about
The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic review.Surface structure smoothing effect of polysaccharide on a heat-set protein particle gel.Surface texture of foods: perception and characterization.Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction.Influences of food hardness on the particle size distribution of food boluses.Erratum to: The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review.Cell wall pectic arabinans influence the mechanical properties of Arabidopsis thaliana inflorescence stems and their response to mechanical stress.Clinical applications of IDDSI framework for texture recommendation for dysphagia patients.Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.A quantitative assessment of the eating capability in the elderly individuals.Multimodal mechanisms of food creaminess sensation.Development of a simple model device for in vitro gastric digestion investigation.Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates.Determining chewing efficiency using a solid test food and considering all phases of masticationAlina Surmacka SzczesniakMalcolm BourneThe eating capability: Constituents and assessments“Oral” Tribological Study on the Astringency Sensation of Red WinesA Comparison Between Young and Elderly Adults Investigating the Manual and Oral Capabilities During the Eating ProcessFood for Elderly: Challenges and OpportunitiesFood oral management: physiology and objective assessmentFruit and vegetables liking among European elderly according to food preferences, attitudes towards food and dependencyImproved emulsifying capabilities of hydrolysates of soy protein isolate pretreated with high pressure microfluidizationMeasuring eating capability, liking and difficulty perception of older adults: A textural considerationMechanisms underlying astringency: introduction to an oral tribology approachPerception of Difficulties Encountered in Eating Process from European Elderlies' PerspectiveSteric stabilising properties of hydrophobically modified starch: Amylose vs. amylopectinFood oral processing: Mechanisms and implications of food oral destructionEvaluation of the Sensory Correlation between Touch Sensitivity and the Capacity to Discriminate ViscosityFood oral breaking and the determining role of tongue muscle strengthIntegration to Continuous SuccessTactile Sensitivity and Capability of Soft-Solid Texture DiscriminationThe 3rd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2014Food oral processing: Some important underpinning principles of eating and sensory perceptionLubrication studies of fluid food using a simple experimental set upStudies of the Oral Capabilities in Relation to Bolus Manipulations and the Ease of Initiating Bolus FlowApplications of tribology in studying food oral processing and texture perceptionKinetics of Food Biopolymer Film Dehydration: Experimental Studies and Mathematical ModelingPhilip Sherman, 1922-2012The 2nd International Conference on Food Oral Processing - Physics, Physiology, and Psychology of Eating, July 2012
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