Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters-Reference-Cited by-同舟云学术

Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters

Published:2022 Issue:18 Volume:13 Page:9340-9354
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Janani R.¹^ORCID,Tan Vicki Wei Kee¹,Goh Ai Ting¹^ORCID,Choy Michelle Jie Ying¹,Lim Amanda JiaYing¹^ORCID,Teo Pey Sze¹,Stieger Markus²,Forde Ciarán G.²^ORCID

Affiliation:

1. Clinical Nutrition Research Centre (CNRC), Singapore Institute for Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore

2. Wageningen University, Sensory Science and Eating Behaviour, Division of Human Nutrition and Health, P.O. Box 17, 6700 AA Wageningen, The Netherlands

Abstract

Food texture combinations have a stronger impact in moderating oral processing behaviours and eating rate (g min−1), than individual texture changes. This effect was the same for faster and slower eaters.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2022/FO/D2FO00485B

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