Computational modeling of food oral breakdown using smoothed particle hydrodynamics

Journal of Texture Studies

Volumn 45, Issue 2, 2014, Pages 97-109

  Harrison, Simon M ^a   Eyres, Graham ^a   Cleary, Paul W ^a   Sinnott, Matthew D ^a   Delahunty, Conor ^a   Lundin, Leif ^a  

^a CSIRO   (Australia)

Author keywords

Agar model system; Biomechanics; Brittle failure; Fracture mechanics; Jaw kinematics; Mastication; Smoothed particle hydrodynamics (SPH)

Indexed keywords

ALGAE; BIOMECHANICS; COMPUTER SIMULATION; FLAVOR COMPOUNDS; FOOD PRODUCTS; FORECASTING; FRACTURE MECHANICS; MASTICATION; MECHANICAL PROPERTIES; MODELS; POLYSACCHARIDES; PRODUCT DEVELOPMENT; SENSORY PERCEPTION;

BRITTLE FAILURES; JAW KINEMATICS; MODEL SYSTEM; PARTICLE HYDRODYNAMICS; PHYSICAL EXPERIMENTATIONS; QUANTITATIVE MEASUREMENT; SMOOTHED PARTICLE HYDRODYNAMICS; SPATIO-TEMPORAL VARIATION;

HYDRODYNAMICS;

EID: 84897915207     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12062     Document Type: Article

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