Concepedia

Comparison of mechanical analyses and tongue pressure analyses during squeezing and swallowing of gels

Kazuhiro Hori, Hirokazu Hayashi, Sumiko Yokoyama, Takahiro Ono, Sayaka Ishihara, Jin Magara, Hiroshige Taniguchi, Takahiro Funami, Yoshinobu Maeda, Makoto Inoue

Food Hydrocolloids · 2014 · 42 citations · 39 references

DOI

Concepts

References

39

Food Polysaccharides and Their Applications

James N. BeMiller · Trends in Food Science & Technology · 1996 · 1.7K citations

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Management of Adult Stroke Rehabilitation Care

Pamela W. Duncan, Richard D. Zorowitz, Barbara Bates et al. · Stroke · 2005 · 1.1K citations · Full text

, , +12

Food texture and viscosity—concept and measurement,

Béatrice Conde‐Petit · LWT · 2003 · 659 citations

, , +13

THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH

J. B. Hutchings, Peter J. Lillford · Journal of Texture Studies · 1988 · 562 citations

, , +14

Age Effects on Lingual Pressure Generation as a Risk Factor for Dysphagia

J. A. Robbins, Ross L. Levine, Jennifer Wood et al. · The Journals of Gerontology Series A · 1995 · 416 citations

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