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December 1, 2001Food Science and Technology International

Review: the Use of Electromyography on Food Texture Assessment

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Authors

RGRegel Gonzalez-UsachJCJuan A. CárcelUniversitat Politècnica de València

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Gonzalez-Usach et al. (2001) studied this question.

synapsesocial.com/papers/6a8befd10ca85c7e33df1952https://doi.org/10.1106/nrht-l39d-hy1y-8rgb
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1MICROSTRUCTURAL CHARACTERISTICS AND COMPRESSION RESISTANCE AS INDICES OF SENSORY TEXTURE IN A CRUNCHY SNACK PRODUCT1996 · 33 citations
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  3. 3Variability of the masticatory process during chewing of elastic model foods2000 · 219 citations
  4. 4USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS: RELEVANCE TO MEASUREMENT OF FOOD TEXTURE1998 · 75 citations