Mouthful size effects on mastication effort of various hydrocolloid gels used as food models

Food Science and Technology Research

Volumn 20, Issue 6, 2014, Pages 1121-1130

  Kohyama, Kaoru ^a   Hayakawa, Fumiyo ^a   Gao, Zhihong ^a   Ishihara, Sayaka ^b   Nakao, Satomi ^b   Funami, Takahiro ^b  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b SAN EI GEN F F I INC   (Japan)

Author keywords

Electromyography; Food size; Hydrocolloid gels; Mastication effort; Texture

Indexed keywords

COLLOIDS; ELECTROMYOGRAPHY; MASTICATION; MUSCLE; TEXTURES;

MASSETER MUSCLE; MASTICATION EFFORTS; MUSCLE ACTIVITIES; ORAL PROCESSING; RELATIVE VALUE; SIZE EFFECTS; SOLID FOOD; SUPRAHYOID MUSCLE;

GELS;

HIRUNDINIDAE;

EID: 84920946440     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.1121     Document Type: Article

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