A Novel Approach to Evaluate Robotic in Vitro Chewing Effect on Food Bolus Formation Using the GLCM Image Analysis Technique-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A Novel Approach to Evaluate Robotic in Vitro Chewing Effect on Food Bolus Formation Using the GLCM Image Analysis Technique

Published:2024 Issue: Volume:5 Page:682-691
ISSN:2644-1284
Container-title:IEEE Open Journal of the Industrial Electronics Society
language:
Short-container-title:IEEE Open J. Ind. Electron. Soc.

Author:

Akarawita Isurie¹^ORCID,Chen Bangxiang¹^ORCID,Dhupia Jaspreet Singh¹^ORCID,Stommel Martin²,Xu Weiliang¹^ORCID

Affiliation:

1. Department of Mechanical and Mechatronics Engineering, The University of Auckland, Auckland, New Zealand

2. Department of Electrical and Electronic Engineering, Auckland University of Technology, Auckland, New Zealand

Publisher

Institute of Electrical and Electronics Engineers (IEEE)

Link

http://xplorestaging.ieee.org/ielx8/8782706/10417853/10582430.pdf?arnumber=10582430

Reference33 articles.

1. Food oral processing—A review

2. Influence of oral characteristics and food products on masticatory function

3. THE PERCEPTION OF FOOD TEXTURE - THE PHILOSOPHY OF THE BREAKDOWN PATH

4. Changes of bolus properties and the triggering of swallowing in healthy humans

5. Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP