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JOURNAL OF NEUROPHYSIOLOGY (2006)
Formula optimization of a low-fat food system containing whey protein isolate-xanthan gum complexes as fat replacer
SI Laneuville et al.
JOURNAL OF FOOD SCIENCE (2005)
The influence of product and oral characteristics on swallowing
L Engelen et al.
ARCHIVES OF ORAL BIOLOGY (2005)
Effects of heat on meat proteins - Implications on structure and quality of meat products
E Tornberg
MEAT SCIENCE (2005)
Meat bolus properties in relation with meat texture and chewing context
C Yven et al.
MEAT SCIENCE (2005)
Chewing behavior and salivary secretion
MBD Gaviao et al.
EUROPEAN JOURNAL OF ORAL SCIENCES (2004)
Changes in jaw muscles activity with age: effects on food bolus properties
L Mioche et al.
PHYSIOLOGY & BEHAVIOR (2004)
Bolus size and unilateral chewing cycle kinematics
R Bhatka et al.
ARCHIVES OF ORAL BIOLOGY (2004)
Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods
B Dunnewind et al.
JOURNAL OF TEXTURE STUDIES (2004)
Chewing behaviour and bolus formation during mastication of meat with different textures
L Mioche et al.
ARCHIVES OF ORAL BIOLOGY (2003)
Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods
MA Peyron et al.
EXPERIMENTAL BRAIN RESEARCH (2002)
Changes in masticatory muscle activity according to food size in experimental human mastication
S Miyawaki et al.
JOURNAL OF ORAL REHABILITATION (2001)
Nucleation, growth and breakage phenomena in agitated wet granulation processes: a review
SM Iveson et al.
POWDER TECHNOLOGY (2001)
Interaction of gustatory and lingual somatosensory perceptions at the cortical level in the human: a functional magnetic resonance imaging study
B Cerf-Ducastel et al.
CHEMICAL SENSES (2001)
Heat-induced gelation of whey protein isolates (WPI):: effect of NaCl and protein concentration
P Puyol et al.
FOOD HYDROCOLLOIDS (2001)
The materials science of eating and food breakdown
PJ Lillford
MRS BULLETIN (2000)