Food texture studies using mechanical and physiological approaches: clarification of the mechanism and behavior of food oral processing in humans and application to product design-Reference-Cited by-同舟云学术

Food texture studies using mechanical and physiological approaches: clarification of the mechanism and behavior of food oral processing in humans and application to product design

Published:2024-05-15 Issue:5 Volume:71 Page:139-157
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:Journal of The Japanese Society for Food Science and Technology

Author:

Funami Takahiro¹,Nakauma Makoto¹,Ishihara Sayaka¹,Kohyama Kaoru²,Ono Takahiro³,Hori Kazuhiro⁴,Nishinari Katsuyoshi⁵

Affiliation:

1. San-Ei Gen F.F.I., Inc.

2. Institute of Food Research, NARO

3. Department of Geriatric Dentistry, Osaka Dental University

4. Division of Comprehensive Prosthodontics, Niigata University Graduate School of Medical and Dental Sciences

5. School of Biological Engineering and Food, Hubei University of Technology

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/nskkk/71/5/71_NSKKK-D-24-00002/_pdf

Reference24 articles.

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2. 2) Clark, R. (2002). Influence of hydrocolloids on flavour release and sensory-instrumental correlations. In “Gums and stabilizers for the food industry 11,” ed by G. O. Phillips and P. A. Williams: Royal Society of Chemistry, Cambridge, pp. 217–224.

3. 3) Repoux, M., Labouré, H., Courcoux, P., Andriot, I., Sémon, É., Yven, C., Feron, G., and Guichard, E. (2012). Combined effect of cheese characteristics and food oral processing on in vivo aroma release. Flavour and Fragrance Journal, 27(6), 414–423.

4. 4) Nakauma, M., Tanaka, R., Ishihara, S., Funami, T., and Nishinari, K. (2012). Elution of sodium caseinate from agar-based gel matrixes in simulated gastric fluids. Food Hydrocolloids, 27(2), 427–437.

5. 5) Nakauma, M., Nakao, S., Ishihara, S., and Funami, T. (2014). Elution profile of sodium caseinate in simulated gastric fluids using an in vitro stomach model from semi-solidified enteral nutrition. Food Hydrocolloids, 36, 294–300.