Journal of texture studies最新文献_第2页

Cover Image, Volume 55, Issue 5 封面图片，第 55 卷第 5 期

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-11 DOI: 10.1111/jtxs.12876

Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki

引用次数: 0

Psychophysical and Rheological Investigation of Toothpaste Tube Squeezability: A People-Centric Approach 牙膏管可挤压性的心理物理学和流变学研究：以人为本的方法。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-07 DOI: 10.1111/jtxs.12875

Baran Teoman, Mark Vandeven, Jonathan Esposito, Cajetan Dogo-Isonagie, Andrei Potanin

{"title":"Psychophysical and Rheological Investigation of Toothpaste Tube Squeezability: A People-Centric Approach","authors":"Baran Teoman, Mark Vandeven, Jonathan Esposito, Cajetan Dogo-Isonagie, Andrei Potanin","doi":"10.1111/jtxs.12875","DOIUrl":"10.1111/jtxs.12875","url":null,"abstract":"<div>\u0000 \u0000 In this work, toothpaste tube squeezability was tested by three different methods: assessment by a human panel, a tactile glove, and several purely instrumental tests. The panelists characterized squeezability in terms of the acceptability of the product. The tactile glove was utilized to determine the maximum grip forces (GF) applied by the same panelists during their assessment. The instrumental tests consisted of emulative tests by a squeezing device and rheological tests. Along with commercial pastes, a series of samples were deliberately formulated and tested, and covered a wide range of squeezability rates of 0.07–2.31 cc/s. The study showed that it is possible to predict human sensory perception using either an emulative squeezing instrument or the rheological measurements of the pastes. The study also suggests that human perception of acceptable squeezability includes not only its low limit (pastes being hard to squeeze) but also its upper limit (pastes perceived as too runny) which may also be related to the inability of the paste to retain its shape on the brush. Based on this study consumer-acceptable ranges of rheological and squeezability parameters were defined. These results are expected to be useful, especially for oral/personal care product developers.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142605052","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Difference in Drinking Times as a Function of Liquid Consistency in Adults With Oculopharyngeal Muscular Dystrophy: A Comparative Study Using Bostwick Consistometer and IDDSI Flow Test Methods 眼咽肌营养不良症成人饮水时间与液体浓度的差异：使用博斯特威克稠度仪和 IDDSI 流量测试方法的比较研究。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-07 DOI: 10.1111/jtxs.12872

Annie Villeneuve-Rhéaume, Cynthia Gagnon, Isabelle Germain, Claudia Côté

{"title":"Difference in Drinking Times as a Function of Liquid Consistency in Adults With Oculopharyngeal Muscular Dystrophy: A Comparative Study Using Bostwick Consistometer and IDDSI Flow Test Methods","authors":"Annie Villeneuve-Rhéaume, Cynthia Gagnon, Isabelle Germain, Claudia Côté","doi":"10.1111/jtxs.12872","DOIUrl":"10.1111/jtxs.12872","url":null,"abstract":"The main objective was to document the differences between drinking times and oral perception between liquids in individuals with dysphagia. A second objective was to assess variations in consistency categorization across instruments. A third objective was to explore the relationship between drinking time and dysphagia severity. A sample of individuals with OPMD (n = 30; 40–75 years) was recruited. Participants drank 80 mL of water, followed by three blinded commercially pre-thickened cranberry cocktails (CranA, CranB, CranC). Flow rates were measured with Bostwick consistometer, IDDSI Flow Test, and Discovery HR 20 rheometer. Patient-reported outcome measures were used to assess dysphagia. Mean drinking times for participants with OPMD were as follows: 7.9 ± 4.4 s for water, 10.7 ± 4.8 s for CranA, 12.3 ± 5.7 s for CranB, and 15.2 ± 7.2 s for CranC. All four times were statistically different from each other. Participants reported noticeable differences in oral perception. The Bostwick flow rates were different for all three cocktails. Based on IDDSI Flow Test, CranA was categorized as IDDSI level-2, while both CranB and CranC were categorized as IDDSI level-3. Correlations ranging from 0.39 to 0.55 were found between drinking times and dysphagia severity. In conclusion, liquids within the same IDDSI category can have different Bostwick flow rates and oral perception. The hypothesis that participants with OPMD may find certain liquids more challenging to swallow, despite being in the same IDDSI category, deserves further exploration in future studies.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12872","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142605003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase 通过分散甘油三酯相的结晶改变乳液的口腔摩擦学。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-11-04 DOI: 10.1111/jtxs.12871

Philipp R. Schochat, Lina Lepp, Heike P. Karbstein, Nico Leister

{"title":"Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase","authors":"Philipp R. Schochat, Lina Lepp, Heike P. Karbstein, Nico Leister","doi":"10.1111/jtxs.12871","DOIUrl":"10.1111/jtxs.12871","url":null,"abstract":"Suspoemulsions are used for food, cosmetic and pharmaceutical products, including food such as dairy products and non-dairy alternatives. Product properties, such as flow behavior or sensory perception of non-dairy products differ from those of dairy products and are therefore perceived by consumers as products of inferior quality. One reason for this may be the crystallization behavior of the added triglycerides leading to differences in solid fat content in comparison to cow milk. This is discussed with the solidity of the dispersed phase as a parameter of suspoemulsions. The solidity was varied by using low and high melting triglycerides and measuring at different temperatures. The dispersed phase fraction is φ = 30%. The droplet size distribution showed a x50,3 of 1.2 and 3.66 μm, mimicking the droplet sizes of milk and dairy cream. Rheological frequency sweeps were carried out within a temperature range from 5°C to 50°C. The differences in solidity of the dispersed phase caused no changes in viscosity at each temperature. In contrast, oral tribology distinguished different solidities of the dispersed phase with changes in the friction coefficient. The friction coefficient was determined for increasing rotational speeds (0.01–100 mm/s), to compare the so called Stribeck curves with each other. In general, with increasing solidity of the dispersed phase, the friction coefficient increases. Comparing the Stribeck curves of pure butter fat suspoemulsion with those of plant-based fat suspoemulsions, different plant-based fats can be mixed, to mimic the friction profile of milk products in plant-based alternatives.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 6","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12871","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142576402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Particle Size and Shape on the Texture Property of a Solid–Liquid Dispersion System With Gel Particles 颗粒大小和形状对含有凝胶颗粒的固液分散体系质地特性的影响

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-10-21 DOI: 10.1111/jtxs.12869

Miyu Tanikawa, Yoshiyuki Watanabe

{"title":"Effects of Particle Size and Shape on the Texture Property of a Solid–Liquid Dispersion System With Gel Particles","authors":"Miyu Tanikawa, Yoshiyuki Watanabe","doi":"10.1111/jtxs.12869","DOIUrl":"10.1111/jtxs.12869","url":null,"abstract":"<div>\u0000 \u0000 Food texture is one of the most important factors for assessing the quality and acceptability of food. However, the study of food texture has been delayed compared with other factors, such as flavor and taste, due to the difficulty of quantitative analysis related to real physiological senses. Furthermore, the numerical and systematic evaluation of the texture property of dispersion systems, in which solid particles are dispersed in a liquid medium, is very difficult, despite most foods being in a solid–liquid dispersion state during mastication in the human mouth. In this study, the texture property of a solid–liquid dispersion system with spherical and cubic gel particles of agar and konjac was examined to evaluate the physical behavior of food during mastication using the back extrusion method. The yield stress of the system strongly depended on the size and shape of the particles, the mixing ratio of particles of different sizes and shapes, and the concentration of components in the particles. The proposed index, reflecting the size, shape, and number of particles and the yield stress of a single particle, expressed well the measured yield stress of the entire dispersion system. However, the adhesiveness and recoverability showed relatively little dependence on particle size. The findings obtained in this study will contribute to elucidating the texture property of various foods and to the development of new and novel food products and cuisines, thereby benefiting food science and industry.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 5","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142468612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation Method 利用移动粒子模拟法进行吞咽数值模拟，研究食物栓在吞咽过程中作用于人体器官的结果力矢量与栓配置之间的关系。

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-10-01 DOI: 10.1111/jtxs.12868

Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki

{"title":"Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation Method","authors":"Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki","doi":"10.1111/jtxs.12868","DOIUrl":"10.1111/jtxs.12868","url":null,"abstract":"This study investigates the forces exerted on organs during swallowing, specifically focusing on identifying forces other than those resulting from direct organ contact. Using a swallowing simulator based on the moving particle method, we simulated the swallowing process of healthy individuals upon the ingestion of thickened foods, which were simulated as shear-thinning flow without yield stress. We extracted the resultant force vectors acting on the organs and shape of the bolus at each time interval. The simulation results confirmed that the bolus originates from tongue movement and is transferred between the oral cavity and pharynx, with each organ's coordinated movements with the tongue occurring at their respective positions, as indicated by the balance of the resultant force vectors. Utilizing the information about the resultant force vectors obtained through simulations, we calculated the physical parameters of impulse, energy, and power. The variations in these physical parameters were aligned with the behaviors of both the biological system and the food bolus during swallowing. The force values calculated from the simulations closely approximate the theoretical values. Furthermore, the forces calculated from the simulations were relatively smaller than the force values derived from pressure information, such as that from high-resolution manometry and tongue pressure sensors. This difference can be attributed to the simulations extracting only the forces exerted on the organ by the food bolus. Force information on organs has the potential to provide a new interpretation of conventional mechanical indicators such as manometry and tongue pressure sensors.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 5","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12868","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142349033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization 消费者科学》中 "食品一致性 "一词的使用是否一致？关于消费者联想和概念化的探索性研究

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-09-11 DOI: 10.1111/jtxs.12867

Franco Darío Della Fontana, Agustina Marcela Lotufo Haddad, María Cristina Goldner

{"title":"Is the Term “Food Consistency” Used Consistently in Consumer Science? An Exploratory Study of Consumer Association and Conceptualization","authors":"Franco Darío Della Fontana, Agustina Marcela Lotufo Haddad, María Cristina Goldner","doi":"10.1111/jtxs.12867","DOIUrl":"https://doi.org/10.1111/jtxs.12867","url":null,"abstract":"<div>\u0000 \u0000 The post-pandemic context has changed the modes for collecting data in sensory and consumer science. The objectives of this research were to analyze consumers' associations of food consistency and to study two virtual modes of the Free Word Association test (FWA). This test was administered to 209 consumers (180 women, 29 men, 18–45 years old) asynchronously (i.e. self-administered) and synchronously (i.e. face to face interviews). The Cognitive Salience Index (CSI) was calculated, and the structure of the social representation was analyzed. Correspondence analysis showed that food consistency was a mixture of concepts related to structure, hardness and several aspects of auditory (e.g., Crunchy, Crispy), tactile (e.g. Smooth, Spreadable) and oral texture (e.g., Creamy, Gummy). Slightly consistent food was associated with something soft, liquid or semisolid, and very consistent food to something hard and resistant. Consistent food was more related to “very” than to “slightly consistent.” The CSI depended on the stimulus presented (p < 0.05). Regarding the social representation structure, the central core had the highest CSI for all stimuli (CSI ≥ 0.13, p < 0.05). Consumers defined “very consistent, consistent and slightly consistent food” by naming more foods in the synchronous mode than in the asynchronous one. In the asynchronous mode, consumers took more time to complete the test. The virtual FWA test (asynchronous or synchronous) showed some differences in the associations of term consistency, due to the lack of spontaneity in the first minute. It is important to adjust the methodologies to standardize the times in both modes.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 5","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multiparametric Cranberry (Vaccinium macrocarpon Ait.) Fruit Textural Trait Development for Harvest and Postharvest Evaluation in Representative Cultivars 多参数蔓越莓（Vaccinium macrocarpon Ait.）果实纹理特征开发，用于代表性栽培品种的采收和采后评估

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-09-11 DOI: 10.1111/jtxs.12866

Hector Lopez-Moreno, Matthew Phillips, Luis Diaz-Garcia, Maria Torres-Meraz, Diego Jarquin, Jenyne Loarca, Shinya Ikeda, Lara Giongo, Edward Grygleski, Massimo Iorizzo, Juan Zalapa

{"title":"Multiparametric Cranberry (Vaccinium macrocarpon Ait.) Fruit Textural Trait Development for Harvest and Postharvest Evaluation in Representative Cultivars","authors":"Hector Lopez-Moreno, Matthew Phillips, Luis Diaz-Garcia, Maria Torres-Meraz, Diego Jarquin, Jenyne Loarca, Shinya Ikeda, Lara Giongo, Edward Grygleski, Massimo Iorizzo, Juan Zalapa","doi":"10.1111/jtxs.12866","DOIUrl":"https://doi.org/10.1111/jtxs.12866","url":null,"abstract":"Fruit texture is a priority trait that guarantees the long-term economic sustainability of the cranberry industry through value-added products such as sweetened dried cranberries (SDCs). To develop a standard methodology to measure texture, we conducted a comparative analysis of 22 textural traits using five different methods under both harvest and postharvest conditions in 10 representative cranberry cultivars. A set of textural traits from the 10%-strain compression and puncture methods were identified that differentiate between cultivars primarily based on hardness/stiffness and elasticity properties. The complementary use of both methodologies allowed for a detailed evaluation by capturing the effect of key texture-determining factors such as structure, flesh, and skin. Furthermore, the high effectiveness of this approach in different conditions and its ability to capture high phenotypic variation in cultivars highlights its great potential for applicability in various areas of the value chain and research. Therefore, this study provides an informed reference for unifying future efforts to enhance cranberry fruit texture and quality.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 5","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jtxs.12866","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142170208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes 压制时间对两种山羊奶酪微观结构的影响及其与感官属性的关系

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-09-08 DOI: 10.1111/jtxs.12865

Adán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, Julio Enrique Oney-Montalvo, Luis Alfonso Can-Herrera, Rosa Isela Castillo-Zamudio, Juan Cristóbal Hernández-Arzaba, Jesús Rodríguez-Miranda, Witoon Prinyawiwatkul, Jasiel Valdivia-Sánchez, Norma Leticia Hernández-Chaparro, Emmanuel de Jesús Ramírez-Rivera

{"title":"Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes","authors":"Adán Cabal-Prieto, Lucía Sánchez-Arellano, José Andrés Herrera-Corredor, Julio Enrique Oney-Montalvo, Luis Alfonso Can-Herrera, Rosa Isela Castillo-Zamudio, Juan Cristóbal Hernández-Arzaba, Jesús Rodríguez-Miranda, Witoon Prinyawiwatkul, Jasiel Valdivia-Sánchez, Norma Leticia Hernández-Chaparro, Emmanuel de Jesús Ramírez-Rivera","doi":"10.1111/jtxs.12865","DOIUrl":"10.1111/jtxs.12865","url":null,"abstract":"<div>\u0000 \u0000 The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feretmax, Geodiam, and τ and the cheese type influenced the parameters Feretmax, Geodiam, and Geoelong. The correlation values between microstructural complexity and sensory attributes were 0.85 and 0.84 for fresh cheeses and matured cheeses, respectively. The pressure times of 12 and 18 h resulted in cheese microstructures with the highest complexity in terms of Feretmax, Geodiam, Geoelong, and τ parameters. The obtained results are supported by the correlation values between microstructural complexity and sensory attributes.\u0000 </div>","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 5","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142154388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Masticatory simulators based on oral physiology in food research: A systematic review 食品研究中基于口腔生理学的咀嚼模拟器：系统综述

IF 2.8 3区农林科学

Journal of texture studies Pub Date : 2024-09-04 DOI: 10.1111/jtxs.12864

Yifei Guo, Qi Zhao, Tiejing Li, Qian Mao

{"title":"Masticatory simulators based on oral physiology in food research: A systematic review","authors":"Yifei Guo, Qi Zhao, Tiejing Li, Qian Mao","doi":"10.1111/jtxs.12864","DOIUrl":"10.1111/jtxs.12864","url":null,"abstract":"A masticatory simulator is a mechanical device that mimics the physiological structures of the human oral cavity, chewing movement system, and functions. The advantage of this device lies in real-time tracking and analysis of food boluses within a sealed oral space, offering a direct validation platform for food experiments without constraints related to time, space, and individual variations. The degree to which the masticatory simulator simulates physiological structures reflects its efficacy in replicating oral physiological processes. This review mainly discusses the physiological structures of the oral cavity, the simulation of biomimetic components, and the development, feasibility assessment, applications, and prospects of masticatory simulators in food. The highlight of this review is the analogy of biomimetic component designs in masticatory simulators over the past 15 years. It summarizes the limitations of masticatory simulators and their biomimetic components, proposing potential directions for future development. The purpose of this review is to assist readers in understanding the research progress and latest literature findings on masticatory simulators while also offering insights into the design and innovation of masticatory simulators.","PeriodicalId":17175,"journal":{"name":"Journal of texture studies","volume":"55 5","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142133072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0