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Corrigendum to 'Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids' Food Hydrocolloids 84C (2018) 173-180

机译：基于增稠液体的感官试验的口服加工和吞咽危害对口腔剪切速率的挑战的挑战“食品水胶体84C（2018）173-180

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Jane Jun-Xin Ong; Catriona M. Steele; Lisa M. Duizer;
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1. Corrigendum to 'Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids' [Food Hydrocolloids 84C (2018) 173-180] [J] . Ong Jane Jun-Xin, Steele Catriona M., Duizer Lisa M. Food Hydrocolloids . 2019,第FEBa期

机译：“根据在增稠液体中进行的感官测试对口服加工和吞咽过程中的口服剪切速率的假设提出的质疑” [食品水胶体84C（2018）173-180]的勘误
2. Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids [J] . Ong Jane Jun-Xin, Steele Catriona M., Duizer Lisa M. Food Hydrocolloids . 2018,第NOVa期

机译：基于增稠液体的感官测试，对口腔加工和吞咽过程中的口腔剪切速率假设的挑战
3. Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impairments in oral manipulation and swallowing [J] . Ross Alexander I. V, Tyler Philippa, Borgognone M. Gabriela, Journal of food engineering . 2019,第DECa期

机译：剪切流变学与旨在补偿口腔操作和吞咽障碍的加水胶体增稠液体的感觉属性之间的关系
4. Study of the Heart Rate Variability Signal during Oral Food Challenges [C] . R. Gutiérrez-Rivas, J. J. Garcia, Liam Marnane Global Medical Engineering Physics Exchanges/Pan American Health Care Exchanges Conference . 2016

机译：口腔食物挑战期间心率变异信号的研究
5. Sensory Texture of Model Foods Based on Oral Processing and Food Material Properties Considerations. [D] . Koc, Hicran. 2012

机译：基于口服加工和食品材料特性考虑的模型食品的感官质地。
6. Corrigendum to Challenges to assumptions regarding oral shearrate during oral processing and swallowing based on sensory testing withthickened liquids Food Hydrocolloids 84C (2018)173-180 [O] . Jane Jun-Xin Ong, Catriona M. Steele, Lisa M. Duizer -1

机译：关于对口剪的挑战的挑战的勘误基于感官测试的口腔处理和吞咽过程中的比率稠的液体食品水胶体84C（2018）173-180
7. Shear Rate Evaluation for the Viscosimetry of Thickened Liquids by a Sensory Test Using Five Concentrations of Newtonian Fluids [O] . Junko Fujitani, Shohei Iijima 2016

机译：用五种浓度的牛顿液体试验对增稠液体的粘接率评估的剪切速率评价

Corrigendum to 'Challenges to assumptions regarding oral shear rate during oral processing and swallowing based on sensory testing with thickened liquids' Food Hydrocolloids 84C (2018) 173-180

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