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<!DOCTYPE html><html lang="en"><head><title data-react-helmet="true">Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food</title> <meta data-react-helmet="true" name="viewport" content="width=device-width, initial-scale=1, maximum-scale=5, viewport-fit=cover"/><meta data-react-helmet="true" property="og:site_name" content="scite.ai"/><meta data-react-helmet="true" property="og:type" content="website"/><meta data-react-helmet="true" property="twitter:card" content="summary_large_image"/><meta data-react-helmet="true" name="twitter:site" content="@scite"/><meta data-react-helmet="true" property="title" content="Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food"/><meta data-react-helmet="true" property="og:title" content="Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food"/><meta data-react-helmet="true" property="twitter:title" content="Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food"/><meta data-react-helmet="true" property="og:image" content="http://image.thum.io/get/ogImage/https://scite.ai/reports/influence-of-hydration-and-starch-jlYy64?bannerClosed=true&onboardingOff=true&paywallOff=true&v=2"/><meta data-react-helmet="true" property="twitter:image" content="http://image.thum.io/get/ogImage/https://scite.ai/reports/influence-of-hydration-and-starch-jlYy64?bannerClosed=true&onboardingOff=true&paywallOff=true&v=2"/><meta data-react-helmet="true" name="description" content="Mentioning: 16 - Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing."/><meta data-react-helmet="true" property="og:description" content="Mentioning: 16 - Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing."/><meta data-react-helmet="true" property="twitter:description" content="Mentioning: 16 - Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing."/><meta data-react-helmet="true" property="og:url" content="https://scite.ai/reports/influence-of-hydration-and-starch-jlYy64"/><meta data-react-helmet="true" name="citation_title" content="Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food"/><meta data-react-helmet="true" name="citation_doi" content="10.1039/c4fo00573b"/><meta data-react-helmet="true" name="citation_author" content="Boehm, Michael W."/><meta data-react-helmet="true" name="citation_author" content="Warren, Frederick J."/><meta data-react-helmet="true" name="citation_author" content="Moore, Jackson E."/><meta data-react-helmet="true" name="citation_author" content="Baier, Stefan K."/><meta data-react-helmet="true" name="citation_author" content="Gidley, Michael J."/><meta data-react-helmet="true" name="citation_author" content="Stokes, Jason R."/><meta data-react-helmet="true" name="citation_year" content="2014"/><meta data-react-helmet="true" name="citation_journal_title" content="Food Funct."/><meta data-react-helmet="true" name="citation_volume" content="5"/><meta data-react-helmet="true" name="citation_issue" content="11"/><meta data-react-helmet="true" name="citation_abstract" content="Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing."/><meta data-react-helmet="true" name="citation_public_url" content="https://doi.org/10.1039/c4fo00573b"/> <link data-react-helmet="true" rel="preconnect" href="https://cdn.scite.ai" crossorigin="true"/><link data-react-helmet="true" rel="preconnect" href="https://fonts.googleapis.com"/><link data-react-helmet="true" rel="preconnect" href="https://fonts.gstatic.com" crossorigin="true"/><link data-react-helmet="true" rel="shortcut icon" href="https://cdn.scite.ai/assets/images/favicon.ico"/><link data-react-helmet="true" rel="stylesheet preload prefetch" as="style" href="https://cdn.scite.ai/assets/css/line-awesome-font-awesome.min.css?v=2"/><link data-react-helmet="true" rel="preload" as="style" href="https://fonts.googleapis.com/css2?family=IBM+Plex+Sans:wght@200;300;400;500;600&display=swap"/><link data-react-helmet="true" rel="stylesheet" as="style" href="https://fonts.googleapis.com/css2?family=IBM+Plex+Sans:wght@200;300;400;500;600&display=swap" media="print" onload="this.media='all'"/><link data-react-helmet="true" rel="canonical" href="https://scite.ai/reports/influence-of-hydration-and-starch-jlYy64"/> <script data-react-helmet="true" src="https://www.recaptcha.net/recaptcha/api.js?render=6LcnMGsqAAAAAJLHdGuust5QwzLk-asKPW5MWbAx"></script><script data-react-helmet="true" type="application/ld+json">{"@context":"http://schema.org","@graph":[{"@id":"#issue","@type":"PublicationIssue","issueNumber":"11","datePublished":2014,"isPartOf":{"@id":"#periodical","@type":["PublicationVolume","Periodical"],"name":"Food Funct.","issn":["2042-6496","2042-650X"],"volumeNumber":"5","publisher":"Royal Society of Chemistry (RSC)"}},{"@type":"ScholarlyArticle","isPartOf":"#issue","description":"Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing.","abstract":"Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing.","sameAs":"https://doi.org/10.1039/c4fo00573b","pagination":"2775-2782","name":"Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food","headline":"Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food","author":["Michael W. Boehm","Frederick J. Warren","Jackson E. Moore","Stefan K. Baier","Michael J. Gidley","Jason R. Stokes"],"publisher":{"@type":"Organization","name":"Royal Society of Chemistry (RSC)"},"datePublished":2014}]}</script> <link data-chunk="main" rel="stylesheet" href="https://cdn.scite.ai/assets/dist/main.2a4a881c9257077826c8.css"> <link data-chunk="Report" rel="stylesheet" href="https://cdn.scite.ai/assets/dist/6901.00ffb5a62514ad11206f.css"> <link data-chunk="Report" rel="stylesheet" href="https://cdn.scite.ai/assets/dist/6392.ee3f7fe674ceac954f77.css"> </head> <body><div id="scite-app"><!--$--><div class="ReportApp__layout___ljMuO"><div><nav class="NavBar__navBarContainer___skQfv"><div class="NavBar__navBar___ELwVq NavBar__notStatic___bzily" style="transform:translate3d(0,0%,0)"><div class="NavBar__navContents___X2u7r"><a class="NavBar__logo___aYKoi" href="/"><img alt="scite logo" width="115px" height="38px" class="NavBar__logoDesktop___Cwo_2" style="filter:contrast(2.15)" src="https://cdn.scite.ai/assets/images/logo-blue.svg"/><img alt="scite logo" width="64px" height="38px" 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Boehm</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-queensland-pd6K">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/frederick-j-warren-y8jN2l"><span>Frederick J. Warren</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/arc-centre-of-excellence-for-X44gE">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/jackson-e-moore-vy4wgJ"><span>Jackson E. Moore</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-queensland-pd6K">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span></div><div class="TitlePaper__abstractWrapper___S7D_F"><span><h2 class="Header__h2___MuBOH TitlePaper__abstract___GrSZl"><strong>Abstract:</strong> <!-- --> <!-- --> <span>Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the t…</span><span class="TitlePaper__expandAbstract___O_45M" role="button" tabindex="0"> <!-- --> <!-- -->Show more</span></h2></span></div><a class="TitlePaper__helpMeCta___oNbp1 Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j TitlePaper__helpMeCta___oNbp1" tabindex="0" role="button">Help me understand this report</a></div></div><div class="ReportDropdown__dropdownMenuContainer___G8S6M"><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div><div><div class="ReportPanel__mainLayout___kuDP5"><div class="ReportPanel__filtersLayout___KAxUi"><div class="Filters__filters___FcFPI"><div class="Filters__loadingLayout___i7nI3" style="opacity:0;pointer-events:auto"><div data-testid="circle-spinner" class="CircleSpinner__sciteLoadingRing___nlTrH" style="width:80px;height:80px"><div class="CircleSpinner__ringComponent____iKPi" 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class=" css-1wy0on6"><style data-emotion="css 1u9des2-indicatorSeparator">.css-1u9des2-indicatorSeparator{-webkit-align-self:stretch;-ms-flex-item-align:stretch;align-self:stretch;width:1px;background-color:hsl(0, 0%, 80%);margin-bottom:8px;margin-top:8px;box-sizing:border-box;}</style><span class=" css-1u9des2-indicatorSeparator"></span><style data-emotion="css 1xc3v61-indicatorContainer">.css-1xc3v61-indicatorContainer{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-transition:color 150ms;transition:color 150ms;color:hsl(0, 0%, 80%);padding:8px;box-sizing:border-box;}.css-1xc3v61-indicatorContainer:hover{color:hsl(0, 0%, 60%);}</style><div class=" css-1xc3v61-indicatorContainer" aria-hidden="true"><style data-emotion="css 8mmkcg">.css-8mmkcg{display:inline-block;fill:currentColor;line-height:1;stroke:currentColor;stroke-width:0;}</style><svg height="20" width="20" viewBox="0 0 20 20" aria-hidden="true" focusable="false" class="css-8mmkcg"><path d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Next‐generation Handl</span></label><span><span>2</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Pre‐gastric Processing and Salivary α‐Amylase</span></label><span><span>1</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Discussion</span></label><span><span>1</span></span></div><div class="CheckRowCount__sectionRow___vyiE6"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Breakdown During Oral Processing</span></label><span><span>1</span></span></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Citation Types"><div class="FilterCard__tooltip___q395i Tooltip__reference___hgPSY"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Citation Types<!-- --> </p><i class="FilterCard__icon___iqNMr fa fa-info-circle"></i></div></div><div class=""><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Supporting</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">0</span></div></div><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Mentioning</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">16</span></div></div><div class="Classification__row___s1V6w"><div class="Classification__rowLeft___VoLlX"><label class="CheckRow__checkRow___Wumpa"><input class="fa fa-lg fa-check Checkbox__checkbox___dGd5x " type="checkbox"/><span class="CheckRow__checkRowLabel___ax_ST">Contrasting</span></label><div class="Classification__rowType___282g8"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i></div></div><div class="Classification__rowRight___Zxitp"><span class="Classification__count___Y86vw">0</span></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Year Published"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Year Published<!-- --> </p></div><div class="Filters__yearRange___mtpTm"><div class="CitationsYearBarChart__barChartContainer___fOCtc"><div class="CitationsYearBarChart__barChart___J1Zgl"><div class="CitationsYearBarChart__bar___QB0KQ" style="width:16.666666666666668%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:2.9431065252742rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:33.333333333333336%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:0rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:16.666666666666668%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:1.8568934747257995rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:16.666666666666668%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:4.8rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:50%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:0rem"></div></div></div><div class="CitationsYearBarChart__bar___QB0KQ" style="width:16.666666666666668%"><div class="CitationsYearBarChart__barContainer___A2gcx Tooltip__reference___hgPSY"><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__supporting___iMyv8" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__contradicting___ZRgkC" style="height:NaNrem"></div><div class="CitationsYearBarChart__barPart___aKZ37 CitationsYearBarChart__mentioning___rfif5" style="height:1.8568934747257995rem"></div></div></div></div></div><div><div aria-disabled="false" class="undefined InputRangeFilter__range___i8qUt"><span class="InputRangeFilter__hide___cvWG2 input-range__label--min"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2015</span></span><div class="InputRangeFilter__track___Fdwrd input-range__track--background"><div style="left:0%;width:100%" class="InputRangeFilter__track___Fdwrd InputRangeFilter__activeTrack___Xb3wK"></div><span class="input-range__slider-container" style="position:absolute;left:0%"><span class="InputRangeFilter__label___uyn35 InputRangeFilter__labelValue___vCEiN InputRangeFilter__labelBottom___LxO3k"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2015</span></span><div aria-valuemax="2023" aria-valuemin="2015" aria-valuenow="2015" class="InputRangeFilter__slider___CpeJ9" draggable="false" role="slider" tabindex="0"></div></span><span class="input-range__slider-container" style="position:absolute;left:100%"><span class="InputRangeFilter__label___uyn35 InputRangeFilter__labelValue___vCEiN InputRangeFilter__labelBottom___LxO3k"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2023</span></span><div aria-valuemax="2023" aria-valuemin="2015" aria-valuenow="2023" class="InputRangeFilter__slider___CpeJ9" draggable="false" role="slider" tabindex="0"></div></span></div><span class="InputRangeFilter__hide___cvWG2 input-range__label--max"><span class="input-range__label-container InputRangeFilter__labelContainer___UOzQG">2023</span></span></div></div></div></div></div><div class="FilterCard__filterCard___bZEVP"><div class="FilterCard__noInput___lsgWM"><div class="FilterCard__filterCardHeader___puB2k" role="button" tabindex="0" aria-label="Expand Publication Types"><p class="FilterCard__header___dRl1u Paragraph__body____m5FY Paragraph__bold___PhFOq">Publication Types<!-- --> </p></div><div><style data-emotion="css b62m3t-container">.css-b62m3t-container{position:relative;box-sizing:border-box;}</style><div class=" css-b62m3t-container"><style data-emotion="css 7pg0cj-a11yText">.css-7pg0cj-a11yText{z-index:9999;border:0;clip:rect(1px, 1px, 1px, 1px);height:1px;width:1px;position:absolute;overflow:hidden;padding:0;white-space:nowrap;}</style><span id="react-select-30260-live-region" class="css-7pg0cj-a11yText"></span><span aria-live="polite" aria-atomic="false" 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css-0"></span><style data-emotion="css 1xc3v61-indicatorContainer">.css-1xc3v61-indicatorContainer{display:-webkit-box;display:-webkit-flex;display:-ms-flexbox;display:flex;-webkit-transition:color 150ms;transition:color 150ms;color:hsl(0, 0%, 80%);padding:8px;box-sizing:border-box;}.css-1xc3v61-indicatorContainer:hover{color:hsl(0, 0%, 60%);}</style><div class=" css-1xc3v61-indicatorContainer" aria-hidden="true"><style data-emotion="css 8mmkcg">.css-8mmkcg{display:inline-block;fill:currentColor;line-height:1;stroke:currentColor;stroke-width:0;}</style><svg height="20" width="20" viewBox="0 0 20 20" aria-hidden="true" focusable="false" class="css-8mmkcg"><path d="M4.516 7.548c0.436-0.446 1.043-0.481 1.576 0l3.908 3.747 3.908-3.747c0.533-0.481 1.141-0.446 1.574 0 0.436 0.445 0.408 1.197 0 1.615-0.406 0.418-4.695 4.502-4.695 4.502-0.217 0.223-0.502 0.335-0.787 0.335s-0.57-0.112-0.789-0.335c0 0-4.287-4.084-4.695-4.502s-0.436-1.17 0-1.615z"></path></svg></div></div></div></div></div></div><div class="CitationsHeader__settingsButtonLayout___SCS1l"><button class="SettingsButton__btn___P6KmW Button__btn___k1xtO Button__btn--transparent___XnBIC Button__size--medium___yX63r Button__tiny___hya9X" aria-label="Settings button"><i class="SettingsButton__icon___w15lK fa fa-sliders-h"></i><span>Settings</span></button></div></div><div class="PapersList__citationList___nW0RR"><div style="opacity:1;pointer-events:auto"><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…In the case of biscuits, a large number of intact (corn) starch granules may still be seen once ingested food is ready to swallow <cite data-doi="10.1111/jtxs.12058"></cite>. A similarly low digestion of starch in mechanically comminuted potato crisps/chips has also previously been noted in vitro <cite class="target" data-doi="10.1039/c4fo00573b"></cite>. Conversely, in vitro studies using human α‐amylase suggested that over a third of starch with a fully disrupted granular structure could be broken down into short dextrins <cite data-doi="10.1002/star.201200204"></cite>.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Pre‐gastric Processing and Salivary α‐Amylase</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->85%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/starch-digestion-in-the-upper-OV150NQ"><h3 class="Paper__title___WkJQP">Starch digestion in the upper gastrointestinal tract of humans</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/saloni-gill-xQV4yJ"><span>Gill</span></a><sup class="Authors__affiliationSup___Vvflj">1</sup><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/matthew-wilcox-A3QnV3"><span>Wilcox</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/newcastle-university-dOax">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/j-r-a-pearson-5GamjZ"><span>Pearson</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/newcastle-university-dOax">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2018</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/starch-starke-wmN0e"><em>Starch Stärke</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/starch-digestion-in-the-upper-OV150NQ"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">35</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">28</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1002/star.201700111" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PapersList__paywalledCites___XIuJQ"><div class="PapersList__paperCardsLayout___dtzN9"><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…In the case of biscuits, a large number of intact (corn) starch granules may still be seen once ingested food is ready to swallow <cite data-doi="10.1111/jtxs.12058"></cite>. A similarly low digestion of starch in mechanically comminuted potato crisps/chips has also previously been noted in vitro <cite class="target" data-doi="10.1039/c4fo00573b"></cite>. Conversely, in vitro studies using human α‐amylase suggested that over a third of starch with a fully disrupted granular structure could be broken down into short dextrins <cite data-doi="10.1002/star.201200204"></cite>.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Pre‐gastric Processing and Salivary α‐Amylase</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->85%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/starch-digestion-in-the-upper-OV150NQ"><h3 class="Paper__title___WkJQP">Starch digestion in the upper gastrointestinal tract of humans</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/saloni-gill-xQV4yJ"><span>Gill</span></a><sup class="Authors__affiliationSup___Vvflj">1</sup><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/matthew-wilcox-A3QnV3"><span>Wilcox</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/newcastle-university-dOax">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/j-r-a-pearson-5GamjZ"><span>Pearson</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/newcastle-university-dOax">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2018</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/starch-starke-wmN0e"><em>Starch Stärke</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/starch-digestion-in-the-upper-OV150NQ"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">35</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">28</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1002/star.201700111" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…In vitro studies show that ground crisps absorb moisture from a step addition of buffer solution leading to a clear rise in G′, suggesting an increase in the cohesive nature of the paste (Boehm et al . <cite class="target" data-doi="10.1039/c4fo00573b"></cite>).…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Discussion</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->97%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"></div></div></div><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/oral-processing-of-low-water-65gVLg"><h3 class="Paper__title___WkJQP">Oral Processing of Low Water Content Foods – A Development to <scp>H</scp>utchings and <scp>L</scp>illford's Breakdown Path</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/david-hawthornthwaite-RQneD3"><span>Hawthornthwaite</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/coventry-university-L6Vr">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/yaneez-ramjan-g2rNOd"><span>Ramjan</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/coventry-university-L6Vr">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/andrew-j-rosenthal-R5Yy35"><span>Rosenthal</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/coventry-university-L6Vr">3</a></sup></div><span> </span></div><span> <!-- -->2015</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/journal-of-texture-studies-G3Ed3"><em>Journal of Texture Studies</em></a></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/oral-processing-of-low-water-65gVLg"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">13</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">3</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1111/jtxs.12126" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>The "hard to swallow" phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford's break down path (Journal of Texture Studies 19: 103-115). From our data we propose a modification to the Hutchings and Lillford model which allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behaviour of some dry, carbohydrate rich, foods previously constrained to fit extant models.Since TDS does not measure the magnitude of an attribute, we undertook Time Intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky/cohesive sensations may remain paramount but diminish in intensity, prior to swallowing. KeywordsDry foods; Low water content; oral processing; Hutchings and Lillford's break down path; Temporal Dominance of Sensations; Hard to swallow oil seed paste Practical applicationModelling oral processing may help us to understand the triggers for swallowing and thus assist people with swallowing difficulties (dysphagia). The much cited model developed by Hutchings and Lillford appears not to hold for all foods and exceptions necessarily require further investigation. This paper considers other published studies on oral processing of low water foods, offering an alternative interpretation to those previously given.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div class="PaperCard__paperCard___Tkx_L PaperCard__card___rYfBl"><div><div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…Additionally, methods such as acoustic signal capture (Saeleaw & Schleining, <cite data-doi="10.1016/j.jfoodeng.2011.03.012"></cite>) and jaw activity measurements (Koc et al, ) nicely supplement mechanical testing and sensory trials. There have also been advancements to in vitro approaches that capture the transient behavior of some important physical properties, for example, bulk elastic modulus (Boehm et al, <cite class="target" data-doi="10.1039/c4fo00573b"></cite>; Boehm, Baier, & Stokes, <cite data-doi="10.1016/j.foodres.2013.07.052"></cite>) and friction (Selway & Stokes, <cite data-doi="10.1016/j.foodres.2013.07.044"></cite>). Recently, Mohammed, Charalambides, Williams, and Rasburn (<cite data-doi="10.1016/j.ifset.2013.11.015"></cite>) used scanning electron microscopy, X‐ray micro tomography, and finite element modeling to probe microstructural changes during compression while simultaneously collecting stress–strain responses; this approach combines several techniques to investigate potential changes occurring during first bite and comminution.…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Breakdown During Oral Processing</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…As the soft bolus forms, the bolus elastic modulus, G ′, will depend on parameters such as time of hydration, t , and solids concentration, c . See Boehm et al (<cite data-doi="10.1016/j.foodres.2013.07.052"></cite>) and Boehm et al (<cite class="target" data-doi="10.1039/c4fo00573b"></cite>) for more details about the rheological response of the bolus…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Next‐generation Handl</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div><div aria-hidden="true" class="PaperCard__expandingWrapper___JmHu_" style="overflow:hidden;height:0;opacity:0"><div style="width:fit-content"><div class="Citation__citation___I7BGj Citation__citationGrid___yNzom"><div class="Citation__rightCol___rqdSW"><div class="Citation__snippetLayout___VCTXv"><div class="Snippet__snippetWrapper___pL8c1"><span><span><div>“…As bolus formation proceeds, the particles hydrate and soften, aggregate and form the soft mass that is eventually swallowed. We have focused extensively on the rheological properties of that soft mass in relation to potato chips (Boehm et al, <cite data-doi="10.1016/j.foodres.2013.07.052"></cite>; Boehm et al, <cite class="target" data-doi="10.1039/c4fo00573b"></cite>), and we have analyzed the transient and pseudo‐steady state behavior of the bolus. We found that the bolus elasticity, G ′, can be modeled in terms of a square‐root‐of‐time dependence and a power law dependence on solids concentration (Figure ).…”</div></span></span></div></div><div class="Citation__citeInfo___v24kU"><span class="Citation__section___YjAW3"><b>Section</b>: <!-- -->Next‐generation Handl</span><span class="Citation__typeInfo___s7iNF"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="Citation__citationType___LuRbr">mentioning</span><div class="Tooltip__reference___hgPSY"><div class="Citation__classificationDetails___xRtK5"><span class="Citation__classificationDetail___vPtBx">confidence: <!-- -->99%</span></div></div></span></div></div><div class="Citation__actions___STMoF"><div class="Tooltip__reference___hgPSY"><i class="CopyButton__copyButton___I1ybw fa fa-copy" role="button" tabindex="0"></i></div><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div></div></div><span class="PaperCard__expandCard___m8Yf4" role="button" tabindex="0"><div class="OpenerIcon__folder___jiKx6 false undefined"><i class="OpenerIcon__angleDown___QHC0i icon icon-down-carret"></i></div>See 1 more Smart Citation</span><div class="PaperCard__grid___NMQAD"><div class="PaperCard__abstractWrapper___Yq394"><div class="Paper__paper___CWi0y"><a class="Paper__title___WkJQP Link__link___plGt2 Link__bold___JGJNO Paper__title___WkJQP" tabindex="0" href="/reports/the-role-of-saliva-in-8g0V1X9"><h3 class="Paper__title___WkJQP">The role of saliva in oral processing: Reconsidering the breakdown path paradigm</h3></a><div class="Paper__referenceLine___quVTP"><div class="Authors__authors___uWMEz Paper__lineItem___FXrg7"><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/michael-w-boehm-ePPgMm"><span>Boehm</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/pepsi-united-states-9b0E2">1</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/gleb-e-yakubov-EWrr1b"><span>Yakubov</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-queensland-pd6K">2</a></sup></div><span>, </span></div><div class="Authors__author___TTnHS"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/authors/jason-r-stokes-b2maL6"><span>Stokes</span></a><div class="Tooltip__reference___hgPSY"><sup class="Authors__affiliationSup___Vvflj"><a class="Link__link___plGt2 Link__blueLink___BhE5_" tabindex="0" href="/affiliations/university-of-queensland-pd6K">3</a></sup></div><span> </span></div><span class="Authors__link___k07oy">et al.</span><span> <!-- -->2019</span></div><span class="Paper__lineItem___FXrg7"><span class="Reference__reference___AIzFu"><span><a class="Link__link___plGt2 Link__underline___K1Y7j" tabindex="0" href="/journals/journal-of-texture-studies-G3Ed3"><em>Journal of Texture Studies</em></a></span><span class="Badge__pill___QnwOm Reference__preprintBadge___m9cqn"><span><div class="Tooltip__reference___hgPSY">Self Cite</div></span></span></span></span></div><div class="Paper__tallyLayout___k19c4"><a class="HorizontalTally__horizontalTally___gMrpx" href="/reports/the-role-of-saliva-in-8g0V1X9"><div class="HorizontalTally__inner___AzKR8"><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--publications___MBaqU icon-publications"></i><span class="HorizontalTally__count___ZuxQA">45</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--supporting___ru3vm icon-supporting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--mentioning___zHr8j icon-mentioning"></i><span class="HorizontalTally__count___ZuxQA">19</span></div></div><div class="HorizontalTally__column___d6ltY"><div class="Tooltip__reference___hgPSY"><i class="undefined TypeIcon__typeIcon___USGCh icon TypeIcon__typeIcon--contradicting___BpYwd icon-contradicting"></i><span class="HorizontalTally__count___ZuxQA">0</span></div></div></div></a></div><div class="Paper__linksLayout___Ql9Qd"><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" href="https://doi.org/10.1111/jtxs.12411" tabindex="0" role="link" target="_blank" rel="noopener noreferrer nofollow">View full text</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Add to dashboard</a><a class="Paper__link___YsYPi Link__link___plGt2 Link__blueLink___BhE5_ Link__underline___K1Y7j Paper__link___YsYPi" tabindex="0" role="button">Cite</a></div></div><div aria-hidden="true" style="overflow:hidden;height:0;opacity:0"><div style="width:auto"><p class="Abstract__abstract___V8wNr PaperCard__abstract___lR5RS Paragraph__body____m5FY"><span><span>We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualized by Hutchings and Lillford. The key innovation in their seminal 1988 paper was shifting the focus from intact food properties, measured in the lab, toward strategies to capture the dynamic nature of eating. This has stimulated great progress in the field, but a key aspect missing in oral processing research is the conversion of the Hutchings and Lillford breakdown path conceptual model into quantifiable parameters considered in the context of physiological factors such as saliva and oral movements. To address these shortcomings, we propose the following analysis: Hutchings's and Lillford's definitions of “Structure” and “Lubrication” are incomplete and they comprise many and varied physicochemical properties. We offer, here, a deeper analysis of each parameter, and propose strategies for researchers to consider in their quantification as an update of the Hutchings and Lillford Breakdown path.</span></span></p></div></div></div><div class="PaperCard__menu___wXkM0"><a class="PaperCard__textButton___ncs_Z" tabindex="0">show abstract</a><div class=""><i class="fa fa-2x fa-ellipsis-h DropdownMenu__dropdownMenuIcon___LGAcI"></i></div></div></div></div></div></div></div><div class="PapersList__loading___Yxc5F" style="opacity:0;pointer-events:none"><div data-testid="circle-spinner" class="CircleSpinner__sciteLoadingRing___nlTrH" style="width:80px;height:80px"><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div><div class="CircleSpinner__ringComponent____iKPi" style="border-color:#0062ff transparent transparent transparent;width:64px;height:64px;margin:8px;border-width:8px"></div></div></div></div></div></div></div></div></div></div></div><div class="Footer__layout___jrAhC"><div class="Footer__mainLayout___MVOfi"><div class="Footer__aboutContainer___TwE0S"><img width="128px" height="41px" alt="scite logo" src="https://cdn.scite.ai/assets/images/logo.svg"/><p class="Paragraph__body____m5FY">scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.</p><div class="Footer__contact___DGc_M"><h6 class="Header__h6___QzBvp">Contact Info</h6><div><p class="Footer__address___VMUTY Paragraph__body____m5FY">customersupport@researchsolutions.com</p><p class="Footer__address___VMUTY Paragraph__body____m5FY">10624 S. 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A similarly low digestion of starch in mechanically comminuted potato crisps\u002Fchips has also previously been noted in vitro \u003Ccite data-doi=\"10.1039\u002Fc4fo00573b\"\u003E\u003C\u002Fcite\u003E. Conversely, in vitro studies using human α‐amylase suggested that over a third of starch with a fully disrupted granular structure could be broken down into short dextrins \u003Ccite data-doi=\"10.1002\u002Fstar.201200204\"\u003E\u003C\u002Fcite\u003E.","lang":"en","langConfidence":"0.9599999785423279","refLocation":"star201700111-bib-0029\u002F1","memberId":311,"selfCites":[],"snippetHidden":false},{"id":1938888103,"source":"10.1111\u002Fjtxs.12126","target":"10.1039\u002Fc4fo00573b","negative":0.04343814700841903,"positive":0.083636574447155,"neutral":0.9681814789772034,"section":"discussion","type":"mentioning","typeConfidence":0.9681814789772034,"snippet":"In vitro studies show that ground crisps absorb moisture from a step addition of buffer solution leading to a clear rise in G′, suggesting an increase in the cohesive nature of the paste (Boehm et al . \u003Ccite data-doi=\"10.1039\u002Fc4fo00573b\"\u003E\u003C\u002Fcite\u003E).","lang":"en","langConfidence":"0.8700000047683716","refLocation":"jtxs12126-bib-0001\u002F1","memberId":311,"selfCites":[],"snippetHidden":false},{"id":2036080655,"source":"10.1111\u002Fjtxs.12411","target":"10.1039\u002Fc4fo00573b","negative":0.009648490324616432,"positive":0.011662879027426243,"neutral":1,"section":"breakdown during oral processing","type":"mentioning","typeConfidence":1,"snippet":"Additionally, methods such as acoustic signal capture (Saeleaw & Schleining, \u003Ccite data-doi=\"10.1016\u002Fj.jfoodeng.2011.03.012\"\u003E\u003C\u002Fcite\u003E) and jaw activity measurements (Koc et al, ) nicely supplement mechanical testing and sensory trials. There have also been advancements to in vitro approaches that capture the transient behavior of some important physical properties, for example, bulk elastic modulus (Boehm et al, \u003Ccite data-doi=\"10.1039\u002Fc4fo00573b\"\u003E\u003C\u002Fcite\u003E; Boehm, Baier, & Stokes, \u003Ccite data-doi=\"10.1016\u002Fj.foodres.2013.07.052\"\u003E\u003C\u002Fcite\u003E) and friction (Selway & Stokes, \u003Ccite data-doi=\"10.1016\u002Fj.foodres.2013.07.044\"\u003E\u003C\u002Fcite\u003E). Recently, Mohammed, Charalambides, Williams, and Rasburn (\u003Ccite data-doi=\"10.1016\u002Fj.ifset.2013.11.015\"\u003E\u003C\u002Fcite\u003E) used scanning electron microscopy, X‐ray micro tomography, and finite element modeling to probe microstructural changes during compression while simultaneously collecting stress–strain responses; this approach combines several techniques to investigate potential changes occurring during first bite and comminution.","lang":"en","langConfidence":"0.8999999761581421","refLocation":"jtxs12411-bib-0008\u002F1","memberId":311,"selfCites":[{"type":"SHAREDAUTHOR","family":"Boehm","given":"Michael W."},{"type":"SHAREDAUTHOR","family":"Baier","given":"Stefan K."},{"type":"SHAREDAUTHOR","family":"Stokes","given":"Jason R."}],"snippetHidden":false},{"id":2036080704,"source":"10.1111\u002Fjtxs.12411","target":"10.1039\u002Fc4fo00573b","negative":0.013240501284599304,"positive":0.025813983753323555,"neutral":1,"section":"next‐generation handl","type":"mentioning","typeConfidence":1,"snippet":"As the soft bolus forms, the bolus elastic modulus, G ′, will depend on parameters such as time of hydration, t , and solids concentration, c . See Boehm et al (\u003Ccite data-doi=\"10.1016\u002Fj.foodres.2013.07.052\"\u003E\u003C\u002Fcite\u003E) and Boehm et al (\u003Ccite data-doi=\"10.1039\u002Fc4fo00573b\"\u003E\u003C\u002Fcite\u003E) for more details about the rheological response of the bolus","lang":"en","langConfidence":"0.8299999833106995","refLocation":"jtxs12411-bib-0008\u002F2","memberId":311,"selfCites":[{"type":"SHAREDAUTHOR","family":"Boehm","given":"Michael W."},{"type":"SHAREDAUTHOR","family":"Baier","given":"Stefan K."},{"type":"SHAREDAUTHOR","family":"Stokes","given":"Jason R."}],"snippetHidden":false},{"id":2036080711,"source":"10.1111\u002Fjtxs.12411","target":"10.1039\u002Fc4fo00573b","negative":0.0023163862992078067,"positive":0.0035049014259129763,"neutral":1,"section":"next‐generation handl","type":"mentioning","typeConfidence":1,"snippet":"As bolus formation proceeds, the particles hydrate and soften, aggregate and form the soft mass that is eventually swallowed. 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We found that the bolus elasticity, G ′, can be modeled in terms of a square‐root‐of‐time dependence and a power law dependence on solids concentration (Figure ).","lang":"en","langConfidence":"0.9100000262260437","refLocation":"jtxs12411-bib-0008\u002F3","memberId":311,"selfCites":[{"type":"SHAREDAUTHOR","family":"Boehm","given":"Michael W."},{"type":"SHAREDAUTHOR","family":"Baier","given":"Stefan K."},{"type":"SHAREDAUTHOR","family":"Stokes","given":"Jason R."}],"snippetHidden":false},{"source":"10.1016\u002Fj.cofs.2015.06.011","target":"10.1039\u002Fc4fo00573b","selfCites":[],"dataSource":"CR"},{"source":"10.1016\u002Fj.foodhyd.2019.05.056","target":"10.1039\u002Fc4fo00573b","selfCites":[],"dataSource":"CR"},{"source":"10.1016\u002Fj.foodhyd.2022.108319","target":"10.1039\u002Fc4fo00573b","selfCites":[],"dataSource":"CR"},{"source":"10.1016\u002Fj.foodres.2019.04.037","target":"10.1039\u002Fc4fo00573b","selfCites":[],"dataSource":"CR"}],"citationTallies":{"10.1002\u002Fstar.201700111":{"total":28,"supporting":0,"contradicting":0,"mentioning":28,"unclassified":0,"doi":"10.1002\u002Fstar.201700111","citingPublications":35},"10.1111\u002Fjtxs.12126":{"total":3,"supporting":0,"contradicting":0,"mentioning":3,"unclassified":0,"doi":"10.1111\u002Fjtxs.12126","citingPublications":13},"10.1111\u002Fjtxs.12411":{"total":19,"supporting":0,"contradicting":0,"mentioning":19,"unclassified":0,"doi":"10.1111\u002Fjtxs.12411","citingPublications":45},"10.1016\u002Fj.cofs.2015.06.011":{"total":44,"supporting":2,"contradicting":0,"mentioning":42,"unclassified":0,"doi":"10.1016\u002Fj.cofs.2015.06.011","citingPublications":89},"10.1016\u002Fj.foodhyd.2019.05.056":{"total":3,"supporting":0,"contradicting":0,"mentioning":3,"unclassified":0,"doi":"10.1016\u002Fj.foodhyd.2019.05.056","citingPublications":9},"10.1016\u002Fj.foodhyd.2022.108319":{"total":1,"supporting":0,"contradicting":0,"mentioning":1,"unclassified":0,"doi":"10.1016\u002Fj.foodhyd.2022.108319","citingPublications":4},"10.1016\u002Fj.foodres.2019.04.037":{"total":7,"supporting":1,"contradicting":0,"mentioning":6,"unclassified":0,"doi":"10.1016\u002Fj.foodres.2019.04.037","citingPublications":7}},"metadata":{"totalCitationCount":16,"restrictedCitationCount":5,"distinctSourceCount":18},"papers":{"10.1002\u002Fstar.201700111":{"id":238668534,"doi":"10.1002\u002Fstar.201700111","slug":"starch-digestion-in-the-upper-OV150NQ","type":"journal-article","title":"Starch digestion in the upper gastrointestinal tract of humans","abstract":"Starch provides a large proportion of the dietary energy consumed worldwide. The breakdown of dietary starch is driven by α-amylase produced by the salivary glands and pancreatic acini and is completed by a range of brushborder bound enzymes. This enzymatic digestion is aided by mechanical and secretory actions of the gastrointestinal tract. The absorption of the resultant glucose in the small intestine is primarily driven by two separate transport proteins À SGLT1 and GLUT2. The control of processes that govern starch digestion is complex and still not fully understood, although it appears that the human gut has the ability to sense both glucose and non-sweet glucose oligomers. Recent work has also suggested that variations in the genes encoding for α-amylase also appear to be associated with health outcomes. The authors consider the physiological factors that govern starch digestion and absorption, consider other dietary factors that may impact on this process and attempt to highlight the limitations in current knowledge to help focus future research needs in relation to starch digestion the upper gastrointestinal tract.","authors":[{"family":"Gill","given":"Saloni","authorSlug":"saloni-gill-xQV4yJ","authorName":"Saloni Gill","authorID":"8342266","authorLastKnownAffiliationId":202162,"authorSequenceNumber":2},{"family":"Wilcox","given":"Matthew","affiliation":"Newcastle University","authorSlug":"matthew-wilcox-A3QnV3","authorName":"Matthew Wilcox","authorID":"6968193","authorLastKnownAffiliationId":9362,"authorSequenceNumber":3,"affiliationSlug":"newcastle-university-dOax","affiliationID":"9362"},{"family":"Pearson","given":"J. R. A.","affiliation":"Newcastle University","authorSlug":"j-r-a-pearson-5GamjZ","authorName":"J. R. A. Pearson","authorID":"5227869","authorLastKnownAffiliationId":174453,"authorSequenceNumber":4,"affiliationSlug":"newcastle-university-dOax","affiliationID":"9362"},{"family":"Chater","given":"Peter I.","affiliation":"Newcastle University","authorSlug":"peter-i-chater-r61vmA","authorName":"Peter I. Chater","authorID":"6510529","authorLastKnownAffiliationId":9362,"authorSequenceNumber":5,"affiliationSlug":"newcastle-university-dOax","affiliationID":"9362"}],"keywords":[],"year":2018,"shortJournal":"Starch St&#228;rke","publisher":"Wiley","issue":"9-10","volume":"70","retracted":false,"memberId":311,"issns":["0038-9056","1521-379X"],"editorialNotices":[],"journalSlug":"starch-starke-wmN0e","journal":"Starch - Stärke","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1111\u002Fjtxs.12126":{"id":101768310,"doi":"10.1111\u002Fjtxs.12126","slug":"oral-processing-of-low-water-65gVLg","type":"journal-article","title":"Oral Processing of Low Water Content Foods – A Development to \u003Cscp\u003EH\u003C\u002Fscp\u003Eutchings and \u003Cscp\u003EL\u003C\u002Fscp\u003Eillford's Breakdown Path","abstract":"The \"hard to swallow\" phenomenon previously reported for peanut paste has been investigated for other oil seed butters. The Temporal Dominance of Sensations (TDS) technique showed similar findings, adding to the list of materials which do not follow Hutchings and Lillford's break down path (Journal of Texture Studies 19: 103-115). From our data we propose a modification to the Hutchings and Lillford model which allows for initial hydration of dry foods. The model holds well for oil seed pastes and may also help to explain the behaviour of some dry, carbohydrate rich, foods previously constrained to fit extant models.Since TDS does not measure the magnitude of an attribute, we undertook Time Intensity studies to assess stickiness of peanut pastes during oral processing. In the absence of another attribute becoming dominant, the intensity of sticky\u002Fcohesive sensations may remain paramount but diminish in intensity, prior to swallowing.\nKeywordsDry foods; Low water content; oral processing; Hutchings and Lillford's break down path; Temporal Dominance of Sensations; Hard to swallow oil seed paste\nPractical applicationModelling oral processing may help us to understand the triggers for swallowing and thus assist people with swallowing difficulties (dysphagia). The much cited model developed by Hutchings and Lillford appears not to hold for all foods and exceptions necessarily require further investigation. This paper considers other published studies on oral processing of low water foods, offering an alternative interpretation to those previously given.","authors":[{"family":"Hawthornthwaite","given":"David","affiliation":"Coventry University","authorSlug":"david-hawthornthwaite-RQneD3","authorName":"David Hawthornthwaite","authorID":"21893970","authorLastKnownAffiliationId":25684,"authorSequenceNumber":1,"affiliationSlug":"coventry-university-L6Vr","affiliationID":"25684"},{"family":"Ramjan","given":"Yaneez","affiliation":"Coventry University","authorSlug":"yaneez-ramjan-g2rNOd","authorName":"Yaneez Ramjan","authorID":"21050114","authorLastKnownAffiliationId":25684,"authorSequenceNumber":2,"affiliationSlug":"coventry-university-L6Vr","affiliationID":"25684"},{"family":"Rosenthal","given":"Andrew J.","affiliation":"Coventry University","authorSlug":"andrew-j-rosenthal-R5Yy35","authorName":"Andrew J. Rosenthal","authorID":"8563370","authorLastKnownAffiliationId":22831,"authorSequenceNumber":3,"affiliationSlug":"coventry-university-L6Vr","affiliationID":"25684"}],"keywords":["Dry foods","hard‐to‐swallow oil seed paste","Hutchings and Lillford's breakdown path","low water content","oral processing","temporal dominance of sensations"],"year":2015,"shortJournal":"Journal of Texture Studies","publisher":"Wiley","issue":"3","volume":"46","page":"212-218","retracted":false,"memberId":311,"issns":["0022-4901","1745-4603"],"editorialNotices":[],"journalSlug":"journal-of-texture-studies-G3Ed3","journal":"Journal of Texture Studies","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1111\u002Fjtxs.12411":{"id":457594221,"doi":"10.1111\u002Fjtxs.12411","slug":"the-role-of-saliva-in-8g0V1X9","type":"journal-article","title":"The role of saliva in oral processing: Reconsidering the breakdown path paradigm","abstract":"We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualized by Hutchings and Lillford. The key innovation in their seminal 1988 paper was shifting the focus from intact food properties, measured in the lab, toward strategies to capture the dynamic nature of eating. This has stimulated great progress in the field, but a key aspect missing in oral processing research is the conversion of the Hutchings and Lillford breakdown path conceptual model into quantifiable parameters considered in the context of physiological factors such as saliva and oral movements. To address these shortcomings, we propose the following analysis: Hutchings's and Lillford's definitions of “Structure” and “Lubrication” are incomplete and they comprise many and varied physicochemical properties. We offer, here, a deeper analysis of each parameter, and propose strategies for researchers to consider in their quantification as an update of the Hutchings and Lillford Breakdown path.","authors":[{"family":"Boehm","given":"Michael W.","affiliation":"Pepsi (United States)","authorSlug":"michael-w-boehm-ePPgMm","authorName":"Michael W. Boehm","authorID":"7702311","authorLastKnownAffiliationId":267838,"authorSequenceNumber":1,"affiliationSlug":"pepsi-united-states-9b0E2","affiliationID":"188446"},{"family":"Yakubov","given":"Gleb E.","affiliation":"University of Queensland","authorSlug":"gleb-e-yakubov-EWrr1b","authorName":"Gleb E. Yakubov","authorID":"6013817","authorLastKnownAffiliationId":22831,"authorSequenceNumber":2,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"},{"family":"Stokes","given":"Jason R.","affiliation":"University of Queensland","authorSlug":"jason-r-stokes-b2maL6","authorName":"Jason R. Stokes","authorID":"5275259","authorLastKnownAffiliationId":26730,"authorSequenceNumber":3,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"},{"family":"Baier","given":"Stefan K.","affiliation":"Pepsi (United States)","authorSlug":"stefan-k-baier-pnJEJx","authorName":"Stefan K. Baier","authorID":"7108774","authorLastKnownAffiliationId":26730,"authorSequenceNumber":4,"affiliationSlug":"pepsi-united-states-9b0E2","affiliationID":"188446"}],"keywords":["oral processing","rheology","saliva","sensory","texture and mouthfeel","tribology"],"year":2019,"shortJournal":"Journal of Texture Studies","publisher":"Wiley","issue":"1","volume":"51","page":"67-77","retracted":false,"memberId":311,"issns":["0022-4901","1745-4603"],"editorialNotices":[],"journalSlug":"journal-of-texture-studies-G3Ed3","journal":"Journal of Texture Studies","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.cofs.2015.06.011":{"id":67370234,"doi":"10.1016\u002Fj.cofs.2015.06.011","slug":"physics-of-food-structure-breakdown-OKkQ54","type":"journal-article","title":"Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids","abstract":"Please cite this article as: Witt, T., Stokes, J.R.,Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids, COFS (2015), http:\u002F\u002Fdx.doi.org\u002F10. 1016\u002Fj.cofs.2015.06.011 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. \nAbstract.Recent studies on the oral processing of hard and soft foods are presented with consideration for the underlying physics involved during the transformation of food to a semifluid bolus for swallowing. Significant insights are being realized about the temporal aspects of the dominant processes of comminution, agglomeration, hydration and dilution, and connections to the dominant textural properties are emerging. The field is still challenged by interindividual differences in oral physiology, but in vitro approaches to characterise the evolution of the food bolus have the potential to provide structure-property-oral processing relationships. Integrated approaches and development of techniques to measure the in-use physics of oral processing are critical for advanced food structure design.","authors":[{"family":"Witt","given":"Torsten","affiliation":"University of Queensland","authorSlug":"torsten-witt-J14a40","authorName":"Torsten Witt","authorID":"6310767","authorLastKnownAffiliationId":26730,"authorSequenceNumber":1,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"},{"family":"Stokes","given":"Jason R.","affiliation":"University of Queensland","authorSlug":"jason-r-stokes-b2maL6","authorName":"Jason R. Stokes","authorID":"5275259","authorLastKnownAffiliationId":26730,"authorSequenceNumber":2,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"}],"year":2015,"shortJournal":"Current Opinion in Food Science","publisher":"Elsevier BV","volume":"3","page":"110-117","retracted":false,"memberId":78,"issns":["2214-7993"],"editorialNotices":[],"journalSlug":"current-opinion-in-food-science-LerZl","journal":"Current Opinion in Food Science","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.foodhyd.2019.05.056":{"id":250930597,"doi":"10.1016\u002Fj.foodhyd.2019.05.056","slug":"a-method-for-developing-structure-rheology-vJK4YDZ","type":"journal-article","title":"A method for developing structure-rheology relationships in comminuted plant-based food and non-ideal soft particle suspensions","authors":[{"family":"Boehm","given":"Michael W.","affiliation":"Pepsi (United States)","authorSlug":"michael-w-boehm-ePPgMm","authorName":"Michael W. Boehm","authorID":"7702311","authorLastKnownAffiliationId":267838,"authorSequenceNumber":1,"affiliationSlug":"pepsi-united-states-9b0E2","affiliationID":"188446"},{"family":"Warren","given":"Frederick J.","affiliation":"ARC Centre of Excellence for Plant Success in Nature and Agriculture","authorSlug":"frederick-j-warren-y8jN2l","authorName":"Frederick J. Warren","authorID":"5707120","authorLastKnownAffiliationId":18528,"authorSequenceNumber":2,"affiliationSlug":"arc-centre-of-excellence-for-X44gE","affiliationID":"261541"},{"family":"Baier","given":"Stefan K.","affiliation":"Pepsi (United States)","authorSlug":"stefan-k-baier-pnJEJx","authorName":"Stefan K. Baier","authorID":"7108774","authorLastKnownAffiliationId":26730,"authorSequenceNumber":3,"affiliationSlug":"pepsi-united-states-9b0E2","affiliationID":"188446"},{"family":"Gidley","given":"Michael J.","affiliation":"ARC Centre of Excellence for Plant Success in Nature and Agriculture","authorSlug":"michael-j-gidley-mOPjXy","authorName":"Michael J. Gidley","authorID":"5806587","authorLastKnownAffiliationId":210112,"authorSequenceNumber":4,"affiliationSlug":"arc-centre-of-excellence-for-X44gE","affiliationID":"261541"},{"family":"Stokes","given":"Jason R.","affiliation":"University of Queensland","authorSlug":"jason-r-stokes-b2maL6","authorName":"Jason R. Stokes","authorID":"5275259","authorLastKnownAffiliationId":26730,"authorSequenceNumber":5,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"}],"year":2019,"shortJournal":"Food Hydrocolloids","publisher":"Elsevier BV","volume":"96","page":"475-480","retracted":false,"memberId":78,"issns":["0268-005X"],"editorialNotices":[],"journalSlug":"food-hydrocolloids-YZ6kL","journal":"Food Hydrocolloids","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.foodhyd.2022.108319":{"id":11606024659,"doi":"10.1016\u002Fj.foodhyd.2022.108319","slug":"shear-and-extensional-rheological-properties-b2dJVp1R","type":"journal-article","title":"Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions","authors":[{"family":"Malafronte","given":"Loredana","affiliation":"RISE Research Institutes of Sweden","authorSlug":"loredana-malafronte-WxyeLO","authorName":"Loredana Malafronte","authorID":"14263648","authorLastKnownAffiliationId":13260,"authorSequenceNumber":1,"affiliationSlug":"rise-research-institutes-of-sweden-QY2V","affiliationID":"13260"},{"family":"Yilmaz-Turan","given":"Secil","affiliation":"KTH Royal Institute of Technology","authorSlug":"secil-yilmaz-turan-DZr88N","authorName":"Secil Yilmaz-Turan","authorID":"13522463","authorLastKnownAffiliationId":9032,"authorSequenceNumber":2,"affiliationSlug":"kth-royal-institute-of-technology-2DpJ","affiliationID":"9032"},{"family":"Dahl","given":"Leyla","affiliation":"RISE Research Institutes of Sweden","authorSlug":"leyla-dahl-eGO4Xm","authorName":"Leyla Dahl","authorID":"40541799","authorLastKnownAffiliationId":13260,"authorSequenceNumber":3,"affiliationSlug":"rise-research-institutes-of-sweden-QY2V","affiliationID":"13260"},{"family":"Vilaplana","given":"Francisco","affiliation":"KTH Royal Institute of Technology","authorSlug":"francisco-vilaplana-ejMKYm","authorName":"Francisco Vilaplana","authorID":"5466011","authorLastKnownAffiliationId":9032,"authorSequenceNumber":4,"affiliationSlug":"kth-royal-institute-of-technology-2DpJ","affiliationID":"9032"},{"family":"López-Sánchez","given":"Patricia","affiliation":"University of Santiago de Compostela","authorSlug":"patricia-lopez-sanchez-PQpn5k","authorName":"Patricia López-Sánchez","authorID":"7101201","authorLastKnownAffiliationId":5713,"authorSequenceNumber":5,"affiliationSlug":"university-of-santiago-de-compostela-G5bx","affiliationID":"5713"}],"year":2023,"shortJournal":"Food Hydrocolloids","publisher":"Elsevier BV","volume":"137","page":"108319","memberId":78,"issns":["0268-005X"],"editorialNotices":[],"journalSlug":"food-hydrocolloids-YZ6kL","journal":"Food Hydrocolloids","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1016\u002Fj.foodres.2019.04.037":{"id":250388381,"doi":"10.1016\u002Fj.foodres.2019.04.037","slug":"ring-shear-tester-as-an-jMKW2yM","type":"journal-article","title":"Ring Shear Tester as an in-vitro testing tool to study oral processing of comminuted potato chips","authors":[{"family":"Deshmukh","given":"Omkar S.","affiliation":"University of Queensland","authorSlug":"omkar-s-deshmukh-0aLmQP","authorName":"Omkar S. Deshmukh","authorID":"8556756","authorLastKnownAffiliationId":17861,"authorSequenceNumber":1,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"},{"family":"Dhital","given":"Sushil","affiliation":"ARC Centre of Excellence for Plant Success in Nature and Agriculture","authorSlug":"sushil-dhital-D1lxnp","authorName":"Sushil Dhital","authorID":"5456363","authorLastKnownAffiliationId":6663,"authorSequenceNumber":2,"affiliationSlug":"arc-centre-of-excellence-for-X44gE","affiliationID":"261541"},{"family":"Mantilla","given":"Sandra M. Olarte","affiliation":"ARC Centre of Excellence for Plant Success in Nature and Agriculture","authorSlug":"sandra-m-olarte-mantilla-bOp8v6","authorName":"Sandra M. Olarte Mantilla","authorID":"9462959","authorLastKnownAffiliationId":261541,"authorSequenceNumber":3,"affiliationSlug":"arc-centre-of-excellence-for-X44gE","affiliationID":"261541"},{"family":"Smyth","given":"Heather E.","affiliation":"ARC Centre of Excellence for Plant Success in Nature and Agriculture","authorSlug":"heather-e-smyth-y8a8xJ","authorName":"Heather E. Smyth","authorID":"6818420","authorLastKnownAffiliationId":26730,"authorSequenceNumber":4,"affiliationSlug":"arc-centre-of-excellence-for-X44gE","affiliationID":"261541"},{"family":"Boehm","given":"Michael W.","affiliation":"Pepsi (United States)","authorSlug":"michael-w-boehm-ePPgMm","authorName":"Michael W. Boehm","authorID":"7702311","authorLastKnownAffiliationId":267838,"authorSequenceNumber":5,"affiliationSlug":"pepsi-united-states-9b0E2","affiliationID":"188446"},{"family":"Baier","given":"Stefan K.","affiliation":"Pepsi (United States)","authorSlug":"stefan-k-baier-pnJEJx","authorName":"Stefan K. Baier","authorID":"7108774","authorLastKnownAffiliationId":26730,"authorSequenceNumber":6,"affiliationSlug":"pepsi-united-states-9b0E2","affiliationID":"188446"},{"family":"Stokes","given":"Jason R.","affiliation":"University of Queensland","authorSlug":"jason-r-stokes-b2maL6","authorName":"Jason R. Stokes","authorID":"5275259","authorLastKnownAffiliationId":26730,"authorSequenceNumber":7,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"}],"year":2019,"shortJournal":"Food Research International","publisher":"Elsevier BV","volume":"123","page":"208-216","retracted":false,"memberId":78,"issns":["0963-9969"],"editorialNotices":[],"journalSlug":"food-research-international-vJY3v","journal":"Food Research International","preprintLinks":[],"publicationLinks":[],"normalizedTypes":["article"]},"10.1039\u002Fc4fo00573b":{"id":82189137,"doi":"10.1039\u002Fc4fo00573b","slug":"influence-of-hydration-and-starch-jlYy64","type":"journal-article","title":"Influence of hydration and starch digestion on the transient rheology of an aqueous suspension of comminuted potato snack food","abstract":"Oral processing of most foods is inherently destructive: solids are broken into particles before reassembly into a hydrated bolus while salivary enzymes degrade food components. In order to investigate the underlying physics driving changes during oral processing, we capture the transient rheological behaviour of a simulated potato chip bolus during hydration by a buffer with or without α-amylase. In the absence of amylase and for all oil contents and solids weight fractions tested, we find a collapse of the transient data when graphed according to simple Fickian diffusion. In the presence of amylase, we find effects on the transient and pseudo steady state bolus rheology. Within the first minute of mixing, the amylase degrades only ≈6% of the starch but that leads to an order of magnitude reduction in the bolus elasticity, as compared to the case without amylase. Thus, for an in vitro bolus, only a small amount of starch needs to be digested to have a large impact on the bolus rheology very soon after mixing.","authors":[{"family":"Boehm","given":"Michael W.","affiliation":"University of Queensland","authorSlug":"michael-w-boehm-ePPgMm","authorName":"Michael W. Boehm","authorID":"7702311","authorLastKnownAffiliationId":267838,"authorSequenceNumber":1,"affiliationSlug":"university-of-queensland-pd6K","affiliationID":"26730"},{"family":"Warren","given":"Frederick J.","affiliation":"ARC Centre of Excellence for Plant Success in Nature and Agriculture","authorSlug":"frederick-j-warren-y8jN2l","authorName":"Frederick J. Warren","authorID":"5707120","authorLastKnownAffiliationId":18528,"authorSequenceNumber":2,"affiliationSlug":"arc-centre-of-excellence-for-X44gE","affiliationID":"261541"},{"family":"Moore","given":"Jackson E.","affiliation":"University of Queensland","authorSlug":"jackson-e-moore-vy4wgJ","authorName":"Jackson E. 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