Structural and mechanical characteristics of bread and their impact on oral processing: a review-Reference-Cited by-同舟云学术

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Published:2017-11-15 Issue:4 Volume:53 Page:858-872
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gao Jing¹^ORCID,Wang Yong²,Dong Zhizhong²,Zhou Weibiao¹³

Affiliation:

1. Food Science and Technology Programme; c/o Department of Chemistry; National University of Singapore; 3 Science Drive 3 117543 Singapore Singapore

2. Beijing Key Laboratory of Nutrition & Health and Food Safety; Nutrition & Health Research Institute; COFCO Corporation; No. 4 Road Future Science and Technology Park Beijing 102209 China

3. National University of Singapore (Suzhou) Research Institute; 377 Linquan Street, Suzhou Industrial Park Jiangsu 215123 China

Funder

Jiangsu Province Scientific Research Platform Scheme

COFCO Corporation

Singapore Ministry of Education Academic Research Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13671/fullpdf

Reference135 articles.

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2. Effect of the amount of steam during baking on bread crust features and water diffusion;Altamirano-Fortoul;Journal of Food Engineering,2012

3. Measurement of stress in mastication. I;Anderson;Journal of Dental Research,1956

4. Mechanical models of cellular solids: parameters identification from experimental tests;Avalle;International Journal of Impact Engineering,2007

5. Mechanical properties of bread crumbs from tomography based finite element simulations;Babin;Journal of Materials Science,2005

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