oral processing - Globe Thesis

Keyword [oral processing] Result: 1 - 19 \| Page: 1 of 1
1.	Control Study Of Soy Protein Gel Texture And Structure
2.	Effect Of Oral Processing On Mouthfeel Quality Of Chinese Traditional Stewed Pork With Brown Sauce
3.	Effects Of Capsaicin On Tongue Surface Temperature And Tactile Sensations As Well As Food Texture Sensory Evaluation:A Pilot Study
4.	Regulation And Effect Factors Of Aroma Release From Stewed Pork With Brown Sauce During Oral Processing
5.	Effects Of Human Tongue Microstructure On Oral Friction And Sensory In Food Oral Processing
6.	Study On The Seperation And Changes Of Braised Pork Bolus Emulsion During Oral Processing
7.	Sensory Texture of Model Foods Based on Oral Processing and Food Material Properties Considerations
8.	Understanding Textural Properties of Protein-Based Soft-Solid Structures using Oral Processing
9.	The Emulsifying Properties Of Human Saliva And Implications To The Oral Behaviour And Sensory Perception Of Free Oil/Fat
10.	Study On The Textured Modification Of Wheat Protein And The Oral Processing Behavior
11.	Mechanical Property Of Wooden Breast In Chicken Broiler And Its Development Mechanism
12.	Study On The Relationship Between Texture And Flavor Of Jujube Based On Oral Processing
13.	Study On The Construction Of Sensory Evaluation System Of Chinese Larou And The Key Factors Affecting Its "Mouthfeel"
14.	The Perception Of Sour Taste During Oral Processing Of Different Fluid Systems
15.	Construction And Feasibility Test Of A New Multifunctional Mastication Simulator
16.	Research On Oral Processing Ability Of The Elderly And Chewing Behavior And Subjective Evaluation Of Different Textures Of Food
17.	The Effect Of Oral Processing On The Taste Quality Of Chia Seed Biscuits And The Construction Of SVM Classification Model For The Chewing Degree Of Food Bolus
18.	Effect Of Oral Processing On The Dynamic Texture And Taste Perception And In Vitro Starch Digestion Of Pumpkin Breads
19.	Study On Key Flavors In Peeled Walnut Kernels And The Pattern Of Flavor Release During Mastication
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