Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing-Reference-Cited by-同舟云学术

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Enabling the Rational Design of Low-Fat Snack Foods: Insights from In Vitro Oral Processing

Published:2019-07-12 Issue:32 Volume:67 Page:8725-8734
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Boehm Michael W.¹,Yakubov Gleb E.²³^ORCID,Delwiche Jeannine F.¹,Stokes Jason R.³^ORCID,Baier Stefan K.¹³^ORCID

Affiliation:

1. Global R&D, PepsiCo, Incorporated, 3 Skyline Drive, Hawthorne, New York 10532, United States

2. School of Chemical Engineering, The University of Queensland, Brisbane, Queensland 4072, Australia

3. Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom

Funder

Australian Research Council

PepsiCo

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b02121

Reference66 articles.

1. Mechanical properties of foods responsible for resisting food breakdown in the human mouth

2. Particle Size Distribution of Food Boluses after Mastication of Six Natural Foods

3. Food physics and oral physiology

4. Design of a Biologically Inspired Parallel Robot for Foods Chewing

5. Influence of emulsion composition on lubrication capacity and texture perception

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1. Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose;Food Science and Human Wellness;2024-01

2. Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly;Food Bioscience;2023-08

3. Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations;Food Quality and Preference;2023-05

4. Designing plant-based analogues of animal-derived foods: a review of research ranging from manufacturing to oral processing;Current Opinion in Food Science;2023-04

5. Role of polysaccharides in tribological and sensory properties of model dairy beverages;Food Hydrocolloids;2023-01

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