Relationship between masticatory variables and bolus characteristics of meat with different textures (English)
- New search for: Pematilleke, Nelum
- New search for: Kaur, Mandeep
- New search for: Adhikari, Benu
- New search for: Torley, Peter J.
- New search for: Pematilleke, Nelum
- New search for: Kaur, Mandeep
- New search for: Adhikari, Benu
- New search for: Torley, Peter J.
In:
Journal of Texture Studies
;
52
, 5-6
;
552-560
;
2021
- Article (Journal) / Electronic Resource
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Title:Relationship between masticatory variables and bolus characteristics of meat with different textures
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Contributors:Pematilleke, Nelum ( author ) / Kaur, Mandeep ( author ) / Adhikari, Benu ( author ) / Torley, Peter J. ( author )
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Published in:Journal of Texture Studies ; 52, 5-6 ; 552-560
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Publisher:
- New search for: John Wiley & Sons, Inc.
-
Publication date:2021-12-01
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Size:9 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 52, Issue 5-6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 535
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Issue Information| 2021
- 538
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Food texture and texture modification for dysphagia managementHadde, Enrico Karsten / Chen, Jianshe et al. | 2021
- 540
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Bolus rheology of texture‐modified food: Effect of degree of modificationStading, Mats et al. | 2021
- 552
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Relationship between masticatory variables and bolus characteristics of meat with different texturesPematilleke, Nelum / Kaur, Mandeep / Adhikari, Benu / Torley, Peter J. et al. | 2021
- 561
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Textural properties and muscle activities during mastication of normal and ultrasonically softened sticky rice aimed for consumers with swallowing disorder: A pilot studyWattanapan, Pattra / Saengnil, Thanathat / Niamnuy, Chalida / Paphangkorakit, Jarin / Devahastin, Sakamon et al. | 2021
- 567
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Instrumental characteristics from extensional rheology and tribology of polysaccharide solutionsFunami, Takahiro / Nakauma, Makoto et al. | 2021
- 578
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Physical properties of a model set of solid, texture‐modified foodsStading, Mats et al. | 2021
- 587
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Influence of thickening agents on rheological properties and sensory attributes of dysphagic dietde O. S. Schmidt, Helena / Komeroski, Marina Rocha / Steemburgo, Thaís / de Oliveira, Viviani Ruffo et al. | 2021
- 603
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Increased viscosity of milk during infant feeding improves swallow safety through modifying sucking in an animal modelMayerl, Christopher J. / Edmonds, Chloe E. / Gould, Francois D. H. / German, Rebecca Z. et al. | 2021
- 612
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Effect of commercially available thickening agents on ready‐to‐feed infant formulasGosa, Memorie M. / Choquette, Chloe K. et al. | 2021
- 623
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Effect of the rheological properties of the liquid carrier on the in vitro swallowing of solid oral dosage formsLavoisier, Anaïs / Shreeram, Sathyavageeswaran / Jedwab, Michael / Ramaioli, Marco et al. | 2021
- 638
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Microwave treatment to modify textural properties of high protein gel applicable as dysphagia foodPure, Ali Ebrahimi / Yarmand, Mohammad Saeid / Farhoodi, Mehdi / Adedeji, Akinbode et al. | 2021
- 647
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Assessment of tomato‐based thick fluid diet for patients with dysphagia using a simple and cheap testMaieves, Helayne Aparecida / Teixeira, Gerson Lopes et al. | 2021
- 656
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Effects of the internal syringe shape on the International Dysphagia Diet Standardization Initiative flow testNanto, Tomoki / Nakao, Yuta / Kodama, Norihiko / Uchiyama, Yuki / Fong, Raymond / Domen, Kazuhisa et al. | 2021
- 665
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Critical review of sensory texture descriptors: From pureed to transitional foods for dysphagia patientsGuénard‐Lampron, Valérie / Masson, Marine / Blumenthal, David et al. | 2021
- 679
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Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategiesGarcia, Jane Mertz / Chambers, Edgar IV / Yarrow, Katie et al. | 2021