Oral Breakdown of Texturally Complex Gel-Based Model Food

Textural Complexity is a Food Property – Shown Using Model Foods

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Temporal Dominance of Sensations of peanuts and peanut products in relation to Hutchings and Lillford’s “breakdown path”

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Effect of oral processing behaviour on food intake and satiety

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Both Longer Oral Sensory Exposure to and Higher Intensity of Saltiness Decrease Ad Libitum Food Intake in Healthy Normal-Weight Men

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ELECTROMYOGRAPHY DURING ORAL PROCESSING IN RELATION TO MECHANICAL AND SENSORY PROPERTIES OF SOFT GELS

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Eating rate during a fixed-portion meal does not affect postprandial appetite and gut peptides or energy intake during a subsequent meal

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Oral movements and the perception of semi-solid foods

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Mastication of heterogeneous foods: Peanuts inside two different food matrices

(2010) Scott C. Hutchings et al.   FOOD QUALITY AND PREFERENCE

Perception of oral food breakdown. The concept of sensory trajectory

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Effect of bite size and oral processing time of a semisolid food on satiation

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Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS