Electromyography during oral processing in relation to mechanical and sensory properties of soft gels

Journal of Texture Studies

Volumn 42, Issue 4, 2011, Pages 254-267

  Ishihara, Sayaka ^a   Nakauma, Makoto ^a   Funami, Takahiro ^a   Tanaka, Toshie ^b   Nishinari, Katsuyoshi ^c   Kohyama, Kaoru ^b  

^a SAN EI GEN F F I INC   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^c Osaka Prefecture University   (Japan)

Author keywords

Compression load; Gels; Palatal reduction; Suprahyoid musculature; Surface electromyography; Texture

Indexed keywords

BROKEN DOWN; COMPRESSION LOADS; COMPRESSION TESTS; DEFORMATION RATES; EATING BEHAVIOR; EFFECTIVE PARAMETERS; EXTREMELY LARGE STRAIN; FOOD INDUSTRIES; GELLING AGENTS; LARGE STRAINS; MASSETER MUSCLE; OBJECTIVE PARAMETERS; PALATAL REDUCTION; SENSORY PROPERTIES; SOFT GELS; SUPRAHYOID MUSCULATURE; SURFACE ELECTROMYOGRAPHY; SURFACE EMG;

COMPRESSION TESTING; FOOD PRODUCTS; NURSING; STRAIN; TEXTURES;

GELS;

EID: 79960698481     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2010.00272.x     Document Type: Article

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