Creating similar food boluses as that in vivo using a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ): The cases with cooked rice and roasted peanuts
- 9 June 2024
- journal article
- research article
- Published by Elsevier in Food Research International
- Vol. 190, 114630
Abstract
No abstract availableKeywords
This publication has 50 references indexed in Scilit:
- Influence of oral processing behaviour and bolus properties of brown rice and chickpeas on in vitro starch digestion and postprandial glycaemic responseEuropean Journal of Nutrition, 2022
- Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processingFood Chemistry, 2021
- Oral physiological characteristics among Chinese subjects in the eastern region of ChinaArchives of Oral Biology, 2019
- In vitro gastric digestion of cooked white and brown rice using a dynamic rat stomach modelFood Chemistry, 2017
- Rheological and microstructural properties of porcine gastric digesta and diets containing pectin or mango powderCarbohydrate Polymers, 2016
- An update about artificial masticationCurrent Opinion in Food Science, 2016
- Food oral processing—A reviewFood Hydrocolloids, 2009
- The influence of product and oral characteristics on swallowingArchives of Oral Biology, 2005
- Food Transport and Bolus Formation during Complete Feeding Sequences on Foods of Different Initial ConsistencyDysphagia, 1999
- Swallow thresholds in human masticationArchives of Oral Biology, 1995