Oral Processing of Mixtures of Food Particles-Reference-Cited by-同舟云学术

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Oral Processing of Mixtures of Food Particles

Published:2015-09-29 Issue:6 Volume:46 Page:487-498
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Kim Esther H.-J.¹,Jakobsen Vibe B.²,Wilson Arran J.¹,Waters Ian R.¹,Motoi Lidia¹,Hedderley Duncan I.³,Morgenstern Marco P.¹

Affiliation:

1. Food Structure & Engineering team; The New Zealand Institute of Plant & Food Research Limited; Christchurch 8140 New Zealand

2. The Department of Chemical Engineering; Biotechnology and Environmental Technology; University of Southern Denmark; Odense M Denmark

3. Biometrics team; The New Zealand Institute of Plant & Food Research Limited; Palmerston North New Zealand

Funder

NZ MBIE

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12157/fullpdf

Reference44 articles.

1. Food properties that influence neuromuscular activity during human mastication;Agrawal;J. Dent. Res.,1998

2. Relationship between taste and chewing patterns of visco-elastic model foods;Alfonso;J. Sensory Studies,2002

3. An analytic probability density for particle size in human mastication;Baragar;J. Theor. Biol.,1996

4. Quantification of human chewing-cycle kinematics;Buschang;Arch. Oral Biol.,2000

5. Mastication of almonds: Effects of lipid bioaccessibility, appetite, and hormone response;Cassady;Am J Clin Nutr,2009

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2. Fibrous food and particle size influence electromyography and the kinematics of oral processing;Food Research International;2023-03

3. Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity;Food Research International;2023-03

4. A mechanistic approach to model the breakdown of solid food during chewing;Journal of Food Engineering;2022-03

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