FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING

By P. Lucas, J. Prinz, K. R. Agrawal, I. C. Bruce. 2004

86 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Experimental and Cognitive Psychology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d2601c40d4130634e90f82bf0dd295b0d01aa1cf

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In Biomedical Engineering

1. Age K. Smilde

Citations in the corpus

• Relating the sensory sensation ‘creamy mouthfeel’ in custards to rheological measurements (2005, background): “In order to understand a complex sensation such as creaminess [8] completely in terms of the physicochemical mechanisms underlying the sensation, bulk and thinfilm rheological (tribological) behaviour, in the presence of saliva, should be characterized [3,9– 13].”