Perception and measurement of food texture: Solid foods

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese

(2017) T.J. Faber et al.   FOOD HYDROCOLLOIDS

Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework

(2017) T.J. Faber et al.   FOOD HYDROCOLLOIDS

Moving from molecules, to structure, to texture perception

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

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

The extrusion test and sensory perception revisited: Some comments on generality and the effect of measurement temperature

(2017) Tom Brenner et al.   JOURNAL OF TEXTURE STUDIES

Changes in mandibular movement during chewing of different hardness foods

(2017) Marie Komino et al.   Odontology

Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects

(2016) Kaoru Kohyama et al.   FOOD HYDROCOLLOIDS

Sucrose release from agar gels and sensory perceived sweetness

(2016) Kaoru Kohyama et al.   FOOD HYDROCOLLOIDS

The eating capability: Constituents and assessments

(2016) Laura Laguna et al.   FOOD QUALITY AND PREFERENCE

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

The Food Colloid Principle in the Design of Elderly Food

(2016) Katsuyoshi Nishinari et al.   JOURNAL OF TEXTURE STUDIES

Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two-Bite Instrumental Test and Electromyography

(2016) Kaoru Kohyama et al.   JOURNAL OF TEXTURE STUDIES

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

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

(2016) Kaoru Kohyama et al.   PHYSIOLOGY & BEHAVIOR

An update about artificial mastication

(2016) Marie-Agnès Peyron et al.   Current Opinion in Food Science

Sucrose release from agar gels: Correlation with sucrose content and rheology

(2015) Kun Yang et al.   FOOD HYDROCOLLOIDS

Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity

(2015) Kun Yang et al.   FOOD HYDROCOLLOIDS

Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties

(2015) Kaoru Kohyama et al.   FOOD HYDROCOLLOIDS

Comparison of mechanical analyses and tongue pressure analyses during squeezing and swallowing of gels

(2015) Kazuhiro Hori et al.   FOOD HYDROCOLLOIDS

The influence of co-solutes on tribology of agar fluid gels

(2015) I. Fernández Farrés et al.   FOOD HYDROCOLLOIDS

Food oral breaking and the determining role of tongue muscle strength

(2015) Woroud Abdulrahman Alsanei et al.   FOOD RESEARCH INTERNATIONAL

Effects of food diameter on bite size per mouthful and chewing behavior

(2015) Kouichi Shiozawa et al.   Journal of Physiological Sciences

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

Mouthful Size Effects on Mastication Effort of Various Hydrocolloid Gels Used as Food Models

(2015) Kaoru Kohyama et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

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

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

Temporal profile and amplitude of human masseter muscle activity is adapted to food properties during individual chewing cycles

(2014) A. Grigoriadis et al.   JOURNAL OF ORAL REHABILITATION

Influence of maximum bite force on jaw movement during gummy jelly mastication

(2014) T. Kuninori et al.   JOURNAL OF ORAL REHABILITATION

Rheological and Thermal Behavior of Mixed Gelatin/Konjac Glucomannan Gels

(2014) Marta Tomczyńska-Mleko et al.   JOURNAL OF TEXTURE STUDIES

Instrumental Uniaxial Compression Test of Gellan Gels of Various Mechanical Properties Using Artificial Tongue and Its Comparison with Human Oral Strategy for the First Size Reduction

(2014) Sayaka Ishihara et al.   JOURNAL OF TEXTURE STUDIES

Oral Sensing of Food Properties

(2014) Kaoru Kohyama   JOURNAL OF TEXTURE STUDIES

Temporal Dominance of Sensations: A review

(2014) Rossella Di Monaco et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The impact of mastication, salivation and food bolus formation on salt release during bread consumption

(2014) Carole Tournier et al.   Food & Function

Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels

(2013) Janine Editha Knoop et al.   Chemosensory Perception

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

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

The influence of agar gel texture on sucrose release

(2013) Zheng Wang et al.   FOOD HYDROCOLLOIDS

Characterization of eating difficulty by sensory evaluation of hydrocolloid gels

(2013) Fumiyo Hayakawa et al.   FOOD HYDROCOLLOIDS

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

(2013) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

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

(2013) Andrew J. Rosenthal et al.   FOOD QUALITY AND PREFERENCE

The role of congruency in taste–odor interactions

(2013) Juyun Lim et al.   FOOD QUALITY AND PREFERENCE

Capturing changes in structure and rheology of an oily brittle snack food during in vitro oral processing

(2013) Michael W. Boehm et al.   FOOD RESEARCH INTERNATIONAL

Parameters of Texture Profile Analysis

(2013) Katsuyoshi NISHINARI et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Linear and Nonlinear Rheology of Mixed Polysaccharide Gels. Pt. II. Extrusion, Compression, Puncture and Extension Tests and Correlation with Sensory Evaluation

(2013) Tom Brenner et al.   JOURNAL OF TEXTURE STUDIES

Studies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus Flow

(2013) Woroud Abdulrahman Alsanei et al.   JOURNAL OF TEXTURE STUDIES

A Note on Instrumental Measures of Adhesiveness and Their Correlation with Sensory Perception

(2013) Tom Brenner et al.   JOURNAL OF TEXTURE STUDIES

Adaptation of Oral Processing to the Fracture Properties of Soft Solids

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

Relationship between stage II transport and number of chewing strokes as mastication progresses

(2013) Shuichiro Yamashita et al.   PHYSIOLOGY & BEHAVIOR

Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

(2012) Esra Çakır et al.   FOOD HYDROCOLLOIDS

Gelation of gellan – A review

(2012) Edwin R. Morris et al.   FOOD HYDROCOLLOIDS

Understanding fluid gel formation and properties

(2012) David A. Garrec et al.   JOURNAL OF FOOD ENGINEERING

Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test

(2012) Sayaka Ishihara et al.   JOURNAL OF TEXTURE STUDIES

Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental Tests

(2012) Kaoru Kohyama et al.   JOURNAL OF TEXTURE STUDIES

In-Mouth Mechanisms Leading to Flavor Release and Perception

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

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review.

(2011) Isabelle Gierczynski et al.   FLAVOUR AND FRAGRANCE JOURNAL

Texture design for products using food hydrocolloids

(2011) Takahiro Funami et al.   FOOD HYDROCOLLOIDS

Assessment of mastication with implications for oral rehabilitation: a review

(2011) A. Van Der BILT   JOURNAL OF ORAL REHABILITATION

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

(2011) SAYAKA ISHIHARA et al.   JOURNAL OF TEXTURE STUDIES

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

Comparison of Three Types of Tongue Pressure Measurement Devices

(2010) Mineka Yoshikawa et al.   DYSPHAGIA

Correlation between saltiness perception and shear flow behaviour for viscous solutions

(2010) Anne-Laure Koliandris et al.   FOOD HYDROCOLLOIDS

Swallowing profiles of food polysaccharide gels in relation to bolus rheology

(2010) Sayaka Ishihara et al.   FOOD HYDROCOLLOIDS

Swallowing profiles of food polysaccharide solutions with different flow behaviors

(2010) Makoto Nakauma 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 Masticatory Normative Indicator

(2010) A. Woda et al.   JOURNAL OF DENTAL RESEARCH

TEXTURE PROFILE ANALYSIS PARAMETERS OBTAINED BY AN INSTRON UNIVERSAL TESTING MACHINE

(2010) M. PELEG   JOURNAL OF FOOD SCIENCE

TEXTURE PROFILE ANALYSIS - HOW IMPORTANT ARE THE PARAMETERS?

(2010) ANDREW J. ROSENTHAL   JOURNAL OF TEXTURE STUDIES

Effects of Degree of Cross-Links on Adhesion Curves of Cross-Linked Polymers Observed by a Point-Contact Method

(2010) Daisuke Sakasegawa et al.   LANGMUIR

Perception of oral food breakdown. The concept of sensory trajectory

(2009) Francine Lenfant et al.   APPETITE

Analysis of masseter muscle oxygenation and mandibular movement during experimental gum chewing with different hardness

(2009) Tomoharu Yoshida et al.   ACTA ODONTOLOGICA SCANDINAVICA

Mixed biopolymer aqueous solutions – phase behaviour and rheology

(2009) William J. Frith   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Serum release boosts sweetness intensity in gels

(2009) Guido Sala et al.   FOOD HYDROCOLLOIDS

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

Texture and Rheology in Food and Health

(2009) Katsuyoshi NISHINARI   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Determination of large deformation and fracture behaviour of starch gels from conventional and wire cutting experiments

(2009) C. Gamonpilas et al.   JOURNAL OF MATERIALS SCIENCE

From human to artificial mouth, from basics to results

(2009) Patrick Mielle et al.   SENSORS AND ACTUATORS B-CHEMICAL

Effects of bolus size and hardness on within-subject variability of chewing cycle kinematics

(2008) Ana M. Wintergerst et al.   ARCHIVES OF ORAL BIOLOGY

Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults

(2008) Kaoru KOHYAMA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Standard Values of Maximum Tongue Pressure Taken Using Newly Developed Disposable Tongue Pressure Measurement Device

(2008) Yuri Utanohara et al.   DYSPHAGIA

In Vivo Aroma Release of Milk Gels of Different Hardnesses: Inter-individual Differences and Their Consequences on Aroma Perception

(2008) Isabelle Gierczynski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing

(2008) Hiroshige Taniguchi et al.   JOURNAL OF APPLIED PHYSIOLOGY

COMPARATIVE STUDY OF TEXTURE TERMS: ENGLISH, FRENCH, JAPANESE AND CHINESE

(2008) KATSUYOSHI NISHINARI et al.   JOURNAL OF TEXTURE STUDIES

ORAL PHYSIOLOGY AND TEXTURE PERCEPTION OF SEMISOLIDS

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

Food oral processing—A review

(2007) Jianshe Chen   FOOD HYDROCOLLOIDS

Effect of bolus hardness on the chewing pattern and activation of masticatory muscles in subjects with normal dental occlusion

(2007) Maria Grazia Piancino et al.   JOURNAL OF ELECTROMYOGRAPHY AND KINESIOLOGY