Understanding the Link between Bolus Properties and Perceived Texture

Characterization of bread breakdown during mastication by image texture analysis

(2012) Carole Tournier et al.   JOURNAL OF FOOD ENGINEERING

Particle breakdown dynamics of heterogeneous foods during mastication: Peanuts embedded inside different food matrices

(2011) Scott C. Hutchings et al.   JOURNAL OF FOOD ENGINEERING

THE IMPORTANCE OF FOOD MICROSTRUCTURE IN FRACTURE PHYSICS AND TEXTURE PERCEPTION

(2011) PETER J. LILLFORD   JOURNAL OF TEXTURE STUDIES

FUNDAMENTAL FRACTURE PROPERTIES ASSOCIATED WITH SENSORY HARDNESS OF BRITTLE SOLID FOODS

(2011) ESTHER H-J. KIM et al.   JOURNAL OF TEXTURE STUDIES

Physical and related sensory properties of a swallowable bolus

(2011) C. Loret et al.   PHYSIOLOGY & BEHAVIOR

Role of Physical Bolus Properties as Sensory Inputs in the Trigger of Swallowing

(2011) Marie-Agnès Peyron et al.   PLoS One

Rheology and tribology: Two distinctive regimes of food texture sensation

(2011) Jianshe Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Identification of multiple compartments present during the mastication of solid food

(2010) C.S. Flynn et al.   ARCHIVES OF ORAL BIOLOGY

Relationships between saliva and food bolus properties from model dairy products

(2010) S.R. Drago et al.   FOOD HYDROCOLLOIDS

Comparison of food boluses prepared in vivo and by the AM2 mastication simulator

(2010) Anne Mishellany-Dutour et al.   FOOD QUALITY AND PREFERENCE

The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles

(2010) James W. Woolnough et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

The role of mechanical properties of brittle airy foods on the masticatory performance

(2010) C. Yven et al.   JOURNAL OF FOOD ENGINEERING

Perception of oral food breakdown. The concept of sensory trajectory

(2009) Francine Lenfant et al.   APPETITE

Variation of bite size with different types of food bars and implications for serving methods in mastication studies

(2009) Scott C. Hutchings et al.   FOOD QUALITY AND PREFERENCE

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

(2009) N. Pineau et al.   FOOD QUALITY AND PREFERENCE

Dykes, cups, saucers and sills: Analogue experiments on magma intrusion into brittle rocks

(2008) L. Mathieu et al.   EARTH AND PLANETARY SCIENCE LETTERS

Impact of solids fraction and fluid viscosity on solids flow in rotating cans

(2008) Z. Yang et al.   FOOD RESEARCH INTERNATIONAL

Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology

(2007) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS