The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH
Abstract
Many authors have drawn attention to the limitations of present texture testing methods. To a great extent this may be due to the assumption that the perception of the structural properties of foods is comprised of a series of single attributes. This philosophy may account for the failure of the single instrumental measurement as a reliable texture descriptor. The present paper emphasises that texture perception is a dynamic sensory monitor of changes made to a food by processes occurring in the mouth. A general three dimensional model applicable to foods is postulated with “Degree of Structure”, “Degree of Lubrication” and “Time” as its axes. As each food is changed in the mouth, it describes its own “Breakdown Path” throughout the three dimensions. This approach is seen as the start of a general hypothesis for the physics and psychophysics of mastication.
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Citations
Cites
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
MODIFICATIONS AND APPLICATIONS TO FOODS OF THE GENERAL FOODS SENSORY TEXTURE PROFILE TECHNIQUE
Civille, G. V., & LISKA, I. H. (1975) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1975.tb01115.x · Cited by 133
OBSERVATIONS ON STRAWBERRY TEXTURE A THREE‐PRONGED APPROACH
Szczesniak, A. S., & SMITH, B. J. (1969) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1969.tb00957.x · Cited by 83
COMPRESSION RATES IN THE MOUTH
Bourne, M. C. (1977) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1977.tb01188.x · Cited by 61
Computer simulation of the breakdown of carrot particles during human mastication
Lucas, P. W., & Luke, D. A. (1983) · Archives of Oral Biology · doi:10.1016/0003-9969(83)90038-9 · Cited by 43
TEXTURAL CHARACTERIZATION OF TEMPERATURE SENSITIVE FOODS
Szczesniak, A. S. (1975) · Journal of Texture Studies · doi:10.1111/j.1745-4603.1975.tb01122.x · Cited by 42
Physiological Aspects of Texture Perception, Including Mastication
Yeatman, J. N., & Drake, B. K. (1973) · Springer eBooks · doi:10.1007/978-94-010-2562-1_2 · Cited by 11
Cited by
Szczesniak, A. S. (2002) · Food Quality and Preference · doi:10.1016/s0950-3293(01)00039-8 · Cited by 1,664
Dental Functional Morphology: How Teeth Work
Lucas, P. W. (2004) · doi:10.1017/cbo9780511735011 · Cited by 550
Food protein functionality: A comprehensive approach
Foegeding, E. A., & Davis, J. P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.05.008 · Cited by 486
An optimization model for mastication and swallowing in mammals
Prinz, J. F., & Lucas, P. W. (1997) · Proceedings of the Royal Society of London. Series B: Biological Sciences · doi:10.1098/rspb.1997.0238 · Cited by 379
Particle size distribution in the food bolus after mastication of natural foods
Jalabert-Malbos, M.-L., Mishellany-Dutour, A., Woda, A., & Peyron, M.-A. (2007) · Food Quality and Preference · doi:10.1016/j.foodqual.2007.01.010 · Cited by 351
Metadata
- Authors
- HUTCHINGS, J. B., & LILLFORD, P. J.
- Venue
- Journal of Texture Studies
- Publisher
- Wiley
- Published
- 1988-08
- Volume
- 19
- Issue
- 2
- Pages
- 103-115
- ISSN
- 0022-4901 (ISSN-L)
- 1745-4603
- OpenAlex
- W2094306691
- Cited by
- 567
- References
- 7
- FWCI
- 3.63
- Type
- journal article
- Language
- en
- Open access
- closed
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- HUTCHINGS, J. B., & LILLFORD, P. J. (1988). THE PERCEPTION OF FOOD TEXTURE ‐ THE PHILOSOPHY OF THE BREAKDOWN PATH. Journal of Texture Studies. https://doi.org/10.1111/j.1745-4603.1988.tb00928.x
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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.
