.png){kind=icon}
.png){kind=icon}
Return
Impact of varied oral processing on starch hydrolysis, bolus properties, and sensory texture attributes of mashed potatoes
.png){kind=icon}
PRE
AI
D
F
N
E
A
S
DOI：10.1002/jsfa.70839.png)
.png){kind=icon}
Original request for help.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
Oral processing behavior influences starch bioavailability, yet the impact of chewing conditions on starch digestibility remains unclear. This study investigated how varied chewing behaviors affect starch digestibility in a mashed potato (MP) sample. Three chewing conditions were compared until individual swallowing readiness: slow-rate (SR) chewing, squeezing (tongue–palate compression without teeth), and free chewing.
Keywords:
bolus properties
chewing rate
salivation
starch digestion
Journal
IF:
3.5
Papers:
1.4W
Citations:
4.1W
Organization
Cited Papers