Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

2015 ◽  
Vol 43 ◽  
pp. 207-217 ◽  
Author(s):  
M. Devezeaux de Lavergne ◽  
M. van Delft ◽  
F. van de Velde ◽  
M.A.J.S. van Boekel ◽  
M. Stieger
Keyword(s):  
Solid Food ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing ◽  
Semi Solid

Cohesiveness and flowability of particulated solid and semi-solid food systems

2017 ◽  
Vol 8 (10) ◽  
pp. 3647-3653 ◽  
Author(s):  
Aarti B. Tobin ◽  
Peggy Heunemann ◽  
Judith Wemmer ◽  
Jason R. Stokes ◽  
Timothy Nicholson ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Products ◽  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia.

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing

2021 ◽  
Vol 339 ◽  
pp. 128078 ◽  
Author(s):  
Dandan Pu ◽  
Wen Duan ◽  
Yan Huang ◽  
Lili Zhang ◽  
Yuyu Zhang ◽  
...  
Keyword(s):  
Impact Factors ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing ◽  
The Impact

Dynamic texture perception, oral processing behaviour and bolus properties of emulsion-filled gels with and without contrasting mechanical properties

2016 ◽  
Vol 52 ◽  
pp. 648-660 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Carole Tournier ◽  
Dominique Bertrand ◽  
Christian Salles ◽  
Fred van de Velde ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing

Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

2008 ◽  
Vol 95 (3) ◽  
pp. 521-526 ◽  
Author(s):  
René A. de Wijk ◽  
Ilse A. Polet ◽  
Johannes H.F. Bult ◽  
Jon F. Prinz
Keyword(s):  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

scholarly journals Bolus matters: the influence of food oral breakdown on dynamic texture perception

2017 ◽  
Vol 8 (2) ◽  
pp. 464-480 ◽  
Author(s):  
Marine Devezeaux de Lavergne ◽  
Fred van de Velde ◽  
Markus Stieger
Keyword(s):  
Review Article ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Food Structure ◽  
Influence Of Food ◽  
Oral Processing

This review article focuses on dynamic texture perception, design of food structure and characterisation of oral processing by boli characterisation.

scholarly journals Differences in oral processing behavior of consumers varying in age, gender and ethnicity lead to changes in bolus properties but only to small differences in dynamic texture perception of sausages

2020 ◽  
Vol 11 (11) ◽  
pp. 10022-10032
Author(s):  
Monica G. Aguayo-Mendoza ◽  
Eduardo F. Martinez-Almaguer ◽  
Betina Piqueras-Fiszman ◽  
Markus Stieger
Keyword(s):  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing

Consumer characteristics such as age, gender and ethnicity influence oral processing behavior through consumption time.

Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis

2016 ◽  
Vol 87 ◽  
pp. 142-151 ◽  
Author(s):  
S. Jourdren ◽  
A. Saint-Eve ◽  
M. Panouillé ◽  
P. Lejeune ◽  
I. Déléris ◽  
...  
Keyword(s):  
Dynamic Texture ◽  
Oral Processing

In vitro simulation of the oral processing of semi-solid foods

2007 ◽  
Vol 21 (3) ◽  
pp. 397-401 ◽  
Author(s):  
J.F. Prinz ◽  
A.M. Janssen ◽  
R.A. de Wijk
Keyword(s):  
Solid Foods ◽  
In Vitro Simulation ◽  
Oral Processing ◽  
Semi Solid
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