Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

(2020) Monica Aguayo-Mendoza et al.   FOOD RESEARCH INTERNATIONAL

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

Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

(2019) Hicran Koç et al.   FOOD HYDROCOLLOIDS

Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake

(2019) Ana Carolina Mosca et al.   APPETITE

Don't judge new foods by their appearance! How visual and oral sensory cues affect sensory perception and liking of novel, heterogeneous foods

(2019) Marco Santagiuliana et al.   FOOD QUALITY AND PREFERENCE

Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

(2019) Marion Doyennette et al.   FOOD QUALITY AND PREFERENCE

Effect of mechanical contrast on sensory perception of heterogeneous liquid and semi-solid foods

(2018) Marco Santagiuliana et al.   FOOD HYDROCOLLOIDS

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

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

(2017) Susana Fiszman et al.   JOURNAL OF TEXTURE STUDIES

Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods

(2017) C. G. Forde et al.   Food & Function

Yogurt viscosity and fruit pieces affect satiating capacity expectations

(2016) Amparo Tarrega et al.   FOOD RESEARCH INTERNATIONAL

Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

(2016) Ty B. Wagoner et al.   JOURNAL OF FOOD SCIENCE

Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels

(2016) Kaoru Kohyama et al.   PHYSIOLOGY & BEHAVIOR

Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

(2015) Ana Carolina Mosca et al.   FOOD HYDROCOLLOIDS

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

(2015) Marine Devezeaux de Lavergne et al.   FOOD QUALITY AND PREFERENCE

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

(2015) Shabbir Ahmad et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

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

Adaptation of Oral Processing to the Fracture Properties of Soft Solids

(2013) H. Koç et al.   JOURNAL OF TEXTURE STUDIES

Influences of food hardness on the particle size distribution of food boluses

(2012) Jianshe Chen et al.   ARCHIVES OF ORAL BIOLOGY

Food Oral Processing: Conversion of Food Structure to Textural Perception

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

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

(2011) ESRA ÇAKIR et al.   JOURNAL OF TEXTURE STUDIES

Oral movements and the perception of semi-solid foods

(2011) René A. de Wijk et al.   PHYSIOLOGY & BEHAVIOR

Relationships between saliva and food bolus properties from model dairy products

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

Mastication of heterogeneous foods: Peanuts inside two different food matrices

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

Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

(2010) Michaela Černíková et al.   INTERNATIONAL DAIRY JOURNAL

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

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