 |
|
The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
Junah Hwang, Don-Kyu Kim, Jung Hyun Bae, Si Hyun Kang, Kyung Mook Seo, Byong Ki Kim, Sook Young Lee
Ann Rehabil Med. 2012;36(6):776-784. Published online 2012 Dec 28 DOI: https://doi.org/10.5535/arm.2012.36.6.776
|
|
Citations to this article as recorded by
 Microbiota differences of giant river prawn (Macrobrachium rosenbergii) cultured in a recirculating aquaculture system (RAS) – A prototype vertical farming and traditional pond cultured system and their impact on autolysis rate and textural characteristic
Nachomkamon Saengsuk, Surintorn Boonanuntanasarn, Pakpoom Boonchuen, Khanakorn Phonsiri, Passakorn Kingwascharapong, Kantiya Petsong, Jaksuma Pongsetkul
Aquaculture.2024; 588: 740959. CrossRef Physicochemical, rheological, and textural properties of gelatin extracted from chicken by-products (feet-heads) blend and application
Omaima Aidat, Louiza Belkacemi, Mahmoud Belalia, Mohamad khairi Zainol, Humam Shaaban Barhoum
International Journal of Gastronomy and Food Science.2023; 32: 100708. CrossRef Characterization of garlic oil/β-cyclodextrin inclusion complexes and application
Shangjian Li, Jiajia Chen, Yuntong Liu, Honghao Qiu, Wei Gao, Kundian Che, Baogang Zhou, Ran Liu, Wenzhong Hu
Frontiers in Nutrition.2023;[Epub] CrossRef Semi-solid extrusion 3D printing of starch-based soft dosage forms for the treatment of paediatric latent tuberculosis infection
Aikaterini-Theodora Chatzitaki, Emmanouela Mystiridou, Nikolaos Bouropoulos, Christos Ritzoulis, Christina Karavasili, Dimitrios G Fatouros
Journal of Pharmacy and Pharmacology.2022; 74(10): 1498. CrossRef In vitro digestion of tofu with different textures using an artificial gastric digestive system
Mapeizhan Lou, Christos Ritzoulis, Jing Liu, Xinyuan Zhang, Jianzhong Han, Weilin Liu
Food Research International.2022; 157: 111458. CrossRef Chewing differences in consumers affect the digestion and colonic fermentation outcomes: in vitro studies
Esther H.-J. Kim, Arran J. Wilson, Lidia Motoi, Suman Mishra, John Monro, Shanthi G. Parkar, Douglas Rosendale, Halina M. Stoklosinski, Carel M. H. Jobsis, Yukiko Wadamori, Duncan I. Hedderley, Marco P. Morgenstern
Food & Function.2022; 13(18): 9355. CrossRef A dynamic in vitro oral mastication system to study the oral processing behavior of soft foods
Vijayakumar Raja, S. R. Priyadarshini, J. A. Moses, C. Anandharamakrishnan
Food & Function.2022; 13(20): 10426. CrossRef Changes of bolus properties and the triggering of swallowing in healthy humans
Izumi Kochi, Eri Takei, Rumiko Maeda, Kayoko Ito, Jin Magara, Takanori Tsujimura, Sirima Kulvanich, Makoto Inoue
Journal of Oral Rehabilitation.2021; 48(5): 592. CrossRef Consensus on the terminologies and methodologies for masticatory assessment
Thais Marques Simek Vega Gonçalves, Martin Schimmel, Andries van der Bilt, Jianshe Chen, Hilbert W. van der Glas, Kaoru Kohyama, Martine Hennequin, Marie‐Agnès Peyron, Alain Woda, Claudio Rodrigues Leles, Luciano José Pereira
Journal of Oral Rehabilitation.2021; 48(6): 745. CrossRef Understanding the oral processing of solid foods: Insights from food structure
Qing Guo
Comprehensive Reviews in Food Science and Food Safety.2021; 20(3): 2941. CrossRef Predictors of Residue and Airway Invasion in Parkinson’s Disease
James A. Curtis, Sonja Molfenter, Michelle S. Troche
Dysphagia.2020; 35(2): 220. CrossRef Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior
María Dolores Álvarez, Jaime Paniagua, Beatriz Herranz
Foods.2020; 9(5): 613. CrossRef Inter‐individual variation of bolus properties in triggering swallowing during chewing in healthy humans
Rumiko Maeda, Eri Takei, Kayoko Ito, Jin Magara, Takanori Tsujimura, Makoto Inoue
Journal of Oral Rehabilitation.2020; 47(9): 1161. CrossRef Relating texture perception of cooked ham to the bolus evolution in the mouth
A. Rizo, E. Peña, A.D. Alarcon-Rojo, S. Fiszman, A. Tarrega
Food Research International.2019; 118: 4. CrossRef The influence of thickeners of food on the particle size of boluses: a consideration for swallowing
Erika Yamaguchi, Tetsurou Torisu, Hiroaki Tada, Yuichi Tanabe, Tadafumi Kurogi, Shinya Mikushi, Hiroshi Murata
Odontology.2019; 107(4): 546. CrossRef Addressing various challenges related to food bolus and nutrition with the AM2 mastication simulator
M.-A. Peyron, V. Santé-Lhoutellier, D. Dardevet, M. Hennequin, D. Rémond, O. François, A. Woda
Food Hydrocolloids.2019; 97: 105229. CrossRef The slip extrusion test: A novel method to characterise bolus properties
G. C. F. Ng, E. M. Gray‐Stuart, M. P. Morgenstern, J. R. Jones, N. P. Grigg, J. E. Bronlund
Journal of Texture Studies.2017; 48(4): 294. CrossRef Exploring the Links Between Texture Perception and Bolus Properties Throughout Oral Processing. Part 2: Bolus Mechanical and Rheological Properties
Ashley K. Young, Jean Ne Cheong, Kylie D. Foster, Duncan I. Hedderley, Marco P. Morgenstern, Bryony J. James
Journal of Texture Studies.2016; 47(6): 474. CrossRef Bolus size for the evaluation of masticatory performance in 8–10-year-old children: a pilot study
Ana Maria Wintergerst, Adriana Lucila Garza-Ballesteros, Julio Carlos Garnica-Palazuelos
CRANIO®.2016; 34(4): 257. CrossRef Electromyography of Swallowing with Fine Wire Intramuscular Electrodes in Healthy Human: Amplitude Difference of Selected Hyoid Muscles
Haruhi Inokuchi, Marlís González-Fernández, Koichiro Matsuo, Martin B. Brodsky, Mitsumasa Yoda, Hiroshige Taniguchi, Hideto Okazaki, Takashi Hiraoka, Jeffrey B. Palmer
Dysphagia.2016; 31(1): 33. CrossRef Understanding the relevance of in-mouth food processing. A review of in vitro techniques
Pere Morell, Isabel Hernando, Susana M. Fiszman
Trends in Food Science & Technology.2014; 35(1): 18. CrossRef Particle analysis for the evaluation of masticatory efficiency
Shogo Minagi, Yuki Tanaka, Yuki Hashimoto, Kyoko Sugimoto
The Journal of Japanese Society of Stomatognathic Function.2014; 21(1): 8. CrossRef
|