Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 146-152

  Kohyama, Kaoru ^a   Hayakawa, Fumiyo ^a   Kazami, Yukari ^a   Ishihara, Sayaka ^b   Nakao, Satomi ^b   Funami, Takahiro ^b   Nishinari, Katsuyoshi ^c,d  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b SAN EI GEN F F I INC   (Japan)

^c Osaka Prefecture University   (Japan)

^d HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Eating difficulty; Electromyography; Gels; Sensory evaluation; Texture

Indexed keywords

EID: 84908553984     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.05.016     Document Type: Article

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