Changes in food bolus texture during mastication

Journal of Texture Studies

Volumn 48, Issue 2, 2017, Pages 171-177

  Wada, Sachie ^a   Goto, Takaharu ^a   Fujimoto, Keiko ^a   Watanabe, Megumi ^a   Nagao, Kan ^a   Nakamichi, Atsuko ^b   Ichikawa, Tetsuo ^a  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

^b KYUSHU DENTAL COLLEGE   (Japan)

Author keywords

food bolus texture; mastication; number of chews; oral processing

Indexed keywords

BODY FLUIDS; CRACKS; MASTICATION; NUMBER THEORY;

FOOD BOLUS; FOOD MATERIALS; NORMAL NUMBERS; NUMBER OF CHEWS; OCCLUSAL FORCES; ORAL PROCESSING; WHOLE SALIVA;

HARDNESS;

ADHESION; ADULT; ASIAN CONTINENTAL ANCESTRY GROUP; BIOMECHANICS; EATING; FEEDING BEHAVIOR; FEMALE; FLOW KINETICS; FOOD; GEL; HARDNESS; HUMAN; MALE; MASTICATION; ORYZA; PHYSIOLOGY; QUESTIONNAIRE; SALIVA; SWALLOWING; TIME FACTOR; YOUNG ADULT;

ADHESIVENESS; ADULT; ASIAN CONTINENTAL ANCESTRY GROUP; BIOMECHANICAL PHENOMENA; BITE FORCE; DEGLUTITION; EATING; FEEDING BEHAVIOR; FEMALE; FOOD; GELS; HARDNESS; HUMANS; MALE; MASTICATION; ORYZA; RHEOLOGY; SALIVA; SURVEYS AND QUESTIONNAIRES; TIME FACTORS; YOUNG ADULT;

EID: 85016757531     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12228     Document Type: Article

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