Exploring the Links Between Texture Perception and Bolus Properties Throughout oral Processing. Part 1: Breakdown Paths

Journal of Texture Studies

Volumn 47, Issue 6, 2016, Pages 461-473

  Young, Ashley K ^a   Cheong, Jean Ne ^b   Foster, Kylie D ^b   Hedderley, Duncan I ^c   Morgenstern, Marco P ^c   James, Bryony J ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Breakdown path; food bolus; food oral processing; moisture content; temporal dominance of sensations

Indexed keywords

MOISTURE;

BREAKDOWN PATH; FOOD BOLUS; INTER-INDIVIDUAL DIFFERENCES; MEASURED PROPERTIES; ORAL PROCESSING; TEMPORAL DOMINANCE OF SENSATIONS; TEXTURE PERCEPTION; VISUAL INSPECTION;

MOISTURE DETERMINATION;

EID: 84964922610     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12185     Document Type: Article

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