Changes in jaw muscle activity and the physical properties of foods with different textures during chewing behaviors

Physiology and Behavior

Volumn 152, Issue , 2015, Pages 217-224

  Iguchi, Hiroko ^a   Magara, Jin ^a   Nakamura, Yuki ^a   Tsujimura, Takanori ^a   Ito, Kayoko ^b   Inoue, Makoto ^a  

^a NIIGATA UNIVERSITY GRADUATE SCHOOL OF MEDICAL AND DENTAL SCIENCES   (Japan)

^b NIIGATA UNIVERSITY MEDICAL AND DENTAL HOSPITAL   (Japan)

Author keywords

Electromyography; Masseter muscle; Mastication; Physical property; Salivary flow rate; Suprahyoid muscles

Indexed keywords

ADHESION; ADULT; ARTICLE; ELECTROMYOGRAPHY; FEMALE; FLOW RATE; FOOD INTAKE; FOOD TEXTURE; HUMAN; HUMAN EXPERIMENT; HYOID BONE; JAW MUSCLE; MASSETER MUSCLE; MASTICATION; MUSCLE CONTRACTION; NORMAL HUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; RICE; SALIVATION; BIOMECHANICS; COMPARATIVE STUDY; FLOW KINETICS; FOOD; JAW; MASTICATORY MUSCLE; METABOLISM; PHYSIOLOGY; SALIVA; TIME FACTOR; YOUNG ADULT;

ADULT; BIOMECHANICAL PHENOMENA; ELECTROMYOGRAPHY; FEMALE; FOOD; HUMANS; JAW; MASTICATION; MASTICATORY MUSCLES; RHEOLOGY; SALIVA; TIME FACTORS; YOUNG ADULT;

EID: 84944030396     PISSN: 00319384     EISSN: 1873507X     Source Type: Journal    
DOI: 10.1016/j.physbeh.2015.10.004     Document Type: Article

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