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, Ciarán G. Forde, Betina Piqueras-Fiszman, Markus Stieger

*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

96 Citations (Scopus)

Fingerprint

Dive into the research topics of 'Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties'. Together they form a unique fingerprint.

Food Science