Computational Modeling of Food Oral Breakdown Using Smoothed Particle Hydrodynamics-Reference-Cited by-同舟云学术

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Computational Modeling of Food Oral Breakdown Using Smoothed Particle Hydrodynamics

Published:2014-03-05 Issue:2 Volume:45 Page:97-109
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Harrison Simon M.¹,Eyres Graham²,Cleary Paul W.¹,Sinnott Matthew D.¹,Delahunty Conor³,Lundin Leif⁴

Affiliation:

1. CSIRO Computational Informatics; Clayton South Vic Australia

2. CSIRO Animal, Food and Health Sciences; North Ryde NSW Australia

3. CSIRO Animal, Food and Health Sciences; Adelaide SA Australia

4. CSIRO Animal, Food and Health Sciences; Werribee Vic Australia

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12062/fullpdf

Reference49 articles.

1. The effects of food fragmentation index on mandibular closing angle in human mastication;Agrawal;Arch. Oral Biol.,2000

2. Measuring tongue volumes and visualizing the chewing and swallowing process using real-time TrueFISP imaging - initial clinical experience in healthy volunteers and patients with acromegaly;Ajaj;Eur. Radiol.,2005

3. Relationship between The flow of bolus and occlusal condition during mastication - computer simulation based on the measurement of characteristics of the bolus;Amemiya;J. Oral Rehabil.,2002

4. The effects of bolus hardness on masticatory kinematics;Anderson;J. Oral Rehabil.,2002

5. Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food;Barrangou;J. Texture Stud.,2006

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