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Oral processing considers the physiological processes in first bite, mastication and swallowing.
Food oral processing is a simultaneous process of food destruction and sensory perception.
Oral processing of solid foods is a highly dynamic and complex process; this creates a major challenge to elucidate the role of various components, hierarchical structures and phases on foods' organoleptic properties.
Your oral processing habits are a physiological fingerprint.
But the study of oral processing is not just about teeth.
Gel heterogeneity influenced food oral processing behaviour.
Food undergoes a series of transformations during oral processing.
The perception of aroma during oral processing is a complex interplay of many factors, partly related to the food matrix as well as to the oral processing conditions.
The current study investigated the oral processing characteristics of 35-solid meal components and examined associations between oral processing characteristics, food composition, sensory properties and expected satiation.
It provides key-data, essential in numerical models of the evolution of structure breakdown in soft solids as seen for example during oral processing of foods.
An understanding of phenomena occurring during oral processing will allow for the design of such products.
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