Influence of bread structure on human oral processing

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 147-155

  Gao, Jing ^a   Wong, Jocelyn Xueyan ^a   Lim, Jason Chu Shern ^a   Henry, Jeyakumar ^b   Zhou, Weibiao ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b AGENCY FOR SCIENCE   (Singapore)

Author keywords

Bolus; Bread structure; Oral processing; Surface electromyography; X ray microtomography

Indexed keywords

ELECTROMYOGRAPHY; MOBILE SECURITY; PARTICLE SIZE;

BOLUS; CELLULAR STRUCTURE; ORAL PROCESSING; PROCESSING CONDITION; STARCH DIGESTIONS; STRONG CORRELATION; SURFACE ELECTROMYOGRAPHY; X RAY MICROTOMOGRAPHY;

FOOD PRODUCTS;

EID: 84942295450     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.022     Document Type: Article

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