Polysaccharide Rheology and In-Mouth Perception

Characterization of gum isolated from Camelina seed

“…At low concentrations, CG's storage modulus G' showed a crossover with loss shear modulus G" at a certain frequency, and this crossover frequency shifted to lower values with increasing gum concentrations, which was interpreted as follows: the macromolecular chains can be disentangled during a long period of oscillation at a lower frequency and thus the system behaves as a solution. While the entangled macromolecular chains do not disentangle during a short period at a higher frequency and then the entanglement point plays a role of a knot of threedimensional networks and the system shows a solid-like behavior (Nishinari, 2006).…”

Use of electromyography in measuring food texture

“…Functionalities required in foods include nutrition, palatability and physiological functionality (Nishinari, 2006). Functionalities required in foods include nutrition, palatability and physiological functionality (Nishinari, 2006).…”

In vivo measurement of swallowing by monitoring thyroid cartilage movement in healthy subjects using thickened liquid samples and its comparison with sensory evaluation

“…It has been pointed out that perceived oral thickness can be underestimated by η app measured at Wood's shear rate (i.e., 50/s) for highly shear‐thinning fluids like xanthan gum solutions (Morris, ; Nishinari, ), which are classified into structured fluids (or weak gels) in terms of the mechanical spectrum. Also, Shama and Sherman's hypothesis (1973) is applicable to many of fluid samples but increasingly fails as the shear‐thinning nature of fluid is increased (Stokes, ).…”