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

Characterization of the key odorants contributing to retronasal olfaction during bread consumption

(2020) Dandan Pu et al.   FOOD CHEMISTRY

Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing

(2019) Alexander I.V. Ross et al.   JOURNAL OF FOOD ENGINEERING

Dynamic Proteome Alteration and Functional Modulation of Human Saliva Induced by Dietary Chemosensory Stimuli

(2018) Matthias Bader et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Perception and measurement of food texture: Solid foods

(2018) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?

(2018) Arianne van Eck et al.   FOOD QUALITY AND PREFERENCE

Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

(2018) Monica G. Aguayo-Mendoza et al.   FOOD QUALITY AND PREFERENCE

Salivary alpha-amylase and hormones levels of young adults with different body composition

(2018) Bárbara de Lima Lucas et al.   JOURNAL OF TEXTURE STUDIES

Structural and mechanical characteristics of bread and their impact on oral processing: a review

(2017) Jing Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chewing bread: impact on alpha-amylase secretion and oral digestion

(2017) Marianne Joubert et al.   Food & Function

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

(2016) S. Jourdren et al.   FOOD RESEARCH INTERNATIONAL

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength

(2016) Laura Laguna et al.   JOURNAL OF TEXTURE STUDIES

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

(2015) M. Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

(2015) M. Devezeaux de Lavergne et al.   FOOD HYDROCOLLOIDS

Influence of bread structure on human oral processing

(2015) Jing Gao et al.   JOURNAL OF FOOD ENGINEERING

Food oral processing: Mechanisms and implications of food oral destruction

(2015) Jianshe Chen   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

(2015) Torsten Witt et al.   Current Opinion in Food Science

Oral processing and bolus properties drive the dynamics of salty and texture perceptions of bread

(2014) M. Panouillé et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Role of Saliva in Aroma Release from Wine by Using Static and Dynamic Headspace Conditions

(2014) Carolina Muñoz-González et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Food Oral Processing: Conversion of Food Structure to Textural Perception

(2012) H. Koç et al.   Annual Review of Food Science and Technology

In-Mouth Mechanisms Leading to Flavor Release and Perception

(2011) Christian Salles et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

It’s a maze: The pore structure of bread crumbs

(2011) Shuo Wang et al.   JOURNAL OF CEREAL SCIENCE

Rheology and tribology: Two distinctive regimes of food texture sensation

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

Relationships between saliva and food bolus properties from model dairy products

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

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS