrawal;Archives of Oral Biology,1997

4. Texture-modified foods for the elderly: Status, technology and opportunities;Aguilera;Trends in Food Science and Technology,2016

5. Factors affecting the perception of creaminess of oil-in-water emulsions;Akhtar;Food Hydrocolloids,2005

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