Compression Test of Food Gels on Artificial Tongue and Its Comparison with Human Test

An in vitro evaluation system of food texture was developed using artificial tongue and a conventional uniaxial compression apparatus to mimic the tongue‐palate compression. Deformation behavior of agar gels on artificial tongues from silicone rubber with three levels of elastic modulus was observed...

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Veröffentlicht in:	Journal of texture studies 2013-04, Vol.44 (2), p.104-114
Hauptverfasser:	Ishihara, Sayaka, Nakao, Satomi, Nakauma, Makoto, Funami, Takahiro, Hori, Kazuhiro, Ono, Takahiro, Kohyama, Kaoru, Nishinari, Katsuyoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Agar gels artificial tongue oral strategy size reduction uniaxial compression
Online-Zugang:	Volltext
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