The dynamic and complex peculiarities of the oral environment present several challenges
for controlling the aroma release during food consumption. They also pose higher …

To increase the appeal of plant protein–based meat analogs, further progress needs to be
made in their sensory perception. Given the limited number of studies on meat analogs, this …

Micro-aeration has been employed by the chocolate industry as a texture and flavour
modifier. However, the impact of micro-aeration on oral processing is still not well …

We illustrate how scientific understanding of Food Oral Processing enables food product
development with specific benefits for several target populations. in vivo, in vitro, and in …

The first bite involves the structural breakdown of foods due to the interaction with teeth and
is a crucial process in oral processing. Although in vitro experiments are useful in predicting …

Effectors are small, secreted proteins that promote pathogen virulence. Although key to
microbial infections, unlocking the intrinsic function of effectors remains a challenge. We …

Finite element analysis (FEA) is no longer a new technique in the fields of palaeontology,
anthropology, and evolutionary biology. It is nowadays a well-established technique within …

Highly processed foods tend to form weak structures which breakdown rapidly in the
gastrointestinal (GI) tract, often causing negative effects on human metabolism and health …

Diet is a driving force in human evolution. Two species of Plio-Pleistocene hominins,
Paranthropus robustus and Australopithecus africanus, have derived craniomandibular and …

Computational modelling of the in vivo mechanical response of various biological materials
within the human organism, such as brain tissue, bone, arteries, ingested food, is an …