Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

Several studies have demonstrated food texture manipulation on oral processing behaviour (OPB). We explored the effect of texture-differences of equivalent carbohydrate load on OPB, bolus properties and postprandial glycaemic responses (PPG). In a randomised cross-over, within-subjects, non-blinded...

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Autores principales:	J.Y.M. Choy, A.T. Goh, G. Chatonidi, S. Ponnalagu, S.M.M. Wee, M. Stieger, C.G. Forde
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Food texture Oral processing behaviour Bolus particle size Bolus surface area Salivary α–amylase Glycemic response Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/63fe4d86596c4635aaa9058d59995554
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Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses

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