The DOI matches its Crossref record; 3 of the 3 references it cites were found in a registry or an index.
Food oral processing—A review
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Citations
Cites
Health benefits of saliva: a review
Dodds, M. W. J., Johnson, D. A., & Yeh, C.-K. (2005) · Journal of Dentistry · doi:10.1016/j.jdent.2004.10.009 · Cited by 696
Physical and chemical transformations of cereal food during oral digestion in human subjects
Hoebler, C., Karinthi, A., Devaux, M.-F., Guillon, F., Gallant, D. J. G., Bouchet, B., Melegari, C., & Barry, J.-L. (1998) · British Journal of Nutrition · doi:10.1017/s0007114598001494 · Cited by 235
Physiologic Model of Oropharyngeal Swallowing Revisited
Martin‐Harris, B., Michel, Y., & Castell, D. O. (2005) · Otolaryngology–Head and Neck Surgery · doi:10.1016/j.otohns.2005.03.059 · Cited by 80
Cited by
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Dickinson, E. (2012) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.12.017 · Cited by 835
Rheology and tribology: Two distinctive regimes of food texture sensation
Chen, J., & Stokes, J. R. (2012) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.11.006 · Cited by 377
Self-citationBolus formation and disintegration during digestion of food carbohydrates
Bornhorst, G. M., & Singh, R. P. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2011.00172.x · Cited by 160
Influence of oral processing on appetite and food intake—A systematic review and meta-analysis
Krop, E. M., Hetherington, M. M., Nekitsing, C., Miquel, S., Postelnicu, L., & Sarkar, A. (2018) · Appetite · doi:10.1016/j.appet.2018.01.018 · Cited by 111
“…is processed in the mouth from first bite to swallowing, primarily involving reduction in the particle size driven by “chewing”, and the incorporation of saliva to form a swallowable bolus through “oral lubrication” (Chen & Stokes, 2012; Chen, 2009; Sarkar & Singh, 2012; Sarkar, Ye, & Singh, 2017).”
BackgroundQazi, H. J., Ye, A., Acevedo-Fani, A., & Singh, H. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2353366 · Cited by 54
“Additionally, factors such as age, gender, ethnic groups, and oral health may vary the process of chewing (Chen 2009).”
Metadata
- Authors
- Chen, J.
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2009-01
- Volume
- 23
- Issue
- 1
- Pages
- 1-25
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W2077862200
- Cited by
- 814
- References
- 3
- FWCI
- 26.22
- Type
- journal article
- Language
- en
- Open access
- closed
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
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- CoChat. (2026). Citation check: Food oral processing—A review. https://app.cochat.ai/papers/10.1016/j.foodhyd.2007.11.013
- The paper
- Chen, J. (2009). Food oral processing—A review. Food Hydrocolloids. https://doi.org/10.1016/j.foodhyd.2007.11.013
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
