Jaw Movement Patterns during Incisor Penetration on Different Textural Foods-Reference-Cited by-同舟云学术

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Jaw Movement Patterns during Incisor Penetration on Different Textural Foods

Published:2012-10-15 Issue:2 Volume:44 Page:124-131
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Xu Xianzhong¹,Liu Daquan¹,Liu Wenwen¹,Shi Li¹

Affiliation:

1. Department of Engineering Mechanics; Zhengzhou University; 100 Kexue Road Zhengzhou Henan 450001 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12004/fullpdf

Reference21 articles.

1. Perceptual channels for the texture of a food;Booth;Appetite,2003

2. Texture, Viscosity, and Food

3. Time-intensity as a tool for the measurement of meat tenderness;Butler;Food Qual. Prefer.,1996

4. Food oral processing - A review;Chen;Food Hydrocolloid,2009

5. Instrumental measures of bite forces associated with crisp products;Duizer;J. Texture Studies,2006

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1. Study on texture detection of gelatin-agar composite gel based on bionic chewing;Journal of Food Measurement and Characterization;2023-06-26

2. On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics;Journal of Texture Studies;2016-07-12

3. Sucrose release from agar gels: Correlation with sucrose content and rheology;Food Hydrocolloids;2015-01

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