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The Role of Saliva and Hydrocolloids in Texture Perception of Semisolid Foods: Using Rheological, Tribological and Sensory Evaluation Techniques

机译：唾液和水胶体在半固体食品纹理感知中的作用：利用流变，摩擦学和感官评价技术

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作者
Baniasadidehkordi, Maryam.;
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作者单位

University of Idaho.;

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授予单位 University of Idaho.;
学科
学位 Ph.D.
年度 2018
页码 281 p.
总页数 281
原文格式 PDF
正文语种 eng
中图分类 AAI10978078;
关键词
Human whole saliva; Hydrocolloids; Oral processing; Rheology; Sensory evaluation; Tribology;

机译：人体唾液;水胶体;口服加工;流变学;感官评估;摩擦学;

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1. Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception [J] . Laguna Laura, Fiszman Susana, Tarrega Amparo Food Hydrocolloids . 2021,第Jula期

机译：唾液问题：审查唾液在液体和半固体食品流变和摩擦学中的作用。与口内知的关系
2. Rheological, tribological and sensory attributes of texturemodified foods for dysphagia patients and the elderly: A review [J] . Claire Darizu Munialo, Vassilis Kontogiorgos, Stephen R. Euston, International journal of food science & technology . 2020,第5期

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3. Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. [J] . BahramParvar M., Razavi S. M. A., Khodaparast M. H. H. Food Science and Technology International . 2010,第1期

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4. Sensory Evaluation of Foods using Modern AI Techniques and Brain Wave Analysis [C] . KMHK Warnakulasooriya, JDSACS Bandara, BH Sudantha International Conference on Image Processing and Robotics . 2020

机译：使用现代AI技术和脑波分析的食物感官评估
5. Development and application of novel ultrasound/MRI and rheological techniques to evaluate physical properties of foods during processing. [D] . Lee, Suyong. 2003

机译：开发和应用新型超声/ MRI和流变技术来评估加工过程中食品的物理性质。
6. Objective and quantitative definitions of modified food textures based on sensory and rheological methodology [O] . Karin Wendin, Susanne Ekman, Margareta Bülow, 2010

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7. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt [O] . Nguyen, Phuong T. M., Kravchuk, Olena, Bhandari, Bhesh, 2017

机译：不同水胶体对低脂锅装酸奶质地，流变学，摩擦学和质地和口感的感觉的影响

The Role of Saliva and Hydrocolloids in Texture Perception of Semisolid Foods: Using Rheological, Tribological and Sensory Evaluation Techniques

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