New approach to food difficulty perception: food structure, food oral processing and individual’s physical strength

Laguna, L, Asensio Barrowclough, R, Chen, J et al. (1 more author) (2016) New approach to food difficulty perception: food structure, food oral processing and individual’s physical strength. Journal of Texture Studies, 47 (5). pp. 413-422. ISSN 0022-4901

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2016 Wiley Periodicals, Inc. This is the peer reviewed version of the following article: Laguna, L., Barrowclough, R. A., Chen, J. and Sarkar, A. (2016), New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength. Journal of Texture Studies. doi: 10.1111/jtxs.12190, which has been published in final form at http://dx.doi.org/10.1111/jtxs.12190. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.
Keywords: food structure;; oral residence; difficulty at eating; oral forces; hand grip force
Dates:
  • Accepted: 5 March 2016
  • Published (online): 29 April 2016
  • Published: October 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Funding Information:
FunderGrant number
EU - European Union311754
Depositing User: Symplectic Publications
Date Deposited: 28 Jun 2016 10:35
Last Modified: 05 Nov 2017 18:50
Published Version: http://dx.doi.org/10.1111/jtxs.12190
Status: Published
Publisher: Wiley
Identification Number: https://doi.org/10.1111/jtxs.12190

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