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Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

机译：可饮用，勺和咀嚼食物的口服加工行为主要由流变和机械食物特性决定

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Monica G. Aguayo-Mendoza; Eva C. Ketel; Erik van der Linden; Ciarán G. Forde; Betina Piqueras-Fiszman; Markus Stieger;
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1. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties [J] . Aguayo-Mendoza Monica G., Ketel Eva C., van der Linden Erik, Food Quality and Preference . 2019,第期

机译：可饮用，勺和咀嚼食品的口服加工行为主要由流变和机械食物特性决定
2. Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels [J] . H.S. MELITO, C.R. DAUBERT and E.A. FOEGEDING Journal of food process engineering . 2013,第4期

机译：大振幅振荡剪切与食物行为的关系：乳清蛋白分离物/κ-卡拉胶的非线性粘弹性，流变，感官和口服加工行为的相关性
3. Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods [J] . Food & Function . 2020,第7期

机译：提高调味品：调味品特性对口服加工行为，推注形成和雄性食物感官的影响
4. Influence of the Dehydration - Rehydration Process on the Rheological Properties of Liquid Fruit Foods [C] . Paolo Perona, Luca Castellino, Sebastiano Sordo Pacific Rim Conference on Rheology(PRCR4); 20050807-11; Shanghai(CN) . 2005

机译：脱水-脱水过程对液态水果食品流变性能的影响。
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. Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior [O] . María Dolores Álvarez, Jaime Paniagua, Beatriz Herranz 2020

机译：评估微型克雷默剪切细胞以测量固体食物和团块的机械性能及其与口腔加工行为的相互作用
7. Figure 3: Relationships between chewing investment (chews/g) and food mechanical properties (elastic modulus,E; toughness,R) and oral fragmentation indices (stress-limited, E∗R0.5; displacement-limited, R/E0.5). [O] . -1

机译：图3：咀嚼投资（咀嚼/ g）和食物机械性能之间的关系（弹性模量，e;韧性，r）和口腔碎片指数（胁迫限制，e * r 0.5;位移限制，r / e 0.5）。

Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

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