MECHANISMS OF FOOD REDUCTION, TRANSPORT AND DEGLUTITION: HOW THE TEXTURE OF FOOD AFFECTS FEEDING BEHAVIOR

By K. Hiiemae. 2004

138 citations recorded by the source corpus.

Subfields: Physiology, Psychiatry and Mental health, Speech and Hearing

View Paper: https://www.semanticscholar.org/paper/6d3af3c5fcdfb5ad79a989350ae97aa91bd1b3b5

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In Speech and Hearing

1. M. Stieger

Citations in the corpus

• Food oral processing - a review. (2009, unknown): “However, Hiiemae (2004) indicated that, by assuming that bolus formation takes place in the mouth rather than at the oropharyngeal location, this model might have over-simplified the case.”
• Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties (2019, background): “30 Foods are processed differently in the mouth depending on their physical-chemical, 31 rheological and mechanical properties (Hiiemae, 2004; Chanasattru, Corradini, & 32 Peleg, 2002; Abhyankar, Mulvihill, & Auty, 2011; Chen & Stokes, 2012).”