Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods-Reference-Cited by-同舟云学术

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Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods

Published:2022-04-09 Issue:3 Volume:53 Page:357-365
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Kohyama Kaoru¹^ORCID

Affiliation:

1. Institute of Food Research National Agriculture and Food Research Organization (NFRI) Ibaraki Japan

Funder

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12677

Reference33 articles.

1. Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow

2. Food oral breaking and the determining role of tongue muscle strength

3. 3D Biomimetic Tongue-Emulating Surfaces for Tribological Applications

4. Reliability and comparability of methods for assessing oral function: Chewing, tongue pressure and lip force

5. Food oral processing—A review

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. 不均一な食品のテクスチャー評価法に関する研究;Japan Journal of Food Engineering;2023-12-15

2. In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices;Journal of Texture Studies;2022-10-26

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