The DOI matches its Crossref record; 27 of the 27 references it cites were found in a registry or an index.
Rheology and tribology: Two distinctive regimes of food texture sensation
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Citations
Cites
A review of saliva: Normal composition, flow, and function
Humphrey, S. P., & Williamson, R. T. (2001) · The Journal of Prosthetic Dentistry · doi:10.1067/mpr.2001.113778 · Cited by 2,400
Food Texture and Viscosity: Concept and Measurement
Bourne, M. C. (2012) · Cited by 1,355
Classification of Textural Characteristics a
SZCZESNIAK, A. S. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00215.x · Cited by 1,114
Chen, J. (2009) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2007.11.013 · Cited by 814
Self-citationFood Texture and Viscosity: Concept and Measurement
Mitchell, J. (2003) · International Journal of Food Science and Technology · doi:10.1046/j.1365-2621.2003.00667.x · Cited by 720
Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity
Pineau, N., Schlich, P., Cordelle, S., Mathonnière, C., Issanchou, S., Imbert, A., Rogeaux, M., Etiévant, P., & Köster, E. (2009) · Food Quality and Preference · doi:10.1016/j.foodqual.2009.04.005 · Cited by 719
The Texturometer—A New Instrument for Objective Texture Measurement
FRIEDMAN, H. H., WHITNEY, J. E., & SZCZESNIAK, A. S. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb00216.x · Cited by 606
IDENTIFICATION OF STIMULI CONTROLLING THE SENSORY EVALUATION OF VISCOSITY II. Oral Methods
SHAMA, F., & SHERMAN, P. (1973) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1973.tb00657.x · Cited by 419
The sensory perception of texture and mouthfeel
Guinard, J.-X., & Mazzucchelli, R. (1996) · Trends in Food Science & Technology · doi:10.1016/0924-2244(96)10025-x · Cited by 354
Food physics and oral physiology
Lucas, P. W., Prinz, J. F., Agrawal, K. R., & Bruce, I. C. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(00)00036-7 · Cited by 258
Cited by
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).”
BackgroundAI for food: Accelerating and democratizing discovery and innovation
Kuhl, E. (2025) · npj Science of Food · doi:10.1038/s41538-025-00441-8 · Cited by 76
Advancing product quality: a summary of the second FDA/PQRI conference
Yu, L. X., Akseli, I., Allen, B., Amidon, G., Bizjak, T. G., Boam, A., Caulk, M., Doleski, D., Famulare, J., Fisher, A. C., et al. (2016) · The AAPS Journal · doi:10.1208/s12248-016-9874-5 · Cited by 33
Metadata
- Authors
- Chen, J., & Stokes, J. R.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2012-05
- Volume
- 25
- Issue
- 1
- Pages
- 4-12
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W1990039305
- Cited by
- 377
- References
- 27
- FWCI
- 17.09
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Rheology and tribology: Two distinctive regimes of food texture sensation. https://app.cochat.ai/papers/10.1016/j.tifs.2011.11.006
- The paper
- Chen, J., & Stokes, J. R. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2011.11.006
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.
