Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties

Journal of Texture Studies

Volumn 47, Issue 6, 2016, Pages 474-483

  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

Back extrusion; food bolus; food oral processing; mastication; rheological properties; texture profile analysis

Indexed keywords

EXTRUSION; MASTICATION; RHEOLOGY; TESTING;

BACK EXTRUSIONS; FOOD BOLUS; ORAL PROCESSING; RHEOLOGICAL PROPERTY; TEXTURE PROFILE ANALYSIS;

YIELD STRESS;

EID: 84966415632     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12186     Document Type: Article

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