Human noroviruses (HuNoVs) are the most common cause of acute viral gastroenteritis worldwide and are a leading cause of foodborne disease. Their environmental persistence and purported resistance to disinfection undoubtedly contribute to their…
The jaw muscles play key functional roles during feeding. During contraction, a bioelectrical signal propagates along the muscle cell helping to coordinate muscle contraction. This signal can be measured via electromyography (EMG). Food scientists…
The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of…
Replacement of ingredients or reformulating existing products can significantly change textural characteristics. Our aim was to investigate the effects of sensory input from different textures on adaptation of the chewing pattern. Jaw muscle activity…
Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary…
Hardness and rubberiness are distinct textural properties that are associated with extended oral processing times and therefore of interest to designing food structure for specific textural properties. Model food gels were developed with (1)…
