The sixth international conference on food oral processing, Institute of Agrochemistry and Food Technology, July 2021.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 325, doi. 10.1111/jtxs.12695
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- Article
Works matching IS 00224901 AND DT 2022 AND VI 53 AND IP 3
Results: 10
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Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 383, doi. 10.1111/jtxs.12685
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- Article
3
Exploring the association between oral tactile sensitivity measures and phenotypic markers of oral responsiveness.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 345, doi. 10.1111/jtxs.12683
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- Article
4
Observation of processed rice using synchrotron radiation X‐ray phase‐contrast imaging.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 366, doi. 10.1111/jtxs.12681
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- Article
5
Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 357, doi. 10.1111/jtxs.12677
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- Article
6
Rice congee as an alternative to thickened liquids for patients with swallowing disorders.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 405, doi. 10.1111/jtxs.12673
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7
The effect of bolus size on masticatory parameters at swallowing threshold in children using a hard, solid, artificial test food.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 374, doi. 10.1111/jtxs.12671
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- Article
8
Effects of yogurt as a deglutition aid on disintegration and dissolution of oral tablets.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 396, doi. 10.1111/jtxs.12665
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- Article
9
Understanding relations between rheology, tribology, and sensory perception of modified texture foods.
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- Journal of Texture Studies, 2022, v. 53, n. 3, p. 327, doi. 10.1111/jtxs.12656
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- Article
10
Issue Information.
- Published in:
- Journal of Texture Studies, 2022, v. 53, n. 3, p. 323, doi. 10.1111/jtxs.12607
- Publication type:
- Article