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For: Laguna L, Fiszman S, Tarrega A. Saliva matters: Reviewing the role of saliva in the rheology and tribology of liquid and semisolid foods. Relation to in-mouth perception. Food Hydrocolloids 2021;116:106660. [DOI: 10.1016/j.foodhyd.2021.106660] [Cited by in Crossref: 11] [Cited by in F6Publishing: 12] [Article Influence: 5.5] [Reference Citation Analysis]
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1 Kitajima S, Sakamoto K, Kuroda M. Effects of TUG-891, a potent GPR120 agonist, on the physical and oral lipid- coating properties, and secretion of saliva. Physiol Behav 2023;265:114160. [PMID: 36934827 DOI: 10.1016/j.physbeh.2023.114160] [Reference Citation Analysis]
2 Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocolloids 2023;135:108106. [DOI: 10.1016/j.foodhyd.2022.108106] [Reference Citation Analysis]
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5 Ramli H, Zainal NFA, Hess M, Chan CH. Basic principle and good practices of rheology for polymers for teachers and beginners. Chemistry Teacher International 2022;0. [DOI: 10.1515/cti-2022-0010] [Reference Citation Analysis]
6 Mihnea M, Tobin AB, Lopez‐sanchez P, Garrido‐bañuelos G. Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees. Journal of Sensory Studies. [DOI: 10.1111/joss.12781] [Reference Citation Analysis]
7 Zhang Y, Chen Y, Chen J. The starch hydrolysis and aroma retention caused by salivary α-amylase during oral processing of food. Current Opinion in Food Science 2022;43:237-45. [DOI: 10.1016/j.cofs.2021.11.014] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
8 Meng Y, Xu J, Ma L, Jin Z, Prakash B, Ma T, Wang W. A review of advances in tribology in 2020–2021. Friction 2022;10:1443-1595. [DOI: 10.1007/s40544-022-0685-7] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
9 Wang S, Olarte Mantilla SM, Smith PA, Stokes JR, Smyth HE. Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocolloids 2021;120:106918. [DOI: 10.1016/j.foodhyd.2021.106918] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]