Food oral processing - a review.
By Jianshe Chen. 2009
755 citations recorded by the source corpus.
Subfields: Neurology, Pharmacy, Speech and Hearing
View Paper: https://www.semanticscholar.org/paper/470eb1e0f76635b4a176da189cae9ca58d6f3fe9
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Citations in the corpus
- The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective (2021, background): “Breakdown processes (i.e. number of fragments and their size) are largely dependent on the mechanical properties of food and their interaction with individual oral processing parameters such as level of mastication (Chen 2009).”
- Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties (2019, background): “Therefore, oral processing is key for consumer acceptance of foods 29 (Chen, 2009; Hutchings & Lillford, 1988).”
- Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation (2019, background): “…it imparts structural changes to the food, thereby 90 impacting dynamic sensory perception, oro-sensory exposure time, satiation and food intake 91 (Campbell, Wagoner, & Foegeding, 2016; Chen, 2009, 2015; Devezeaux de Lavergne, van de 92 Velde, & Stieger, 2017; Forde, 2018; Wang & Chen, 2017).”
- Characterization of bread breakdown during mastication by image texture analysis (2012, neutral): “Their joint action induces the progressive breakdown of the food and adherence of the particles formed to saliva, resulting in the formation of a bolus (Chen, 2009; Lucas et al., 2004; Prinz and Lucas, 1997).”
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, positive): “, 2014) and repeated macroscopic fracture while the food 36 material is orally processsed (Bourne, 1975; Chen, 2009).”
- Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “, 2014) and repeated macroscopic fracture while the food 36 material is orally processsed (Bourne, 1975; Chen, 2009).”
- Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. (2014, methodology): “Some general reviews have previously been conducted on food texture and structure, showing relationships between particles and food texture perception (Engelen and others 2005), between food structure and rheology (Fischer and Windhab 2011), between food tenderness and collagen content (Lepetit 2007”