Perception and measurement of food texture: Solid foods-Reference-Cited by-同舟云学术

Perception and measurement of food texture: Solid foods

Published:2018-03-26 Issue:2 Volume:49 Page:160-201
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Nishinari Katsuyoshi¹²^ORCID,Fang Yapeng¹²

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health; Beijing Technology & Business University (BTBU); Beijing China

2. Department of Food and Pharmaceutical Engineering, School of Light Industry, Glyn O. Phillips Hydrocolloids Research Centre; Hubei University of Technology; Wuhan Wuchang China

Funder

State Key Research and Development Plan

National Natural Science Foundation of China

Japan Society for the Promotion of Science

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12327/fullpdf

Reference244 articles.

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2. Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow;Alsanei;Journal of Texture Studies,2014

3. Food oral breaking and the determining role of tongue muscle strength;Alsanei;Food Research International,2015

4. Effect of the texture of food on the masticatory process;Arai;Japanese Journal of Oral Biology,1993

5. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels;Baek;Chemical Senses,1999

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