Psyllium‐enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.14401
Abstract: Psyllium, a dietary fiber known to improve glycemic control, holds potential for incorporation into potato dishes to lower their glycemic index. However, it is not clearly established how addition of psyllium impacts properties of potato… read more here.
Keywords: rheology; starch digestion; mashed potatoes; psyllium ... See more keywords
Cinnamaldehyde‐loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.70053
Abstract: Most studies have investigated the possibility of emulsions as mayonnaise substitutes, but have not paid attention to the bulk rheology and oral processing. The present study investigated the potential of cinnamaldehyde‐loaded Pickering emulsions (PEs) and… read more here.
Keywords: rheology; pickering emulsions; cinnamaldehyde loaded; mayonnaise substitutes ... See more keywords
Impact of oral processing on texture attributes and taste perception
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2661-1
Abstract: Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of… read more here.
Keywords: oral processing; impact oral; taste perception; texture attributes ... See more keywords
Effect of presence of gluten and spreads on the oral processing behavior of breads.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131615
Abstract: Little is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing… read more here.
Keywords: bread; oral processing; spreads oral; processing behavior ... See more keywords
Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation
Sign Up to like & getrecommendations! Published in 2019 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2018.05.009
Abstract: Abstract Composite foods consist of combinations of single foods, such as bread with toppings. Single foods can differ considerably in their mechanical and sensory properties. This study aimed to investigate the effect of toppings on… read more here.
Keywords: composite foods; oral processing; sensory perception; perception ... See more keywords
Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.048
Abstract: Food oral processing depends on food properties and consumer characteristics. The aim of this study was to determine the effect of age, gender, ethnicity and eating capability on oral processing behaviour of liquid, semi-solid and… read more here.
Keywords: semi solid; oral processing; processing behaviour; solid foods ... See more keywords
Tongue-palate squeezing of soft gels in food oral processing
Sign Up to like & getrecommendations! Published in 2020 at "Trends in Food Science and Technology"
DOI: 10.1016/j.tifs.2020.02.023
Abstract: Abstract Background The number of persons with difficulty in mastication and swallowing is increasing and causes a social problem. Commercially available soft gels for disadvantaged persons are known to be crushed between the tongue and… read more here.
Keywords: oral processing; tongue palate; food; palate ... See more keywords
Influence of both chewing and lubrication during oral processing of hydrogels on hunger and energy intake
Sign Up to like & getrecommendations! Published in 2018 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665118001453
Abstract: It is widely accepted that oral processing is an important factor in the regulation of food intake, with slow eating rate, high number of chews, longer oro-sensory exposure, smaller bites and harder food textures being… read more here.
Keywords: lubrication; oral processing; intake; chewing lubrication ... See more keywords
Oral processing in elderly: understanding eating capability to drive future food texture modifications
Sign Up to like & getrecommendations! Published in 2018 at "Proceedings of the Nutrition Society"
DOI: 10.1017/s0029665118002768
Abstract: Ageing population suffer from increased risk of malnutrition which is a major determinant of accelerated loss of autonomy, adverse health outcomes and substantial health-care costs. Malnutrition is largely attributed to reduced nutrient intake which may… read more here.
Keywords: eating capability; food texture; oral processing; food ... See more keywords
A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods
Sign Up to like & getrecommendations! Published in 2024 at "Scientific Reports"
DOI: 10.1038/s41598-024-73629-9
Abstract: With a growing global population and ageing demographics, the food industry stands at a pivotal crossroads, necessitating bespoke solutions and groundbreaking innovations. In vitro experiments can help understanding food oral processing and formulating products meeting… read more here.
Keywords: biomimetic artificial; artificial mouth; food; oral processing ... See more keywords
In vitro oral processing of raw tomato: Novel insights into the role of endogenous fruit enzymes.
Sign Up to like & getrecommendations! Published in 2018 at "Journal of texture studies"
DOI: 10.1111/jtxs.12338
Abstract: During consumption of fruits, the breakdown of the fruit tissue due to oral processing (chewing, mixing with saliva) may activate or increase the rate of endogenous enzyme activities via the disruption of the cell wall,… read more here.
Keywords: oral processing; endogenous fruit; fruit enzymes; fruit ... See more keywords