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Influence of mixed gel structuring with different degrees of matrix inhomogeneity on oral residence time. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Laguna L, Barrowclough RA, Chen J, Sarkar A. New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength. J Texture Stud 2016. [DOI: 10.1111/jtxs.12190] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Laura Laguna
- Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Richard Asensio Barrowclough
- Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
| | - Jianshe Chen
- School of Food Science and Bioengineering; Zhejiang Gongshang University; Hangzhou Zhejiang China
| | - Anwesha Sarkar
- Food Colloids and Processing Group, School of Food Science and Nutrition; University of Leeds; Leeds LS2 9JT U.K
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