In-mouth mechanisms leading to physicochemical changes and textural perception of cooked rice prepared with different heating rates
Xianting Yin, Xiaoyu Chen, Jiali Hu, Ling Zhu, Hui Zhang, Yan Hong, Zifeng Zhang
Topics & Concepts
ChewinessSwallowingFood scienceMasticationTexture (cosmology)MicrostructureChemistrySalivaMaterials scienceDentistryMedicineCrystallographyBiochemistryArtificial intelligenceImage (mathematics)Computer scienceFood composition and propertiesProbiotics and Fermented FoodsFood Quality and Safety Studies