Ultrasound Imaging of Artificial Tongues During Compression and Shearing of Food Gels on a Biomimetic Testing Bench [0.03%]
仿生测试台上压缩和剪切食品凝胶时的人工舌头超声成像
Miodrag Glumac,Jean-Luc Gennisson,Vincent Mathieu
Miodrag Glumac
Characterizing the deformations undergone by the tongue during food oral processing could help to better understand how texture sensations are perceived. In this article, we propose to study the potential of ultrasound (US) imaging to monit...
Structural Recoverability of White Breads Based on the "Cohesiveness" Value From Texture Profile Analysis and the "Compression Force Value" From the American Association of Cereal Chemists (74-09) [0.03%]
基于TPA“粘结性”和AACC 74-09“压缩值”的白面包结构可恢复性的研究
Yukinori Sato
Yukinori Sato
The structural recoverability of white bread was investigated by texture profile analysis (TPA) using the cohesiveness parameters A2/A1 (Area 2/Area 1). Several simple measurements of structural recoverability were proposed using TPA parame...
Efficacy Assessment of Wide-Gap Torque-Type Rheometer for Evaluating Shear-Rate-Dependent Viscosity of Rice Porridge [0.03%]
广口扭矩式流变仪评估米粥剪切速率依赖性粘度的有效性评估
Kohei Ohie,Yuji Tasaka
Kohei Ohie
Rheological property is a key factor not only in how consumers choose and enjoy foods, but also in ensuring the safe eating and swallowing for dysphagia patients. The rheological measurements of fluid foods containing millimeter-sized ingre...
Rheological and Physicochemical Properties of a Functional Apple Drink and Its Clinical Impact on Dysphagia Management [0.03%]
一种功能性苹果饮料的流变和理化性质及其对吞咽障碍管理的临床影响
Maryam Aami,Mehdi Farhoodi,Ali Ebrahimi Pure et al.
Maryam Aami et al.
Modification of liquid viscosity using commercial thickeners is a recognized strategy to ensure safe swallowing for patients with oropharyngeal dysphagia. This study investigated the rheological, physicochemical, and sensory properties of f...
Evaluation Methods of Crystal Behaviors and Structures of Symmetrical Monounsaturated Triacylglycerols [0.03%]
对称单不饱和甘油三酯晶体行为和结构的评价方法研究
Juanjuan Chi,Xueying Hou,Meijun Du et al.
Juanjuan Chi et al.
Cocoa butters and its equivalents are predominantly comprised of symmetrical monounsaturated triacylglycerols (SUS), namely, SUSfats. The packing of SUS will be changed significantly during crystallization as the polymorphous forms are tran...
Application of Plant-Based Proteins in the Development of Fish and Meat Analogues Products [0.03%]
植物蛋白在鱼、肉仿真制品开发中的应用研究进展
Abdul Rahaman,Samreen Ahsan,Ankita Kumari et al.
Abdul Rahaman et al.
Consumer preferences are shifting from traditional animal-derived meat products to plant-based alternatives, which fulfill the demand for protein and the growing need for nutritious, sustainable food. The innovative plant-based meals offer ...
Elasto-Mechanical Properties Assessment of Rice Grains: Integrating Macroscopic and Microscopic Approaches [0.03%]
基于宏观与微观一体化的水稻籽粒弹塑力学性能评定方法研究
Fatemeh Bidadgar,Rasool Khodabakhshian,Mohammad Hossein Aghkhani
Fatemeh Bidadgar
This research focuses on the measurement of the modulus of elasticity as a key elasto-mechanical property for three Iranian rice varieties-Tarom Hashemi, Anbarbu, and Dom Siah-using macroscopic compression tests and Atomic Force Microscopy ...
Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates [0.03%]
包括图像分析在内的多种方法组合定义高水分挤压制品纤维结构的方法
Caroline Bondu,Antoine Rouilly,Laurent Labonne et al.
Caroline Bondu et al.
Several methods are available to characterize the extrudates produced by High Moisture Extrusion-Cooking, including the Anisotropy Index, spectroscopy and scattering measurements, and microscopy measurements. In this study, a new image anal...
Effect of Loading Rate on Tensile Strength and Fracture Stress of Chocolate [0.03%]
加载速率对巧克力拉伸强度和断裂应力的影响
Šárka Nedomová,Vojtěch Kumbár,Jan Trnka et al.
Šárka Nedomová et al.
The fracture properties of five types of chocolate (dark, extra dark, milk, white, and ruby) were investigated using an indirect tensile test known as the Brazilian test. Two different loading rates of 0.0017 m/s and around 12 m/s were used...
An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products [0.03%]
水胶体在食品基质中的应用研究进展综述——基于水果、烘焙品、肉制品和乳制品的最新见解
Masud Alam,Ishrat Majid,Sawinder Kaur et al.
Masud Alam et al.
This concise review provides a current overview of hydrocolloid applications across various food products, including fruit, bakery, meat, and dairy products. Hydrocolloids are gaining popularity for their role in producing healthier and hig...