Publications by authors named "Rumiko Maeda"
There is wide variation in chewing behaviours, even among healthy humans. Further, the way in which humans determine swallowing initiation when chewing solid foods remains unclear. The current study sought to investigate how the bolus properties change over time during chewing, and to clarify which factors affect chewing and swallowing behaviours, including swallowing initiation, in healthy humans.
View Article and Find Full Text PDFArticle Synopsis
- The study examined variations in chewing behaviors among healthy individuals, focusing on the rheological properties of food (specifically a bolus of steamed rice) and the swallowing process.
- Researchers found that while the time taken to chew varied significantly among participants, the hardness of the bolus decreased consistently over time.
- Ultimately, the study concluded that the differences in bolus properties based on chewing duration do not impact the actual swallowing process or the initiation of swallowing.