Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold

Journal of Texture Studies

Volumn 43, Issue 4, 2012, Pages 309-318

  Yven, Claude ^a,c   Patarin, Jeremy ^b   Magnin, Albert ^b   Labouré, Helene ^a   Repoux, Marie ^a   Guichard, Elisabeth ^a   Feron, Gilles ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b Univ Joseph Fourier Grenoble 1   (France)

^c ANR French National Research Agency   (France)

Author keywords

Bolus; Cheese; Chewing strategies; Rheological properties

Indexed keywords

BOLUS; DETERMINANT FACTORS; MUSCULAR CONTRACTION; PRODUCT CHARACTERISTICS; RHEOLOGICAL ANALYSIS; RHEOLOGICAL PARAMETER; RHEOLOGICAL PROPERTY;

CHEESES;

RHEOLOGY;

AVES;

EID: 84864139262     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2011.00340.x     Document Type: Article

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