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1.
Relationship between maximal isometric tongue pressure and limit of fracture force of gels in tongue squeezing.
J Oral Rehabil
; 51(3): 574-580, 2024 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-37964441
2.
Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.
J Texture Stud
; 54(3): 428-439, 2023 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-37086101
3.
Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology.
J Texture Stud
; 53(1): 60-71, 2022 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-34841545
4.
Subjective-Physiological Coherence during Food Consumption in Older Adults.
Nutrients
; 14(22)2022 Nov 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-36432423
5.
Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions.
J Texture Stud
; 52(5-6): 567-577, 2021 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-34605034
6.
Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption.
Nutrients
; 13(12)2021 Nov 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-34959773
7.
Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing.
J Texture Stud
; 52(3): 303-313, 2021 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33619744
8.
Functions of gum arabic and soybean soluble polysaccharide in cooked rice as a texture modifier.
Biosci Biotechnol Biochem
; 74(1): 101-7, 2010.
Artículo
en Inglés
| MEDLINE | ID: mdl-20057116
9.
Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption.
Nutrients
; 12(4)2020 Apr 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-32331423
10.
Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels.
Arch Oral Biol
; 111: 104631, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-31869725
11.
Role of fluid cohesiveness in safe swallowing.
NPJ Sci Food
; 3: 5, 2019.
Artículo
en Inglés
| MEDLINE | ID: mdl-31304277
12.
Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue.
Foods
; 8(6)2019 May 29.
Artículo
en Inglés
| MEDLINE | ID: mdl-31146449
13.
Modulation of calcium-induced gelation of pectin by oligoguluronate as compared to alginate.
Food Res Int
; 116: 232-240, 2019 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30716941
14.
In vivo measurement of swallowing by monitoring thyroid cartilage movement in healthy subjects using thickened liquid samples and its comparison with sensory evaluation.
J Texture Stud
; 48(6): 494-506, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-29205379
15.
Pressure distribution-based texture sensing by using a simple artificial mastication system.
Annu Int Conf IEEE Eng Med Biol Soc
; 2014: 864-9, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-25570096
16.
Formulation of a pectin gel that efficiently traps mycotoxin deoxynivalenol and reduces its bioavailability.
Carbohydr Polym
; 93(2): 747-52, 2013 Apr 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-23499119
17.
Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cations.
J Agric Food Chem
; 56(18): 8609-18, 2008 Sep 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-18710244
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