Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation

Avila-Sierra, Alejandro; Decerle, Nicolas; Ramaioli, Marco; Peyron, Marie-Agnès

doi:10.1016/j.foodres.2023.113753

Food Research International

2024

DOI: 10.1016/j.foodres.2023.113753

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Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation

Alejandro Avila-Sierra,

Nicolas Decerle,

Marco Ramaioli

et al.

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Cited by 6 publications

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Effect of salivary fluid characteristics on the physical features of in vitro bread bolus: From the absence of saliva to artificially simulated hypersalivation

Cited by 6 publications

References 63 publications

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Using a natural salivary substitute to improve the swallowability of semi-solid foods: An in vitro and in vivo study

Microstructure and characteristics of phase-separated gels of Type-A gelatin and hydroxypropyl starch: pH responsiveness

Pathways in formulating foods for the elderly

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