Effect of micro-aeration on the mechanical behaviour of chocolates and implications for oral processing

D. Bikos, G. Samaras, P. Cann, M. Masen, Y. Hardalupas, C. Hartmann, J. Vieira and M. N. Charalambides

Food Funct., 2021, 12, 4864
DOI: 10.1039/D1FO00045D

Exploring variability in detection thresholds of microparticles through participant characteristics

Marco Santagiuliana, Inés Sampedro Marigómez, Layla Broers, John E. Hayes, Betina Piqueras-Fiszman, Elke Scholten and Markus Stieger

Food Funct., 2019, 10, 5386
DOI: 10.1039/C9FO01211G

Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods

Arianne van Eck, Erin Franks, Christopher J. Vinyard, Verónica Galindo-Cuspinera, Vincenzo Fogliano, Markus Stieger and Elke Scholten

Food Funct., 2020, 11, 6186
DOI: 10.1039/D0FO00821D

Cohesiveness and flowability of particulated solid and semi-solid food systems

Aarti B. Tobin, Peggy Heunemann, Judith Wemmer, Jason R. Stokes, Timothy Nicholson, Erich J. Windhab and Peter Fischer

Food Funct., 2017, 8, 3647
DOI: 10.1039/C7FO00715A

Oral processing and comfort perception of soft cereal foods fortified with pulse proteins in the elderly with different oral health status

M. Assad-Bustillos, C. Tournier, J. Palier, C. Septier, G. Feron and G. Della Valle

Food Funct., 2020, 11, 4535
DOI: 10.1039/C9FO02993A

Effect of chewing ability on in vivo oral digestive characteristics and in vitro gastrointestinal starch hydrolysis of three different types of cooked rice

Hui Yang, Yingying Hou, Yujie Pan, Tingting Zhang, Qi Meng, Jianzhong Han, Weilin Liu and Daofeng Qu

Food Funct., 2023, 14, 9324
DOI: 10.1039/D3FO02225K

Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters

F. Gibouin, G. Della Valle and R. van der Sman

Food Funct., 2022, 13, 3198
DOI: 10.1039/D1FO04213K

Characterization of dynamic texture perception and the influence of formulation and frying method on bolus properties during oral processing of 3D-printed soy-based snacks

Fatemeh HooshmandRad, Arash Ghaitaranpour and Mirkhalil Pirouzifard

Food Measure, 2026, 20, 1787
DOI: 10.1007/s11694-025-03818-1

Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test

Ai Ting Goh, Jie Ying Michelle Choy, Xin Hui Chua, Shalini Ponnalagu, Chin Meng Khoo, Clare Whitton, Rob Martinus van Dam and Ciarán Gerard Forde

Eur J Nutr, 2021, 60, 2719
DOI: 10.1007/s00394-020-02466-z

Foods for Older Adults: A Critical Review Integrating Market Evidence and Scientific Literature

Fatma Boukid and Cristina M. Rosell

Food Reviews International, 2026, 1
DOI: 10.1080/87559129.2026.2664810

Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

Adeline Braud and Yves Boucher

J of Oral Rehabilitation, 2020, 47, 258
DOI: 10.1111/joor.12889

Size and Number of Food Boluses in the Stomach after Eating Different Meals: Magnetic Resonance Imaging Insights in Healthy Humans

Hannah Hornby, Mar Collado-González, Xue Zhang, Nichola Abrehart, Meshari Alshammari, Serafim Bakalis, Alan Mackie and Luca Marciani

Nutrients, 2021, 13, 3626
DOI: 10.3390/nu13103626

In Vivo Behavior of Transitional Foods as Compared to Purees: A Videofluoroscopic Analysis

Ekaterina Bruno, Reva Barewal and Samantha Shune

Am J Speech Lang Pathol, 2025, 34, 1398
DOI: 10.1044/2025_AJSLP-24-00099

Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree

Dingrong Liu, Xitong Wang, Qian Zhou, Yixuan Zhu, Zhuangzhuang Chen, Jinhua Hu and Peng Zhou

Journal of Food Engineering, 2025, 385, 112268
DOI: 10.1016/j.jfoodeng.2024.112268

Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein

Chengyi Yang, Sze Ying Leong, Jessie King, Esther H.-J. Kim, Marco P. Morgenstern, Mei Peng, Dominic Agyei, Kevin Sutton and Indrawati Oey

Foods, 2024, 13, 3798
DOI: 10.3390/foods13233798

Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach

Amparo Gamero, Quoc Cuong Nguyen, Paula Varela, Susana Fiszman, Amparo Tarrega and Arantxa Rizo

Foods, 2019, 8, 148
DOI: 10.3390/foods8050148

Impact de l’incorporation en protéines de légumineuses (pois et fève) dans des produits céréaliers (brioche et génoise) à destination de personnes âgées sur la transformation orale et la digestibilité in vitro des protéines

Melissa Assad-Bustillos, Carole Tournier, Hubert Chiron, Sofiane Guessasma, Chantal Septier, Guy Della Valle and Gilles Feron

Cahiers de Nutrition et de Diététique, 2020, 55, 317
DOI: 10.1016/j.cnd.2020.08.002

The influence of different cooking treatments on vegetables’ bolus properties

Jovan Ilic, Igor Tomasevic and Ilija Djekic

International Journal of Food Sciences and Nutrition, 2023, 74, 209
DOI: 10.1080/09637486.2023.2174501

What About Foods? The Influence of Food Texture on the Safety, Timing, Kinematics, and Efficiency of Pharyngeal Phase Swallowing in Healthy Adults

Pooja Gandhi, Emily Barrett, Renata Mancopes, Vanessa Panes, Melanie Peladeau-Pigeon, Michelle M. Simmons and Catriona M. Steele

J Speech Lang Hear Res, 2026, 69, 1528
DOI: 10.1044/2025_JSLHR-25-00546

Description of oral behavior during the oral processing of heterogeneous apple purees: An application of the temporal check‐all‐that‐apply method

Christophe Martin, Virginie Danten and Carole Tournier

Journal of Texture Studies, 2022, 53, 159
DOI: 10.1111/jtxs.12634

Understanding the oral processing of solid foods: Insights from food structure

Qing Guo

Comp Rev Food Sci Food Safe, 2021, 20, 2941
DOI: 10.1111/1541-4337.12745

Plant-based fermented foods and the satiety cascade: A systematic review of randomized controlled trials

Georgia Chatonidi, Jonas Poppe and Kristin Verbeke

Trends in Food Science & Technology, 2023, 133, 127
DOI: 10.1016/j.tifs.2023.02.002

Effects of sugar content in foods on bolus formation investigated by analysis of three-dimensional facial movement during mastication

Kazuma Shimura and Makoto Takemasa

J Biorheol, 2025, 39, 54
DOI: 10.17106/jbr.39.54

Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications

Priyanka Sethupathy, Jeyan A. Moses and Chinnaswamy Anandharamakrishnan

Food Reviews International, 2021, 37, 538
DOI: 10.1080/87559129.2019.1710749

Relationship between the perception of complex textural attributes and the bolus properties of cheese

Huifang Cai, Etske Bijl, Guido Sala and Elke Scholten

Food Hydrocolloids, 2024, 150, 109713
DOI: 10.1016/j.foodhyd.2023.109713

Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review

Claire Darizu Munialo, Vassilis Kontogiorgos, Stephen R. Euston and Isabella Nyambayo

Int J of Food Sci Tech, 2020, 55, 1862
DOI: 10.1111/ijfs.14483

Oral processing of meat-flavour textured soy proteins – Part I: Bolus properties and relationships with the texture profile analysis of the products

Ana Carolina Conti, Chantal Septier, Emmanuel Denimal, Hélène Labouré and Christian Salles

Food Research International, 2025, 208, 116169
DOI: 10.1016/j.foodres.2025.116169

Short and Long-Term Innovations on Dietary Behavior Assessment and Coaching: Present Efforts and Vision of the Pride and Prejudice Consortium

Desiree A. Lucassen, Marlou P. Lasschuijt, Guido Camps, Ellen J. Van Loo, Arnout R. H. Fischer, Roelof A. J. de Vries, Juliet A. M. Haarman, Monique Simons, Emely de Vet, Marina Bos-de Vos, Sibo Pan, Xipei Ren, Kees de Graaf, Yuan Lu, Edith J. M. Feskens and Elske M. Brouwer-Brolsma

IJERPH, 2021, 18, 7877
DOI: 10.3390/ijerph18157877

A Developmental Texture Framework for Food Texture Progression: Implications for Feeding Development, Oral Motor Skills, and Pediatric Feeding Disorder

Amy L. Delaney, Sarah Staskiewicz, Suzanne Evans Morris, Sarah Smith‐Simpson and Praveen S. Goday

Journal of Texture Studies, 2025, 56
DOI: 10.1111/jtxs.70026

Dip increases eating rate and promotes greater intake even when energy density is reduced

Madeline M. Harper, Paige M. Cunningham and John E. Hayes

Food Quality and Preference, 2025, 125, 105376
DOI: 10.1016/j.foodqual.2024.105376

Oral processing behavior, sensory perception and intake of composite foods

Arianne van Eck and Markus Stieger

Trends in Food Science & Technology, 2020, 106, 219
DOI: 10.1016/j.tifs.2020.10.008

Multi‐attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review

Michel Visalli and Mara Virginia Galmarini

Comp Rev Food Sci Food Safe, 2024, 23
DOI: 10.1111/1541-4337.13294

Comparison of granulometric and textural characteristics of in vitro food bolus of beef- and plant-based patties

Giron M, Oosterlinck F, Steenhorst-Slikkerveer L, François O and Peyron M-A

Food Hydrocolloids, 2025, 163, 111071
DOI: 10.1016/j.foodhyd.2025.111071

Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities

James Makame, Tanita Cronje, Naushad M. Emmambux and Henriette De Kock

Foods, 2019, 8, 221
DOI: 10.3390/foods8060221

Development and validation of a novel system that combines a new masticatory simulator and analysis method for modeling the human gummy candy masticatory process

Reina Kanda, Motoki Inoue, Tomoko Hisajima and Yoshio Toyama

Journal of Texture Studies, 2024, 55
DOI: 10.1111/jtxs.12804

Oral sensations and secretions

Cordelia A. Running

Physiology & Behavior, 2018, 193, 234
DOI: 10.1016/j.physbeh.2018.04.011

Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids

Yang Zhu, Bhesh Bhandari and Sangeeta Prakash

Food Hydrocolloids, 2019, 89, 874
DOI: 10.1016/j.foodhyd.2018.12.005

Role of Food Texture, Oral Processing Responses, Bolus Properties, and Digestive Conditions on the Nutrient Bioaccessibility of Al Dente and Soft-Cooked Red Lentil Pasta

Milagros Arnal, Lucía Salcedo, Pau Talens and Susana Ribes

Foods, 2024, 13, 2341
DOI: 10.3390/foods13152341

Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

P. Puerta, R. Garzón, C.M. Rosell, S. Fiszman, L. Laguna and A. Tárrega

LWT, 2021, 140, 110718
DOI: 10.1016/j.lwt.2020.110718

Pea protein isolates affected by ultrasound and NaCl used for dysphagia's texture-modified food: Rheological, gel, and structural properties

Ge Xu, Jixia Kang, Wujun You, Ruyi Li, Huijuan Zheng, Lishuang Lv and Qiuting Zhang

Food Hydrocolloids, 2023, 139, 108566
DOI: 10.1016/j.foodhyd.2023.108566

Hydrogel: Diversity of Structures and Applications in Food Science

Jinlong Li, Xin Jia and Lijun Yin

Food Reviews International, 2021, 37, 313
DOI: 10.1080/87559129.2020.1858313

Oral processing of air-fried and deep-fried gluten-free chicken nuggets

Zoleykha Fahimi Vajargahi, Arash Ghaitaranpour and Mohsen Esmaiili

Applied Food Research, 2025, 5, 101513
DOI: 10.1016/j.afres.2025.101513

Serving a dip with a salty snack promotes energy intake

Madeline M. Harper, Paige M. Cunningham and John E. Hayes

Food Quality and Preference, 2024, 120, 105257
DOI: 10.1016/j.foodqual.2024.105257

Video Clip Observation During Chewing Influences Intraoral Manipulations, Bolus Properties, and Sensory Perception of Texture

Daria S. Khramova, Fedor V. Vityazev, Natalya V. Zueva, Alisa K. Sokolova, Elizaveta A. Chistiakova and Sergey V. Popov

Journal of Texture Studies, 2026, 57
DOI: 10.1111/jtxs.70063

The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Cong Lyu, Marlotte Vonk, John E. Hayes, Jianshe Chen, Ciarán G. Forde and Markus Stieger

Current Research in Food Science, 2023, 7, 100597
DOI: 10.1016/j.crfs.2023.100597

Enhanced mycoprotein extraction via cell wall disruption: A promising alternative protein with preferable digestibility and lubrication over soy protein

Zhitong Zhou, Yingying Jin, Xiaohui Wu, Yadong Tu, Jialu Li, Jian Chen and Xiao Liu

Food Chemistry, 2025, 493, 146123
DOI: 10.1016/j.foodchem.2025.146123

Classification of Codling Moth-Infested Apples Using Sensor Data Fusion of Acoustic and Hyperspectral Features Coupled with Machine Learning

Nader Ekramirad, Alfadhl Y. Khaled, Kevin D. Donohue, Raul T. Villanueva and Akinbode A. Adedeji

Agriculture, 2023, 13, 839
DOI: 10.3390/agriculture13040839

Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device

Jingjing Liu, Ying Cui, Yizhou Chen, Wei Wang, Yuanyuan Tang and Hong Men

Sensors, 2018, 18, 4250
DOI: 10.3390/s18124250

Oral tribology: Providing insight into oral processing of food colloids

Anwesha Sarkar, Siavash Soltanahmadi, Jianshe Chen and Jason R. Stokes

Food Hydrocolloids, 2021, 117, 106635
DOI: 10.1016/j.foodhyd.2021.106635

Effect of structure on the mechanical and physical properties of chocolate considering time scale phenomena occurring during oral processing

D. Bikos, G. Samaras, P. Cann, M. Masen, Y. Hardalupas, M.N. Charalambides, C. Hartmann, J. German and J. Vieira

Food Structure, 2022, 31, 100244
DOI: 10.1016/j.foostr.2021.100244

Matrix‐dependent oral processing, oro‐sensory perception, and glycemic index of chocolate bars

Priyanka Sethupathy, S. R. Priyadarshini, Jeyan A. Moses and Chinnaswamy Anandharamakrishnan

J. Food Process. Preserv., 2021, 45
DOI: 10.1111/jfpp.16067

Enrichment of 3D-Printed k-Carrageenan Food Gel with Callus Tissue of Narrow-Leaved Lupin Lupinus angustifolius

Kseniya Belova, Elena Dushina, Sergey Popov, Andrey Zlobin, Ekaterina Martinson, Fedor Vityazev and Sergey Litvinets

Gels, 2023, 9, 45
DOI: 10.3390/gels9010045

Lactic acid bacteria fermentation–driven protein-based gelation: Mechanisms, structure–function relationships, and food applications

Chonghao Zhao, Bin Dong, Yunping Yao, Yaoheng Zhu, Mengyao Liu and Guozhong Zhao

Advances in Colloid and Interface Science, 2026, 356, 103971
DOI: 10.1016/j.cis.2026.103971

Study on texture detection of gelatin-agar composite gel based on bionic chewing

Xingyu Zhou, Jinghu Yu, Shanhua Qian and Yuyao Chen

Food Measure, 2023, 17, 5093
DOI: 10.1007/s11694-023-02016-1

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

María Dolores Álvarez, Jaime Paniagua and Beatriz Herranz

Foods, 2020, 9, 613
DOI: 10.3390/foods9050613

Can tribology be a tool to help tailor food for elderly population?

Andrea Araiza-Calahorra, Alan R Mackie, Gilles Feron and Anwesha Sarkar

Current Opinion in Food Science, 2023, 49, 100968
DOI: 10.1016/j.cofs.2022.100968

Food polysaccharides and roles of rheology and tribology in rational design of thickened liquids for oropharyngeal dysphagia: A review

Pawadee Methacanon, Chaiwut Gamonpilas, Akapong Kongjaroen and Chonchanok Buathongjan

Comp Rev Food Sci Food Safe, 2021, 20, 4101
DOI: 10.1111/1541-4337.12791

Temporal precision and resolution of TDS and TCATA used with consumers

Michel Visalli, Benjamin Mahieu, Caroline Peltier, Sylvie Cordelle and Pascal Schlich

Food Quality and Preference, 2024, 117, 105172
DOI: 10.1016/j.foodqual.2024.105172

Development of an Intervention for Improving Ingestion in Elders with Oropharyngeal Dysphagia

Tina Hansen, Julie Damm Thomassen, Lea Elm Jensen, Maja Rosenkrands Irgens and Annette Kjaersgaard

Physical & Occupational Therapy In Geriatrics, 2021, 39, 70
DOI: 10.1080/02703181.2020.1800159

Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness

Vasily Smirnov, Daria Khramova, Elizaveta Chistiakova, Natalya Zueva, Fedor Vityazev, Inga Velskaya and Sergey Popov

Gels, 2024, 11, 5
DOI: 10.3390/gels11010005

Advances in Food Oral Processing: Mechanisms of Bolus Formation, Multidimensional Evaluation, and Applications Across Food Categories

Xiaoyu Tian, Hui Dong, Qin Fang, Joshua Harrington Aheto and Junwen Bai

Journal of Texture Studies, 2026, 57
DOI: 10.1111/jtxs.70082

The biophysics of digestion: lipids

David Julian McClements

Current Opinion in Food Science, 2018, 21, 1
DOI: 10.1016/j.cofs.2018.03.009

Food Oral Processing—An Industry Perspective

Marine Devezeaux De Lavergne, Ashley K. Young, Jan Engmann and Christoph Hartmann

Front. Nutr., 2021, 8
DOI: 10.3389/fnut.2021.634410

A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges

Bin Liu, Haixia Yang, Chenhui Zhu, Jianbo Xiao, Hui Cao, Jesus Simal-Gandara, Yujin Li, Daidi Fan and Jianjun Deng

Critical Reviews in Food Science and Nutrition, 2024, 64, 760
DOI: 10.1080/10408398.2022.2108369

Designing foods for an increasingly elderly population: a challenge of the XXI century

José M Aguilera and Leyla Covacevich

Current Opinion in Food Science, 2023, 51, 101037
DOI: 10.1016/j.cofs.2023.101037

Bolus Texture Testing as a Clinical Method for Evaluating Food Oral Processing and Choking Risk: A Pilot Study

Andrea Bandini, Pooja Gandhi, Danielle Sutton and Catriona M. Steele

Am J Speech Lang Pathol, 2022, 31, 2806
DOI: 10.1044/2022_AJSLP-22-00014

A Preliminary Study of Vallecular Bolus Aggregation in Healthy Swallowing of Solid Food Boluses

Pooja Gandhi, Emily Barrett, Renata Mancopes, Melanie Peladeau-Pigeon, Vanessa Panes, Michelle M. Simmons and Catriona M. Steele

J Speech Lang Hear Res, 2024, 67, 2077
DOI: 10.1044/2024_JSLHR-24-00066

Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review

Michel Visalli, Mara Virginia Galmarini and Nobuyuki Sakai

PLoS ONE, 2022, 17, e0270969
DOI: 10.1371/journal.pone.0270969

Effect of oat flour on the 3D printing properties of mashed potatoes: rheological, textural, and oro‐sensory evaluation

Fedor V Vityazev, Daria S Khramova, Larisa A Bakutova, Natalya V Zueva, Inga M Velskaya, Elizaveta A Chistiakova, Alisa K Sokolova and Sergey V Popov

J Sci Food Agric, 2026, 106, 2656
DOI: 10.1002/jsfa.70366

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing

Sergey Popov, Vasily Smirnov, Nikita Paderin, Daria Khramova, Elizaveta Chistiakova, Fedor Vityazev and Victoria Golovchenko

Gels, 2022, 8, 708
DOI: 10.3390/gels8110708

Impact Analysis of Compression Parameters and Fracture of Gummy Candy Using the Mastication Process Simulator

Motoki Inoue and Yoshio Toyama

J. Soc. Rheol., Jpn, 2023, 51, 97
DOI: 10.1678/rheology.51.97

Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel

Shuqi Liu, Di Zhao, Luyao Sun, Xinnan Ye, Jinnuo Cao, He Li and Xinqi Liu

International Journal of Biological Macromolecules, 2024, 273, 133126
DOI: 10.1016/j.ijbiomac.2024.133126

Texture Properties and Chewing of κ-Carrageenan–Konjac Gum–Milk Hydrogels Modified with Carrot Callus Cells

Elena Günter, Oxana Popeyko, Natalia Zueva, Inga Velskaya, Fedor Vityazev and Sergey Popov

Gels, 2025, 11, 990
DOI: 10.3390/gels11120990

Ontogenetic Changes in Feeding Behaviors in Tufted Capuchins

Stephanie L. Canington, Cláudia Misue Kanno, Caitlin B. Yoakum, Mariana Dutra Fogaça, Megan A. Holmes, Claire E. Terhune, José Américo de Oliveira, Janine Chalk‐Wilayto and Myra F. Laird

American Journal of Biological Anthropology, 2025, 187
DOI: 10.1002/ajpa.70108

Role of bolus properties in dynamic texture perception of meat analogue and beef patties: Juiciness is driven by serum release during early stages of mastication

Yifan Zhang, Guido Sala, Elke Scholten and Markus Stieger

Food Hydrocolloids, 2024, 157, 110450
DOI: 10.1016/j.foodhyd.2024.110450

Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility

Daria S. Khramova, Fedor V. Vityazev, Natalya V. Zueva and Elizaveta A. Chistiakova

International Journal of Biological Macromolecules, 2025, 308, 142349
DOI: 10.1016/j.ijbiomac.2025.142349

Strategies to improve meat-like properties of meat analogs meeting consumers’ expectations

Yan Ping Chen, Xi Feng, Imre Blank and Yuan Liu

Biomaterials, 2022, 287, 121648
DOI: 10.1016/j.biomaterials.2022.121648

Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham

Jiaju He, Wenli Wang, Mai Hao, Yue Huang and Lin CHen

Front. Nutr., 2024, 11
DOI: 10.3389/fnut.2024.1396623

Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions

Meimiao Chen, Abdullah, Wenbo Wang and Jie Xiao

Foods, 2022, 11, 1039
DOI: 10.3390/foods11071039

Fragmentation of two soft cereal products during oral processing in the elderly: Impact of product properties and oral health status

M. Assad-Bustillos, C. Tournier, G. Feron, S. Guessasma, A.L. Reguerre and G. Della Valle

Food Hydrocolloids, 2019, 91, 153
DOI: 10.1016/j.foodhyd.2019.01.009

Dimensions of food texture: A conceptual discussion

Andrew Rosenthal and Jianshe Chen

Journal of Texture Studies, 2023, 54, 449
DOI: 10.1111/jtxs.12787

Investigation of 3D-printable chickpea-mealworm protein mixtures and their bolus rheology: A soft-textured and safe-swallowing food for the elderly

Chhychhy Chao, Jang Hong Lee, In Woo Kim, Ra Yeong Choi, Hyun Woo Kim and Hyun Jin Park

Food Bioscience, 2023, 54, 102924
DOI: 10.1016/j.fbio.2023.102924

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Joanna Nadia, John Bronlund, Rajinder Paul Singh, Harjinder Singh and Gail M. Bornhorst

Comp Rev Food Sci Food Safe, 2021, 20, 2660
DOI: 10.1111/1541-4337.12749

Exploring relationships between juiciness perception, food and bolus properties of plant-based meat analogue and beef patties

Yifan Zhang, Rutger Brouwer, Guido Sala, Elke Scholten and Markus Stieger

Food Hydrocolloids, 2024, 147, 109443
DOI: 10.1016/j.foodhyd.2023.109443

Oral processing behavior and dynamic sensory perception of composite foods: Toppings assist saliva in bolus formation

Arianne van Eck, Niels Hardeman, Niki Karatza, Vincenzo Fogliano, Elke Scholten and Markus Stieger

Food Quality and Preference, 2019, 71, 497
DOI: 10.1016/j.foodqual.2018.05.009

Food texture experiences across nine age groups in Indian infants from urban areas

Marine Devezeaux de Lavergne, Frank Thielecke, Nicolas Antille, Lisa R. Fries, Carolyn F. Ross and Sarah Smith-Simpson

Front. Nutr., 2024, 11
DOI: 10.3389/fnut.2024.1419718

From filets to fibers: Revealing the structural complexity of whole-cut chicken breast alternatives

Nienke van Seventer, Nicolas Abello, Filip Oosterlinck and Jaap Nijsse

LWT, 2026, 241, 119077
DOI: 10.1016/j.lwt.2026.119077

How Do Thick Purees Perform in Terms of Safety and Efficacy in Hospitalized Patients With Swallowing Impairments?

Kovan Ismael‐Mohammed, Mireia Bolivar‐Prados, Laura Laguna, Adrian Nuñez Lara, Paula Viñas, Marta Cera and Pere Clavé

Journal of Texture Studies, 2025, 56
DOI: 10.1111/jtxs.70017

Design principles of food gels

Yiping Cao and Raffaele Mezzenga

Nat Food, 2020, 1, 106
DOI: 10.1038/s43016-019-0009-x

Application of food texture to moderate oral processing behaviors and energy intake

Dieuwerke P. Bolhuis and Ciarán G. Forde

Trends in Food Science & Technology, 2020, 106, 445
DOI: 10.1016/j.tifs.2020.10.021

Mechanical properties, oral processing, and dynamic sensory perception of commercial plant-based burgers

Jovan Ilic, Filip Oosterlinck, Igor Tomasevic, Marco van den Berg and Ilija Djekic

Food Measure, 2025, 19, 2115
DOI: 10.1007/s11694-025-03103-1

Sensory research and Temporal Descriptive Methods: Where is this relationship going?

M.V. Galmarini and M. Visalli

Science Talks, 2024, 11, 100375
DOI: 10.1016/j.sctalk.2024.100375

Oral processing and dynamics of texture perception in commercial gluten-free breads

P. Puerta, L. Laguna, B. Villegas, A. Rizo, S. Fiszman and A. Tarrega

Food Research International, 2020, 134, 109233
DOI: 10.1016/j.foodres.2020.109233

Mastication of Nuts under Realistic Eating Conditions: Implications for Energy Balance

Breanna McArthur, Robert Considine and Richard Mattes

Nutrients, 2018, 10, 710
DOI: 10.3390/nu10060710

Dough and bread making from high- and low-protein flours by vacuum mixing: Part 3. Oral processing of bread

Jing Gao, Shia Lyn Tay, Audrey Hui-Si Koh and Weibiao Zhou

Journal of Cereal Science, 2018, 79, 408
DOI: 10.1016/j.jcs.2017.12.002

Precision Fermentation of Recombinant Myofibrillar Proteins for Future Foods

James Dolgin, Cornelia H. Barrett, Maxwell J. Nakatsuji, Juan Aguilera-Moreno and David L. Kaplan

ACS Biomater. Sci. Eng., 2026
DOI: 10.1021/acsbiomaterials.6c00392

Rheological and tribological properties of seaweed powders as thickeners for liquid foods

Leyla Covacevich, José Miguel Aguilera, M. Carolina Moreno, Natalia Brossard and Fernando Osorio

Food Hydrocolloids, 2024, 154, 110116
DOI: 10.1016/j.foodhyd.2024.110116

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Daria S. Khramova and Sergey V. Popov

European J Oral Sciences, 2022, 130
DOI: 10.1111/eos.12846

Receptor structure-function coupling orchestrates the perception of food-derived sensory cues: A molecular bridge for food sensory perception

Yashuai Wu, Jia Zheng, Mingtao Huang, Dongrui Zhao and Baoguo Sun

Food Wellness, 2026, 2, 100024
DOI: 10.1016/j.foodw.2025.100024

Oral processing of bread: Implications of designing healthier bread products

Jing Gao and Weibiao Zhou

Trends in Food Science & Technology, 2021, 112, 720
DOI: 10.1016/j.tifs.2021.04.030

Preliminary exploration for evaluating acuity of oral texture perception

Nao Furukawa, Yoshihiko Ito, Yasue Tanaka, Wakana Ito and Yoshinori Hattori

Journal of Texture Studies, 2019, 50, 217
DOI: 10.1111/jtxs.12400

Evaluating chewing function: Expanding the dysphagia field using food oral processing and the IDDSI framework

Julie A. Y. Cichero

Journal of Texture Studies, 2020, 51, 56
DOI: 10.1111/jtxs.12462

Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer

Michel Visalli, Noëlle Béno, Léna Nicolle and Pascal Schlich

Food Quality and Preference, 2023, 110, 104942
DOI: 10.1016/j.foodqual.2023.104942

A Sensory Method to Evaluate Food Texture for Oropharyngeal Dysphagia by Emulating Oral Tasks

Jaime Paniagua, María Teresa Murillo‐Arbizu, Kizkitza Insausti, Leyre Urtasun del Castillo, Marta Uriarte Ajona, María José Beriain and Francisco C. Ibañez

Journal of Texture Studies, 2026, 57
DOI: 10.1111/jtxs.70071

Effect of Hogweed Pectin on Rheological, Mechanical, and Sensory Properties of Apple Pectin Hydrogel

Sergey Popov, Vasily Smirnov, Daria Khramova, Nikita Paderin, Elizaveta Chistiakova, Dmitry Ptashkin and Fedor Vityazev

Gels, 2023, 9, 225
DOI: 10.3390/gels9030225

Sensory Texture and Mastication Physics of Multi-Phase Meat Products

Dominic Oppen, Lisa Berger, Monika Gibis and Jochen Weiss

Applied Sciences, 2022, 12, 11076
DOI: 10.3390/app122111076

Potential applications for virtual and augmented reality technologies in sensory science

E.C. Crofton, C. Botinestean, M. Fenelon and E. Gallagher

Innovative Food Science & Emerging Technologies, 2019, 56, 102178
DOI: 10.1016/j.ifset.2019.102178

Structural and mechanical characteristics of bread and their impact on oral processing: a review

Jing Gao, Yong Wang, Zhizhong Dong and Weibiao Zhou

Int J of Food Sci Tech, 2018, 53, 858
DOI: 10.1111/ijfs.13671

Transglutaminase modified type A gelatin gel: The influence of intra-molecular and inter-molecular cross-linking on structure-properties

Ling Mao, Liang Ma, Yu Fu, Hai Chen, Hongjie Dai, Hankun Zhu, Hongxia Wang, Yong Yu and Yuhao Zhang

Food Chemistry, 2022, 395, 133578
DOI: 10.1016/j.foodchem.2022.133578

Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients

Lisa Newman, Brooke Crawford, Grace Loke and Julia Y. Q. Low

Int J of Food Sci Tech, 2023, 58, 2199
DOI: 10.1111/ijfs.16354