Understanding the Link between Bolus Properties and Perceived Texture-Reference-Cited by-同舟云学术

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Understanding the Link between Bolus Properties and Perceived Texture

Published:2013-04-23 Issue:5 Volume:44 Page:376-386
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Young Ashley K.¹,Cheong Jean Ne²,Hedderley Duncan I.³,Morgenstern Marco P.⁴,James Bryony J.¹

Affiliation:

1. Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand

2. Institute of Food, Nutrition and Human Health; Massey University; Auckland New Zealand

3. The New Zealand Institute of Plant & Food Research Limited; Palmerston North New Zealand

4. Food Structure & Engineering; The New Zealand Institute of Plant & Food Research Limited; Christchurch New Zealand

Funder

New Zealand Ministry of Business, Innovation and Employment

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12025/fullpdf

Reference52 articles.

1. Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement;Blissett;J. Oral Rehabil.,2007

2. The lubricating properties of human whole saliva;Bongaerts;Tribol. Lett.,2007

3. Relation between texture and mastication;Bourne;J. Texture Studies,2004

4. Secretion rate and amylase concentration of whole saliva after consumption of beer;Brand;Int. J. Dent. Hyg.,2006

5. Use of combined electromyography and kinesthesiology during mastication to chart the oral breakdown of foodstuffs: Relevance to measurement of food texture;Brown;J. Texture Studies,1998a

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