Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

(2020) M.T. Zhang et al.   JOURNAL OF DAIRY SCIENCE

Invited review: Astringency in whey protein beverages

(2020) B.G. Carter et al.   JOURNAL OF DAIRY SCIENCE

A Review of Nutritional Requirements of Adults Aged ≥65 Years in the UK

(2020) Nicole Dorrington et al.   JOURNAL OF NUTRITION

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

(2020) Audrey Cosson et al.   Foods

An Investigation of the Influence of Age and Saliva Flow on the Oral Retention of Whey Protein and Its Potential Effect on the Perception and Acceptance of Whey Protein Beverages

(2020) Victoria Norton et al.   Nutrients

Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow

(2020) Victoria Norton et al.   Foods

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

(2020) Mariana A. Pires et al.   Foods

Interactions of salivary mucins and saliva with food proteins: a review

(2019) Hilal Y. Çelebioğlu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently

(2019) Eva C. Ketel et al.   FOOD RESEARCH INTERNATIONAL

The Psychology of Nutrition with Advancing Age: Focus on Food Neophobia

(2019) Emmy van den Heuvel et al.   Nutrients

The impact of dental status on perceived ability to eat certain foods and nutrient intakes in older adults: cross-sectional analysis of the UK National Diet and Nutrition Survey 2008–2014

(2019) Sinead Watson et al.   International Journal of Behavioral Nutrition and Physical Activity

The influence of oral lubrication on food intake: A proof-of-concept study

(2019) Emma M. Krop et al.   FOOD QUALITY AND PREFERENCE

Prevalence of protein-energy malnutrition risk in European older adults in community, residential and hospital settings, according to 22 malnutrition screening tools validated for use in adults ≥65 years

(2019) Susanne Leij-Halfwerk et al.   MATURITAS

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)

(2019) M. Laureati et al.   FOOD QUALITY AND PREFERENCE

Relating oral physiology and anatomy of consumers varying in age, gender and ethnicity to food oral processing behavior

(2019) Eva C. Ketel et al.   PHYSIOLOGY & BEHAVIOR

Mucoadhesive polysaccharides modulate sodium retention, release and taste perception

(2018) Sarah L. Cook et al.   FOOD CHEMISTRY

Temporal drivers of liking for oral nutritional supplements for older adults throughout the day with monitoring of hunger and thirst status

(2018) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Can fortified foods and snacks increase the energy and protein intake of hospitalised older patients? A systematic review

(2018) S. R. Mills et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Comparison of physical chewing measures to consumer typed Mouth Behavior

(2018) Arran Wilson et al.   JOURNAL OF TEXTURE STUDIES

Main effects of human saliva on flavour perception and the potential contribution to food consumption

(2018) Carolina Muñoz-González et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Assessing Mucoadhesion in Polymer Gels: The Effect of Method Type and Instrument Variables

(2018) Jéssica Bassi da Silva et al.   Polymers

Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster (Crassostrea gigas ) protein powder

(2018) Zhenyu Wang et al.   Food Science & Nutrition

Unstimulated saliva: background noise in taste molecules

(2018) Gilles Feron   JOURNAL OF TEXTURE STUDIES

Aging-related changes in quantity and quality of saliva: Where do we stand in our understanding?

(2018) Feng Xu et al.   JOURNAL OF TEXTURE STUDIES

Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults

(2018) Xiao Song et al.   Nutrients

Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro

(2018) Guorong Wang et al.   Polymers

Changes in Kidney Function Do Not Differ between Healthy Adults Consuming Higher- Compared with Lower- or Normal-Protein Diets: A Systematic Review and Meta-Analysis

(2018) Michaela C Devries et al.   JOURNAL OF NUTRITION

Does interindividual variability of saliva affect the release and metabolization of aroma compounds ex vivo? The particular case of elderly suffering or not from hyposalivation

(2018) Carolina Muñoz-González et al.   JOURNAL OF TEXTURE STUDIES

Mucoadhesion: A food perspective

(2017) Sarah L. Cook et al.   FOOD HYDROCOLLOIDS

Whey protein mouth drying influenced by thermal denaturation

(2017) Stephanie P. Bull et al.   FOOD QUALITY AND PREFERENCE

Association between Salivary Hypofunction and Food Consumption in the Elderlies. A Systematic Literature Review

(2017) C. Muñoz-González et al.   Journal of Nutrition Health & Aging

Using food comfortability to compare food's sensory characteristics expectations of elderly people with or without oral health problems

(2017) Mathilde Vandenberghe-Descamps et al.   JOURNAL OF TEXTURE STUDIES

Food-saliva interactions: Mechanisms and implications

(2017) Ana Carolina Mosca et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Defining, Recognizing, and Reporting Malnutrition

(2017) Marinos Elia   International Journal of Lower Extremity Wounds

Food texture assessment and preference based on Mouth Behavior

(2016) Melissa Jeltema et al.   FOOD QUALITY AND PREFERENCE

Alternating temporal dominance of sensations and liking scales during the intake of a full portion of an oral nutritional supplement

(2016) A. Thomas et al.   FOOD QUALITY AND PREFERENCE

Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future

(2016) Lisa Methven et al.   FOOD QUALITY AND PREFERENCE

Application of infrared portable sensor technology for predicting perceived astringency of acidic whey protein beverages

(2016) Ting Wang et al.   JOURNAL OF DAIRY SCIENCE

Protein enrichment of familiar foods as an innovative strategy to increase protein intake in institutionalized elderly

(2016) Janne Beelen et al.   Journal of Nutrition Health & Aging

Salivary Flow Decreases in Healthy Elderly People Independently of Dental Status and Drug Intake

(2016) Mathilde Vandenberghe-Descamps et al.   JOURNAL OF TEXTURE STUDIES

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

(2016) Erin E. Fleming et al.   PHYSIOLOGY & BEHAVIOR

Ageing Is Associated with Decreases in Appetite and Energy Intake—A Meta-Analysis in Healthy Adults

(2016) Caroline Giezenaar et al.   Nutrients

Lesser suppression of energy intake by orally ingested whey protein in healthy older men compared with young controls

(2015) Caroline Giezenaar et al.   AMERICAN JOURNAL OF PHYSIOLOGY-REGULATORY INTEGRATIVE AND COMPARATIVE PHYSIOLOGY

Dry mouth and older people

(2015) WM Thomson   AUSTRALIAN DENTAL JOURNAL

Whey protein mucoadhesive properties for oral drug delivery: Mucin–whey protein interaction and mucoadhesive bond strength

(2015) Hassana Hsein et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Salivary Gland Dysplasia in Fgf10 Heterozygous Mice: A New Mouse Model of Xerostomia

(2015) A.J. May et al.   CURRENT MOLECULAR MEDICINE

Changes in Saliva Rheological Properties and Mucin Glycosylation in Dry Mouth

(2015) N.M.A. Chaudhury et al.   JOURNAL OF DENTAL RESEARCH

The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and Subsequent Liking by Older Adults

(2015) Roussa Tsikritzi et al.   JOURNAL OF FOOD SCIENCE

Identifying Key Attributes for Protein Beverages

(2015) A.E. Oltman et al.   JOURNAL OF FOOD SCIENCE

Effectiveness of food-based fortification in older people a systematic review and meta-analysis

(2015) J. C. Morilla-Herrera et al.   Journal of Nutrition Health & Aging

Meta-Analysis of Salivary Flow Rates in Young and Older Adults

(2015) Rebecca H. Affoo et al.   JOURNAL OF THE AMERICAN GERIATRICS SOCIETY

Effects of a Vitamin D and Leucine-Enriched Whey Protein Nutritional Supplement on Measures of Sarcopenia in Older Adults, the PROVIDE Study: A Randomized, Double-Blind, Placebo-Controlled Trial

(2015) Jürgen M. Bauer et al.   Journal of the American Medical Directors Association

A Role for Identification in the Gradual Decline in the Pleasantness of Flavors With Age

(2015) Katherine M. Appleton et al.   JOURNALS OF GERONTOLOGY SERIES B-PSYCHOLOGICAL SCIENCES AND SOCIAL SCIENCES

Factors That Influence the Extensional Rheological Property of Saliva

(2015) Amrita Vijay et al.   PLoS One

Model for understanding consumer textural food choice

(2015) Melissa Jeltema et al.   Food Science & Nutrition

Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

(2014) N. Schobel et al.   CHEMICAL SENSES

Protein intake and exercise for optimal muscle function with aging: Recommendations from the ESPEN Expert Group

(2014) Nicolaas E.P. Deutz et al.   CLINICAL NUTRITION

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients

(2014) C.A. Withers et al.   JOURNAL OF DAIRY SCIENCE

The role of sodium in the salty taste of permeate

(2014) K.M. Frankowski et al.   JOURNAL OF DAIRY SCIENCE

Positive effect of protein-supplemented hospital food on protein intake in patients at nutritional risk: a randomised controlled trial

(2014) T. Munk et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

Oral processing, texture and mouthfeel: From rheology to tribology and beyond

(2013) Jason R. Stokes et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Temporal dominance of sensations: A comparison between younger and older subjects for the perception of food texture

(2013) Scott C. Hutchings et al.   FOOD QUALITY AND PREFERENCE

Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers

(2013) Caroline Withers et al.   JOURNAL OF SENSORY STUDIES

Alternative Mechanisms of Astringency - What is the Role of Saliva?

(2013) H.L. Gibbins et al.   JOURNAL OF TEXTURE STUDIES

Evidence-Based Recommendations for Optimal Dietary Protein Intake in Older People: A Position Paper From the PROT-AGE Study Group

(2013) Jürgen Bauer et al.   Journal of the American Medical Directors Association

Frailty Consensus: A Call to Action

(2013) John E. Morley et al.   Journal of the American Medical Directors Association

The effect of macro- and micro-nutrient fortification of biscuits on their sensory properties and on hedonic liking of older people

(2013) Roussa Tsikritzi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The anorexia of ageing: Physiopathology, prevalence, associated comorbidity and mortality. A systematic review

(2013) Vincenzo Malafarina et al.   MATURITAS

Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal

(2013) Srinivasan Damodaran et al.   Annual Review of Food Science and Technology

The Secretion, Components, and Properties of Saliva

(2013) Guy H. Carpenter   Annual Review of Food Science and Technology

Investigation of milk proteins binding to the oral mucosa

(2013) Caroline A. Withers et al.   Food & Function

A systematic review of compliance to oral nutritional supplements

(2012) Gary P. Hubbard et al.   CLINICAL NUTRITION

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

(2012) Aiqian Ye et al.   PHYSIOLOGY & BEHAVIOR

The Impact of Oral Health on Taste Ability in Acutely Hospitalized Elderly

(2012) Kirsten Solemdal et al.   PLoS One

Ageing and taste

(2012) Lisa Methven et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

Systematic review and meta-analysis of the effects of high protein oral nutritional supplements

(2011) A.L. Cawood et al.   AGEING RESEARCH REVIEWS

Whey protein stimulates postprandial muscle protein accretion more effectively than do casein and casein hydrolysate in older men

(2011) Bart Pennings et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Association of masticatory performance with age, gender, number of teeth, occlusal force and salivary flow in Japanese older adults: Is ageing a risk factor for masticatory dysfunction?

(2011) Kazunori Ikebe et al.   ARCHIVES OF ORAL BIOLOGY

Lubricating properties of human whole saliva as affected by β-lactoglobulin

(2011) B. Vardhanabhuti et al.   FOOD HYDROCOLLOIDS

Dynamic modelling of whey protein–saliva interactions in the mouth and relation to astringency in acidic beverages

(2011) P. Andrewes et al.   INTERNATIONAL DAIRY JOURNAL

Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH

(2011) A. Ye et al.   JOURNAL OF DAIRY SCIENCE

Sarcopenia: An Undiagnosed Condition in Older Adults. Current Consensus Definition: Prevalence, Etiology, and Consequences. International Working Group on Sarcopenia

(2011) Roger A. Fielding et al.   Journal of the American Medical Directors Association

Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements

(2010) Orla Kennedy et al.   AGE AND AGEING

Mucoadhesive drug delivery systems

(2010) Flávia Chiva Carvalho et al.   Brazilian Journal of Pharmaceutical Sciences

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

(2010) L. Methven et al.   FOOD QUALITY AND PREFERENCE

Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates1

(2010) J. Evans et al.   JOURNAL OF DAIRY SCIENCE

Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH

(2010) M. Kelly et al.   JOURNAL OF DAIRY SCIENCE

Roles of charge interactions on astringency of whey proteins at low pH

(2010) B. Vardhanabhuti et al.   JOURNAL OF DAIRY SCIENCE

Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages

(2010) Jessica L. Childs et al.   JOURNAL OF FOOD SCIENCE

Advances in Mucoadhesion and Mucoadhesive Polymers

(2010) Vitaliy V. Khutoryanskiy   MACROMOLECULAR BIOSCIENCE

An overview of sarcopenia: facts and numbers on prevalence and clinical impact

(2010) Stephan von Haehling et al.   Journal of Cachexia Sarcopenia and Muscle

Older adults and patients in need of nutritional support: Review of current treatment options and factors influencing nutritional intake

(2009) Willem F. Nieuwenhuizen et al.   CLINICAL NUTRITION

The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate

(2009) A.E. Croissant et al.   JOURNAL OF DAIRY SCIENCE

Poor Chewing Ability Is Associated with Lower Mucosal Moisture in Elderly Individuals

(2009) Tetsuko Shinkawa et al.   TOHOKU JOURNAL OF EXPERIMENTAL MEDICINE

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mucoadhesive polymeric platforms for controlled drug delivery

(2008) Gavin P. Andrews et al.   EUROPEAN JOURNAL OF PHARMACEUTICS AND BIOPHARMACEUTICS

The astringency of whey protein beverages is caused by their acidity

(2008) Catherine A. Lee et al.   INTERNATIONAL DAIRY JOURNAL

Whey and whey proteins—From ‘gutter-to-gold’

(2008) Geoffrey W. Smithers   INTERNATIONAL DAIRY JOURNAL

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE

ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS

(2008) LINA ENGELEN et al.   JOURNAL OF TEXTURE STUDIES

Liquid and Solid Meal Replacement Products Differentially Affect Postprandial Appetite and Food Intake in Older Adults

(2008) April J. Stull et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Thermal taste, PROP responsiveness, and perception of oral sensations

(2008) Martha R. Bajec et al.   PHYSIOLOGY & BEHAVIOR

Protein-induced satiety: Effects and mechanisms of different proteins

(2008) M. Veldhorst et al.   PHYSIOLOGY & BEHAVIOR

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS

Unstimulated whole saliva flow rate in relation to sicca symptoms in Hungary

(2007) K Márton et al.   ORAL DISEASES