Based on the bionic swallowing device in vitro of similar human-tongue motion during swallowing, the average correlation coefficients between the tongue trajectories of patients at five swallowing grades and those of the BSD were 0.87, proving its effectiveness and potential application. Furthermore, the corn-paste experiments of the bionic swallowing device showed that the dysphagia at five swallowing grades s could be a suitable choice for certain food concentration.

Ultrasonic spinning rheometry described time variation of the instantaneous viscosity curves for typical thickener solutions with alpha-amylase as a digestive enzyme. A K-n diagram was constructed from the obtained viscosity curves for quantitatively characterizing time-resolved rheological functionalities of fluid foods.

This article introduces a micro texture analyzer in terms of its origin, key features, reliability and data analysis of texture profile. This device was employed to explore the texture characteristics of the surface of an individual steamed rice (SR) and fried rice (FR) grain as influenced by different gastric digestion environments in vitro. Similar mechanical behaviors were shown, but the hardness and elastic modulus of FR were decreased less than that of SR during in vitro digestion in the same digestion condition.

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This study investigated the texture and rheological characteristics of silver carp surimi after being exposed to different concentrations of H₂O₂ and mince:water ratios during different washing cycles. Finally, it was revealed that there is possible texture damage of fish mince after being exposed to H₂O₂ as it results in a weaker surimi gel compared to the one prepared by the conventional washing method.

Early harvest had a greater effect on reducing the hardness of cooked whole grain while germination substantially reduced viscosities of flour paste. The softer texture of brown rice, about 10 N (32%) lower, could be achieved by germination and a further 5 N (46%) by harvesting early. Desired characteristics in rice flour as ingredients in the food industry and of whole grain for direct consumption can be achieved by selecting a suitable variety and by harvesting the grain early or germination.

Beads of low acyl gellan gum were produced using extrusion technique (dripping) followed by an ionotropic gelation step with calcium or potassium chloride. Gellan and salts concentrations suitable to gel beads formation were determined and mechanical properties of gellan beads were measured by uniaxial compression. Maximum force or force at failure was mainly dependent on the type and salt concentration. Young modulus, determined using Hertz approach, showed values between 445 and 840 kPa depending on polysaccharide concentration and cation type added.

This study studied mixtures of pectin and mucin at a range of pH values, as to obtain basic data on the phase behavior, self-assembly and rheology of these systems in relation to the oral and gastrointestinal processing of relevant foods.