Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups-Reference-Cited by-同舟云学术

Liking of food textures and its relationship with oral physiological parameters and mouth‐behavior groups

Published:2020-01-05 Issue:3 Volume:51 Page:412-425
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Kim Sophia¹,Vickers Zata¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition University of Minnesota Minneapolis Minnesota

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12504

Reference23 articles.

1. Texture preferences of 12-month-old infants and the role of early experiences

2. Dynamics of food breakdown during eating in relation to perceptions of texture and preference: a study on biscuits

3. The Staircase-Method in Psychophysics

4. Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness;Doyenette M.;Food Quality and Preference,2019

5. Engelen L &vanDoorn J. M.(2000). Eating custard.Internal Report from the Wageningen Center for Food Sciences the Netherlands.

Cited by 21 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. The significance of cultural context in the classification of preferred mouth behavior: Exploring eating behavior using causal network analysis;Food Frontiers;2024-08-11

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

3. Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations;Foods;2024-02-19

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

5. Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference;Appetite;2024-01