The role of texture in the palatability and food oral processing

被引：21

作者：

Nishinari, Katsuyoshi ^{[1
,12
]}

Peyron, Marie-Agnes ^{[2
]}

Yang, Nan ^{[1
]}

Gao, Zhiming ^{[1
]}

Zhang, Ke ^{[1
]}

Fang, Yapeng ^{[3
]}

Zhao, Meng ^{[4
]}

Yao, Xiaolin ^{[5
]}

Hu, Bing ^{[6
]}

Han, Lingyu ^{[6
]}

Mleko, Stanislow ^{[7
]}

Tomczynska-Mleko, Marta ^{[8
]}

Nagano, Takao ^{[9
]}

Nitta, Yoko ^{[10
]}

Zhang, Yin ^{[11
]}

Singh, Narpinder

Meng, Aaron Goh Suk ^{[13
]}

Pongsawatmanit, Rungnaphar ^{[14
]}

Gamonpilas, Chaiwut ^{[15
]}

Moritaka, Hatsue ^{[16
]}

Kohyama, Kaoru ^{[17
]}

Yoshimura, Miki ^{[18
]}

Hirashima, Madoka ^{[19
]}

Takemasa, Makoto ^{[20
]}

Tsutsui, Kazumi ^{[21
]}

Su, Lei ^{[22
]}

机构：

[1] Hubei Univ Technol, Sch Food & Biol Engn, Glyn O Phillips Hydrocolloid Res Ctr, Wuhan 430068, Peoples R China

[2] Univ Clermont Auvergne, INRAE, UNH, Unite Nutr Humaine,CRNH Auvergne, F-63000 Clermont Ferrand, France

[3] Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Engn, Shanghai 200240, Peoples R China

[4] Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Technol, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China

[5] Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Shaanxi, Peoples R China

[6] Dalian Minzu Univ, Coll Life Sci, Minist Educ, Key Lab Biotechnol & Bioresources Utilizat, Dalian 116600, Peoples R China

[7] Univ Life Sci Lublin, Dept Dairy Technol & Funct Food, Skromna 8, PL-20704 Lublin, Poland

[8] Univ Life Sci Lublin, Inst Plant Genet Breeding & Biotechnol, PL-20950 Lublin, Poland

[9] Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, 1-308 Suematsu, Nonoichi, Ishikawa 9218836, Japan

[10] Ochanomizu Univ, Nat Sci Div, 2-1-1 Otsuka,Bunkyo Ku, Tokyo 1128610, Japan

[11] Chengdu Univ, Key Lab Meat Proc Sichuan, Chengdu 610106, Peoples R China

[12] Graph Era Deemed Univ, Dept Food Sci & Technol, Dehra Dun 248002, Uttarakhand, India

[13] Singapore Inst Technol, Engn Cluster, 10 Dover Dr, Singapore 138683, Singapore

[14] Kasetsart Univ Chatuchak, Fac Agroind, Dept Prod Dev, Bangkok 10900, Thailand

[15] Natl Met & Mat Technol Ctr MTEC, Adv Polymer Technol Res Grp, NSTDA, 111 Thailand Sci Pk,Paholyothin Rd,Khlong 1, Khlong Luang 12120, Pathumthani, Thailand

[16] Showa Womens Univ, Inst Womens Hlth Sci, 1-7-57 Taishido,29 Setagaya Ku, Tokyo 1548533, Japan

[17] NARO, Inst Food Res, 2-1-12 Kannondai, Tsukuba, Ibaraki 3058642, Japan

[18] Univ Hyogo, Sch Human Sci & Environm, 1-1-12 Shinzaike Honcho, Himeji 6700092, Japan

[19] Mie Univ, Fac Educ, Tsu, Mie 5148507, Japan

[20] Tokyo Denki Univ, Sch Sci & Engn, Div Life Sci & Engn, Hatoyama Cho, Saitama 3510394, Japan

[21] Aichi Univ Educ, Home Econ Educ, Kariya, Aichi 4488542, Japan

[22] Ctr High Pressure Sci & Technol Adv Res, Beijing 100094, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2024年 / 147卷

关键词：

PSEUDO-CHEWING SOUND; MECHANICAL-PROPERTIES; SENSORY PERCEPTION; NEURONAL REPRESENTATIONS; MASTICATORY PERFORMANCE; COMPRESSION TEST; TASTE CORTEX; JAW MOVEMENT; FAT TEXTURE; MICROCRYSTALLINE CELLULOSE;

D O I：

10.1016/j.foodhyd.2023.109095

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

[No abstract available]

引用

页数：50

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