Nippon Shokuhin Kagaku Kogaku Kaishi, volume 71, issue 5, pages 139-157
Food texture studies using mechanical and physiological approaches: clarification of the mechanism and behavior of food oral processing in humans and application to product design
Takahiro Funami
1
,
Makoto NAKAUMA
1
,
Sayaka ISHIHARA
1
,
Kaoru Kohyama
2
,
Takahiro Ono
3
,
Kazuhiro Hori
4
,
Katsuyoshi Nishinari
5
1
San-Ei Gen F.F.I., Inc.
2
Institute of Food Research, NARO
3
Department of Geriatric Dentistry, Osaka Dental University
|
Publication type: Journal Article
Publication date: 2024-05-15
Journal:
Nippon Shokuhin Kagaku Kogaku Kaishi
scimago Q4
SJR: 0.129
CiteScore: 0.3
Impact factor: 0.1
ISSN: 1341027X, 18816681
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