Research Project
Grant-in-Aid for Young Scientists (B)
A purpose of this study is to reveal the effect that the difference in food texture gives to tongue movement at deglutition. We compared tongue pressure during swallowing different types of gel with a sensor sheet in young normal adults. As a result, the difference of the gel preparation affected the tongue pressure at deglutition.These results suggested the possibility that evaluate physical properties of food by biomedical measurement.
All 2012 2011 2010
All Presentation (6 results)
