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A mechanistic approach to model the breakdown of solid food during chewing

Chewing food prepares it for safe swallowing which, by reducing particle size and exposing new surface and blending it with saliva, benefits both digestion and the sensory experience of consumers, the latter through flavour and aroma release and textural changes. A multitude of rate processes are at...

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主要な著者:	Muhammad Syahmeer How, Jones, Jim R., Morgenstern, Marco P., Stuart, Eli Gray, Bronlund, John E.
フォーマット:	論文
出版事項:	Elsevier 2022
オンライン･アクセス:	http://psasir.upm.edu.my/id/eprint/100178/ https://www.sciencedirect.com/science/article/pii/S0260877421003976?via%3Dihub
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