RESEARCH ARTICLE Mechanical Properties of Foods Used in Experimental Studies of Primate Masticatory Function

By S. Williams, Barth W. Wright, V. Truong, C. Daubert, C. Vinyard. 2005

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Disintegration of solid foods in human stomach. (2008, background): “Figure 5 --Color-coded dilution maps acquired at different times after a volunteer ingested 500 mL of viscous locust bean gum meal. A transverse EPI image is also shown as an anatomic road map (L, left; R, right) (Used with permission, Marciani and others 2001). consisting of 4 phases with duration ”
Plant protein blends in diets for Senegalese sole affect skeletal muscle growth, flesh texture and the expression of related genes (2016, background): “Recent work on human mastication AC C EP TE D M AN U SC R IP T highlights the importance of two mechanical properties- toughness and modulus of elasticity (i.e, stiffness) for food breakdown during mastication (Williams et al., 2005).”