Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability

Krop, EM orcid.org/0000-0002-9545-5061, Hetherington, MM orcid.org/0000-0001-8677-5234, Miquel, S et al. (1 more author) (2020) Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability. Journal of Texture Studies, 51 (1). pp. 144-153. ISSN 0022-4901

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Copyright, Publisher and Additional Information: © 2019 Wiley Periodicals, Inc. This is the peer reviewed version of the following article: Krop, EM, Hetherington, MM, Miquel, S, Sarkar, A. Oral processing of hydrogels: Influence of food material properties versus individuals' eating capability. J Texture Stud. 2019; 1– 10, which has been published in final form at https://doi.org/10.1111/jtxs.12478. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: eating capability; hydrogels; oral processing; texture analysis; tribology; video analysis
Dates:
  • Published: February 2020
  • Accepted: 19 August 2019
  • Published (online): 27 August 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds)
The University of Leeds > Faculty of Medicine and Health (Leeds) > School of Psychology (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 03 Sep 2019 11:17
Last Modified: 27 Aug 2020 00:38
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/jtxs.12478
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