Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

Journal of Food Science

Volumn 81, Issue 3, 2016, Pages S736-S744

  Wagoner, Ty B ^a   Luck, Paige J ^a   Foegeding, E Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Adhesiveness; Cohesiveness; Confections; Electromyography; Oral processing; Texture

Indexed keywords

CARAMEL;

ANALYSIS; BIOLOGICAL MODEL; CANDY; ELECTROMYOGRAPHY; FEMALE; FLOW KINETICS; HARDNESS; HUMAN; JAW; MASSETER MUSCLE; MASTICATION; TEMPORALIS MUSCLE; TOOTH; TOUCH;

CANDY; ELECTROMYOGRAPHY; FEMALE; HARDNESS; HUMANS; JAW; MASSETER MUSCLE; MASTICATION; MODELS, BIOLOGICAL; RHEOLOGY; TEMPORAL MUSCLE; TOOTH; TOUCH;

EID: 84959510916     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13237     Document Type: Article

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