Concepedia

Texture Breakdown

Texture Breakdown is a physiological disorder characterized by the structural disintegration of food or biological material during mastication or processing, resulting from the deterioration of cohesive forces within the matrix that normally maintain its mechanical integrity.

10

Publications

514

Citations

28

Authors

20

Institutions

Publications per year

2017–2026

1

Parents

Publications

10

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Torsten Witt, Jason R. Stokes · Current Opinion in Food Science · 2015 · 99 citations

, , +16

Dynamic texture perception and oral processing of semi-solid food gels: Part 2: Impact of breakdown behaviour on bolus properties and dynamic texture perception

Marine Devezeaux de Lavergne, Fred van de Velde, M.A.J.S. van Boekel et al. · Food Hydrocolloids · 2015 · 87 citations

, , +17

The Materials Science of Eating and Food Breakdown

Peter J. Lillford · MRS Bulletin · 2000 · 81 citations

, , +7

Characterization of bread breakdown during mastication by image texture analysis

Carole Tournier, Manon Grass, Dhananjay Zope et al. · Journal of Food Engineering · 2012 · 72 citations

, , +12

Timing of attainment of the spinel+quartz coexistence in garnet-sillimanite leucogneiss from Skallevikshalsen, Luetzow-Holm Complex, East Antarctica

Tetsuo Kawakami, Yoichi Motoyoshi · Journal of Mineralogical and Petrological Sciences · 2004 · 41 citations · Full text

, , +14

1–5 of 10

Authors

28

  1. WZ
    Weibiao Zhou

    National University of Singapore, Singapore

    1 publications · 34 citations

    1

    h-index

  2. CS
    Christian Salles

    Université de Bourgogne, France

    1 publications · 72 citations

    1

    h-index

  3. ME
    M. E. Azhar

    Hospital Universiti Sains Malaysia, Malaysia

    1 publications · 29 citations

    1

    h-index

  4. HY
    Helen Yew

    Hospital Universiti Sains Malaysia, Malaysia

    1 publications · 29 citations

    1

    h-index

  5. FV
    Fred van de Velde

    Nederlands Instituut Voor Zuivel Oonderzoek, Netherlands

    1 publications · 87 citations

    1

    h-index

1–5 of 28

Institutions

20

  1. Centre National de la Recherche Scientifique

    Paris, France

    2 h-index

    5 publications

    322 citations

  2. Clinical Nutrition Research Centre

    Singapore, Singapore

    1 h-index

    1 publications

    34 citations

  3. North Carolina State University

    Raleigh, United States

    1 h-index

    3 publications

    57 citations

  4. Wageningen University & Research

    Wageningen, The Netherlands

    1 h-index

    3 publications

    261 citations

  5. The University of Queensland

    Brisbane, Australia

    1 h-index

    2 publications

    198 citations

  6. Institut National de la Recherche Agronomique

    Rabat, Morocco

    1 h-index

    4 publications

    288 citations

  7. Centre de Recherches Pétrographiques et Géochimiques

    Vandœuvre-lès-Nancy, France

    1 h-index

    1 publications

    34 citations

  8. National University of Singapore

    Singapore, Singapore

    1 h-index

    2 publications

    68 citations

1–8 of 20

Venues

  1. Journal of Food Science

    JFS · 2 publications · 37 citations

    2

    h-index

  2. 1

    h-index

  3. International Food Research Journal

    1 publications · 29 citations

    1

    h-index

  4. Food Hydrocolloids

    1 publications · 87 citations

    1

    h-index

  5. Current Opinion in Food Science

    1 publications · 99 citations

    1

    h-index

1–5