Structural Changes Within a Biscuit Bolus During Mastication
Author:
Affiliation:
1. Department of Chemical and Materials Engineering; The University of Auckland; Auckland New Zealand
2. Food Structure & Engineering; The New Zealand Institute of Plant & Food Research Limited; Christchurch New Zealand
Funder
New Zealand Ministry of Business, Innovation and Employment
University of Auckland Doctoral Scholarship
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12058/fullpdf
Reference29 articles.
1. Starch gelatinization in sugar solutions;Beleia;Starch/Staerke,1996
2. Bolus formation and disintegration during digestion of food carbohydrates;Bornhorst;Compr. Rev. Food Sci. Food Saf.,2012
3. Physicochemical behaviors of sugars, lipids, and gluten in short dough and biscuit;Chevallier;J. Agric. Food Chem.,2000
4. The influence of product and oral characteristics on swallowing;Engelen;Arch. Oral Biol.,2005
5. Identification of multiple compartments present during the mastication of solid food;Flynn;Arch. Oral Biol.,2011
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