Browse Items (6 total)

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)…

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…

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…

Even though in vivo studies of mastication in living primates are often used to test functional and adaptive hypotheses explaining primate masticatory behavior, we currently have little data addressing how experimental procedures performed in the…
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