イシハラ ミキ
Miki.ISHIHARA
石原 三妃
- 所属 松本大学大学院 健康科学研究科 健康科学専攻
- 松本大学 人間健康学部 健康栄養学科
- 職種 准教授
| 言語種別 | 英語 |
| 発行・発表の年月 | 2019/04 |
| 形態種別 | 研究論文 |
| 査読 | 査読あり |
| 標題 | Effects of the gel size before ingestion and agarose molecular weight on the textural properties of a gel bolus |
| 執筆形態 | 共著 |
| 掲載誌名 | Food Hydrocolloids |
| 掲載区分 | 国外 |
| 巻・号・頁 | 89,pp.892-900 |
| 総ページ数 | 9 |
| 著者・共著者 | Hatsue Moritaka Kentaro Yamanaka Naoki Kobayashi Miki Ishihara Katsuyoshi Nishinari |
| 概要 | The purpose of this study was to obtain basic information on the factors that affect bolus formation.
We investigated the effects of the gel size before ingestion and agarose molecular weight on the instrumental textural properties and particle size distribution of boluses collected after different oral processing durations. In the early stages of chewing, the initial bolus hardness and rate of hardness reduction were strongly influenced by the molecular weight of the agarose and the gel size before ingestion with the influence decreasing in the later stages of chewing. |