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Food oral processing—A review

Food hydrocolloids, 2009, Vol.23 (1), p.1-25

Chen, Jianshe

2009

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Food-saliva interactions: Mechanisms and implications

Trends in food science & technology, 2017-08, Vol.66, p.125-134

2017

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Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Trends in food science & technology, 2020-01, Vol.95, p.141-148

2020

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Food oral processing: Recent developments and challenges

Current opinion in colloid & interface science, 2017-03, Vol.28, p.22-30

2017

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Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Journal of agricultural and food chemistry, 2011-03, Vol.59 (6), p.2600-2609

2011

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Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Journal of texture studies, 2021-02, Vol.52 (1), p.4-15

2021

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Rheology and tribology: Two distinctive regimes of food texture sensation

Trends in food science & technology, 2012-05, Vol.25 (1), p.4-12

2012

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Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

Journal of agricultural and food chemistry, 2016-07, Vol.64 (27), p.5531-5538

2016

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Development of model mouth for food oral processing studies: Present challenges and scopes

Innovative food science & emerging technologies, 2020-12, Vol.66, p.102524, Article 102524

2020

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The determining role of bolus rheology in triggering a swallowing

Food hydrocolloids, 2011-05, Vol.25 (3), p.325-332

2011

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Applications of tribology in studying food oral processing and texture perception

Food research international, 2013-12, Vol.54 (2), p.1627-1635

2013

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Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Food hydrocolloids, 2011-07, Vol.25 (5), p.887-897

2011

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Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Dysphagia, 2017-04, Vol.32 (2), p.293-314

2017

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Development of a simulated tongue substrate for in vitro soft “oral” tribology study

Food hydrocolloids, 2021-11, Vol.120, p.106991, Article 106991

2021

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Food Oral Processing: Fundamentals of Eating and Sensory Perception

1. Aufl., 2012

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The Importance of Extensional Rheology in Bolus Control during Swallowing

Scientific reports, 2019-11, Vol.9 (1), p.16106-10, Article 16106

2019

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Topographic study of human tongue in relation to oral tribology

Food hydrocolloids, 2019-10, Vol.95, p.116-121

2019

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Extensional and shear rheology of a food hydrocolloid

Food hydrocolloids, 2018-01, Vol.74, p.296-306

2018

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Food oral processing: Mechanisms and implications of food oral destruction

Trends in food science & technology, 2015-10, Vol.45 (2), p.222-228

Chen, Jianshe

2015

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A quantitative assessment of the eating capability in the elderly individuals

Physiology & behavior, 2015-08, Vol.147, p.274-281

2015

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Consensus on the terminologies and methodologies for masticatory assessment

Journal of oral rehabilitation, 2021-06, Vol.48 (6), p.745-761

2021

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The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

Dysphagia, 2015-02, Vol.30 (1), p.2-26

2015

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Food oral breaking and the determining role of tongue muscle strength

Food research international, 2015-01, Vol.67, p.331-337

2015

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Evaluation and salivary biochemistry associations of sour-salty taste interaction

Journal of future foods, 2024-12, Vol.4 (4), p.376-382

2024

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Microplastics May Be a Significant Cause of Male Infertility

American Journal of Men's Health, 2022-05, Vol.16 (3), p.15579883221096549

2022

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Food oral processing—A review

Food-saliva interactions: Mechanisms and implications

Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Food oral processing: Recent developments and challenges

Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Rheology and tribology: Two distinctive regimes of food texture sensation

Improved Low pH Emulsification Properties of Glycated Peanut Protein Isolate by Ultrasound Maillard Reaction

Development of model mouth for food oral processing studies: Present challenges and scopes

The determining role of bolus rheology in triggering a swallowing

Applications of tribology in studying food oral processing and texture perception

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

Development of a simulated tongue substrate for in vitro soft “oral” tribology study

Food Oral Processing: Fundamentals of Eating and Sensory Perception

The Importance of Extensional Rheology in Bolus Control during Swallowing

Topographic study of human tongue in relation to oral tribology

Extensional and shear rheology of a food hydrocolloid

Food oral processing: Mechanisms and implications of food oral destruction

A quantitative assessment of the eating capability in the elderly individuals

Consensus on the terminologies and methodologies for masticatory assessment

The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

Food oral breaking and the determining role of tongue muscle strength

Evaluation and salivary biochemistry associations of sour-salty taste interaction

Microplastics May Be a Significant Cause of Male Infertility

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