Volitional Control of Chewing Frequency Affects Food Oral Processing and Texture Perception
Since this study clearly shows how control of chewing frequency led to changes in oral processing of food and its sensorial properties, nutritionists can employ the findings to optimise the dietary recommendations decreasing eating rate and increasing palatability of the target products.
Authors
- Elizaveta Chistiakova
- Daria S. Khramova (ORCID: https://orcid.org/0000-0003-0970-9203)
- Fedor Vityazev (ORCID: https://orcid.org/0000-0002-4248-1995)
- Sergey V. Popov (ORCID: https://orcid.org/0000-0003-1763-8898)
- Natalya V. Zueva
Institutions
- Russian Academy of Sciences (RU)
- Institute of Geology, Komi Science Centre (RU)
Publication Details
- Journal
- Journal of Oral Rehabilitation
- Published
- 2025-01-27
- DOI
- https://doi.org/10.1111/joor.13944
- Citations
- 7
- Primary Topic
- Temporomandibular Joint Disorders
- Type
- article
- Field-Weighted Citation Impact
- 14.97