Monica G. Aguayo-Mendoza

Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties

Monica G. Aguayo-Mendoza, Eva C. Ketel, Erik van der Linden et al. · Food Quality and Preference · 2018 · 109 citations · Full text

Nutrition, Chewable Foods, Rheology +6

Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently

Eva C. Ketel, Monica G. Aguayo-Mendoza, René A. de Wijk et al. · Food Research International · 2019 · 97 citations · Full text

Food Choice, Nutrition, Behavioral Sciences +7

How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age

Monica G. Aguayo-Mendoza, Marco Santagiuliana, Xian Ong et al. · Food Research International · 2020 · 52 citations · Full text

Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces

Monica G. Aguayo-Mendoza, Georgia Chatonidi, Betina Piqueras‐Fiszman et al. · Food Quality and Preference · 2020 · 31 citations · Full text

Nutrition, Sensory Science, Social Sciences +18

Capturing the impact of oral processing behaviour on consumption time and dynamic sensory perception of ice creams differing in hardness

Marion Doyennette, Monica G. Aguayo-Mendoza, Ann-Marie Williamson et al. · Food Quality and Preference · 2019 · 28 citations

Food Choice, Behavioral Sciences, Cognitive Science +9