Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Food Science
Reference37 articles.
1. Chen, J. Food oral processing: a review. Food Hydrocoll. 23, 1–25 (2009).
2. Mosca, A. C. & Chen, J. Food-saliva interactions: mechanisms and implications. Trends Food Sci. Technol. 66, 125–134 (2017).
3. Wang, X. & Chen, J. Food oral processing: recent developments and challenges. Curr. Opin. Colloid Interface Sci. 28, 22–30 (2017).
4. Humphrey, S. P. & Williamson, R. T. A review of saliva: normal composition, flow, and function. J. Prosthet. Dent. 85, 162–169 (2001).
5. Bourne, M. Food texture and viscosity. Concept and Measurement. (Academic Press, San Diego, 2002).
Cited by
14 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