Oral Functions and Food Texture Perception

Dear Colleagues,

Oral functions have become essential elements of the study and interpretation of food texture perception. A number of oral functions are involved in the act of eating, such as occlusal force, tongue pressure and movements, and saliva composition and flow rate. In healthy people, these functions are related to good chewing, prehension, and swallowing performances. Ingested food needs some degree of disintegration while mixing with saliva to form a deformable mass that is easy to swallow. This path obviously depends on the characteristics of the food matrix but also of the oral functions. Food texture perception begins with the first bite and lasts after the final swallow by the perception of after-swallowing sensations. In recent years, a growing body of research has merged integrating oral functions with the dynamic study of food texture perception. In addition, there is a growing number of studies that bring instrumental technique measurements (rheology and tribology) closer to “oral contexts”.

Therefore, we are thrilled to receive papers regarding the investigation of food changes during the oral and swallowing stages, the ability for individuals to perform oral processing, and perception and measurement in relation to food texture. 

Prof. Dr. Susana Fiszman
Guest Editor
Dr. Laura Laguna
Dr. Amparo Tarrega
Co-Guest Editors

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