The digestion of starch‐based foods in the small intestine as well as factors affecting their
digestibility have been previously investigated and reviewed in detail. Starch digestibility …

This review article focuses on design of food structure, characterisation of oral processing by
boli characterisation and dynamic texture perception. Knowledge of the food properties …

As the very first step of food consumption, food oral processing is not only of great
importance to food intake and the following digestion and adsorption, but also provides the …

Understanding the relationship between the structure of solid foods and their oral
processing is paramount for enhancing features such as texture and taste and for improving …

Highlights•Food design paradigms require solid food oral processing knowledge.•Food
structure and oral physiology affect fracture mechanics and particle size.•Saliva and fluid …

All foods harbor unique length scale‐dependent structural features that can influence the
release, transport, and utilization of macro‐or micronutrients in the human gastrointestinal …

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 …

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 …

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 …

Mastication is the first step of food digestion, where foods are broken down and
simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food …