Creating similar food boluses as that in vivo using a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ): The cases with cooked rice and roasted peanuts-Reference-Cited by-同舟云学术

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Creating similar food boluses as that in vivo using a novel in vitro bio-inspired oral mastication simulator (iBOMS-Ⅲ): The cases with cooked rice and roasted peanuts

Published:2024-08 Issue: Volume:190 Page:114630
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xu Yuanhao,Lv Boya^ORCID,Wu Peng^ORCID,Chen Xiao Dong

Publisher

Elsevier BV

Reference52 articles.

1. Effect of bread structure and in vitro oral processing methods in bolus disintegration and glycemic index;Aleixandre;Nutrients,2019

2. Salivary alpha-amylase activity and salivary flow rate in young adults;Arhakis;The Open Dentistry Journal,2013

3. In vitro mastication of cooked rice: How it influences the bolus characteristics;Asimi;Journal of Food Process Engineering,2022

4. The effects of bolus size and chewing rate on masticatory performance with artificial test foods;Buschang;Journal of Oral Rehabilitation,1997

5. Development of a biomimetic masticating robot for food texture analysis;Chen;Journal of Mechanisms and Robotics,2022

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