Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

DOI10.1016/J.JTBI.2013.09.005zbMATH Open1411.92058OpenAlexW2064213235WikidataQ33459244 ScholiaQ33459244MaRDI QIDQ2632370FDOQ2632370

Authors: Isabelle Déléris, Gilles Féron, Elisabeth Guichard, Marion Doyennette, Isabelle Souchon, Ioan Cristian Trelea 

Publication date: 14 May 2019

Published in: Journal of Theoretical Biology (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/j.jtbi.2013.09.005

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zbMATH Keywords

mass transferphysiologydynamic modelaroma compoundsfood oral processing

Mathematics Subject Classification ID

Physiology (general) (92C30)

Cited In (2)

• A lubrication analysis of pharyngeal peristalsis: application to flavour release
• A biomechanical model of swallowing for understanding the influence of saliva and food bolus viscosity on flavor release

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