2023
DOI: 10.1111/jtxs.12799
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Oral processing, rheology, and mechanical response: Relations in a two‐phase food model with anisotropic compounds

Dominic Oppen,
Jochen Weiss

Abstract: Food‐material poses a challenging matrix for objective material scientific description that matches the consumers' perception. With eyes on the emerging structured food materials from alternative protein sources, objectively describing perceived texture characteristics became a topic of interest to the food industry. This work made use of the well‐known methodologies of jaw tracking and electromyography from the field of “food oral processing" and compared outcomes with mechanical responses to the deformation … Show more

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Cited by 2 publications
(1 citation statement)
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“…45 This real-time monitoring can help physicians detect and treat oral diseases such as gingivitis. Chen and Fei explored the oral processing of food products in oral health care based on physics and physiology, 46 in addition to the oral processing of food products used to make oral health foods. 47 These foods may include those containing antimicrobial ingredients that help prevent or mitigate infections.…”
Section: Use and Application Food-oral Processing For Food Product De...mentioning
confidence: 99%
“…45 This real-time monitoring can help physicians detect and treat oral diseases such as gingivitis. Chen and Fei explored the oral processing of food products in oral health care based on physics and physiology, 46 in addition to the oral processing of food products used to make oral health foods. 47 These foods may include those containing antimicrobial ingredients that help prevent or mitigate infections.…”
Section: Use and Application Food-oral Processing For Food Product De...mentioning
confidence: 99%