A lubrication analysis of pharyngeal peristalsis: Application to flavour release

Journal of Theoretical Biology

Volumn 267, Issue 3, 2010, Pages 300-311

  de Loubens, Clément ^a,b   Magnin, Albert ^c   Verin, Eric ^d   Doyennette, Marion ^a,b   Tréléa, Ioan Cristian ^a,b   Souchon, Isabelle ^a,b  

^a Université Paris Saclay   (France)

^b AGROPARISTECH   (France)

^c UNIV GRENOBLE ALPES   (France)

^d ROUEN UNIVERSITY HOSPITAL   (France)

Author keywords

Aroma; Biomechanics; Food bolus; Saliva; Swallowing

Indexed keywords

BIOFILM; BIOMECHANICS; DIFFUSION; DIGESTION; FLUID MECHANICS; NEWTONIAN FLUID; NUMERICAL MODEL; PHYSIOLOGY; SALIVA; VISCOSITY;

AROMA; ARTICLE; BIOMECHANICS; CONTROLLED STUDY; EQUIPMENT DESIGN; ESOPHAGUS MOTILITY; FLAVOR; FLUID FLOW; FOOD COATING; FOOD QUALITY; FUNCTIONAL ANATOMY; LUBRICATION; MATHEMATICAL MODEL; MOUTH MUCOSA; PHARYNGEAL MUSCLE; PHYSIOLOGICAL PROCESS; PREDICTION; PRESSURE MEASUREMENT; PRIORITY JOURNAL; PROCESS DEVELOPMENT; SALIVA ANALYSIS; SALIVATION; SURFACE PROPERTY; SWALLOWING; THICKNESS; VISCOSITY;

ALGORITHMS; BIOMECHANICS; DEGLUTITION; FOOD; GLUCOSE; HUMANS; HYDRODYNAMICS; MODELS, BIOLOGICAL; PERISTALSIS; PHARYNX; RESPIRATORY MUCOSA; RHEOLOGY; SALIVA; TASTE; VISCOSITY; WATER;

EID: 77956659560     PISSN: 00225193     EISSN: 10958541     Source Type: Journal    
DOI: 10.1016/j.jtbi.2010.09.003     Document Type: Article

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