A mechanistic approach to model the breakdown of solid food during chewing

• Main Authors: Muhammad Syahmeer How, Jones, Jim R., Morgenstern, Marco P., Stuart, Eli Gray, Bronlund, John E.
• Format: Article
• Published: Elsevier 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/100178/; https://www.sciencedirect.com/science/article/pii/S0260877421003976?via%3Dihub
• Institution: Universiti Putra Malaysia

Chewing food prepares it for safe swallowing which, by reducing particle size and exposing new surface and blending it with saliva, benefits both digestion and the sensory experience of consumers, the latter through flavour and aroma release and textural changes. A multitude of rate processes are at...