Themed collection Food structure, sensory perception, and nutrition

Food texture is important for food enjoyment and modulation of food intake, particularly in individuals with limited oral processing capabilities (OPC), such as the elderly, dysphagia, and head and neck cancer (HNC) patients.

The morphology and internal structure of precooked rice products were successfully visualized without contrast agents by synchrotron radiation X-ray phase-contrast computed tomography (CT).

Greater bolus saliva uptake was associated with a higher time spent above the normal range for blood glucose. Salivary amylase and saliva flow rate were not significantly associated with the time spent above the normal range.

Food texture combinations have a stronger impact in moderating oral processing behaviours and eating rate (g min⁻¹), than individual texture changes. This effect was the same for faster and slower eaters.

Differences in chewing behavior results in differences in physical properties of the ready-to-swallow bolus and greatly impacts in vitro starch digestion and colonic fermentation with changes in bacterial composition and microbial acid metabolites.

The aim of the study was to understand the effect of saltiness and sweetness intensity on oral processing behaviours of liquid, solid and composite foods using a HUT test.

A multiscale Finite Element Model, validated by heat transfer experiments, is proposed to study the effect of micro-aeration on the thermal properties of chocolate. This model links microstructural changes to changes in chocolate's thermal behaviour.

Results of this study confirmed the significance of oral processing in determining food digestion, and provide new insights on the role of ethnicity in influencing people's physiological response to food.

Flow curves of cake bolus at two levels of artificial saliva follow the Herschel–Bulkley model, allowing for the derivation of the food/saliva interaction coefficient.

Longer filiform papillae and a higher density on the tongue are associated with sensitivity to viscous solutions corroborating prior theoretical models. From these perceptual and anatomical data, a new model of filiform-based perception is proposed.