Bookedited by Jianshe Chen, Lina Engelen.
Contents:
Oral anatomy and physiology
Oral cavity
Oral receptors
Role of saliva in the oral processing of food
Food oral management
Oral management of food
Breaking and mastication of solid foods
Oral behaviour of food emulsions
Bolus formation and swallowing
Food oral processing and sensory perception
Oral processing and texture perception
Oral processing and flavour sensing mechanisms
Multi-sensory integration and the psychophysics of flavour perception
Principles and practices of instrumental characterisation for eating and sensory perception studies
'Oral' rheology
'Oral' tribology
Applications of electromyography (EMG) technique for eating studies
Soft machine mechanics and oral texture perception
Applications and new product developments
Appreciation of food crispness and new product development
Design of food structure for enhanced oral experience.