Comparison of physical chewing measures to consumer typed Mouth Behavior-Reference-Cited by-同舟云学术

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Comparison of physical chewing measures to consumer typed Mouth Behavior

Published:2018-03-12 Issue:3 Volume:49 Page:262-273
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Wilson Arran¹^ORCID,Jeltema Melissa²,Morgenstern Marco P.¹,Motoi Lidia¹,Kim Esther¹,Hedderley Duncan³

Affiliation:

1. The New Zealand Institute for Plant & Food Research Ltd; Christchurch 8140 New Zealand

2. The Understanding & Insight Group LLC; Jetersville 23083 Virginia

3. The New Zealand Institute for Plant & Food Research Ltd; Palmerston North 4442 New Zealand

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12328/fullpdf

Reference36 articles.

1. Influence of chewing and swallowing behavior on volatile release in two confectionery systems;Blissett;Journal of Texture Studies,2006

2. Association between chewing efficiency and mastication patterns for meat, and influence on tenderness perception;Braxton;Food Quality and Preference,1996

3. Dynamics of food breakdown during eating in relation to perceptions of texture and preference: A study on biscuits;Brown;Food Quality and Preference,2000

4. Evaluation of texture changes due to compositional differences using oral processing;Çakir;Journal of Texture Studies,2012a

5. Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures;Çakir;Food Hydrocolloids,2012b

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1. Oral processing behavior and dental caries; an insight into a new relationship;PLOS ONE;2024-07-02

2. The role of texture in the palatability and food oral processing;Food Hydrocolloids;2024-02

3. Consumer Perception of Food Texture in Relation to Preferences and Food Intake;Food Texturology: Measurement and Perception of Food Textural Properties;2023-12-21

4. Oral acuity, particle size sensitivity, and food texture preferences in an older adult population;Food Quality and Preference;2023-12

5. Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement;Journal of Texture Studies;2023-11-20

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