{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T11:50:33Z","timestamp":1791719433794,"version":"4.3.4"},"reference-count":39,"publisher":"Elsevier BV","issue":"4","license":[{"start":{"date-parts":[[2023,12,1]],"date-time":"2023-12-01T00:00:00Z","timestamp":1701388800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2023,12,1]],"date-time":"2023-12-01T00:00:00Z","timestamp":1701388800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/501100001691","name":"Japan Society for the Promotion of Science","doi-asserted-by":"publisher","award":["JP22K17006"],"award-info":[{"award-number":["JP22K17006"]}],"id":[{"id":"10.13039\/501100001691","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Oral Biosciences"],"published-print":{"date-parts":[[2023,12]]},"DOI":"10.1016\/j.job.2023.09.001","type":"journal-article","created":{"date-parts":[[2023,9,7]],"date-time":"2023-09-07T16:48:54Z","timestamp":1694105334000},"page":"316-323","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"title":["Correlations of sensations of hardness and springiness of agar and gelatin gels with mechanical properties in human participants"],"prefix":"10.1016","volume":"65","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2049-6624","authenticated-orcid":false,"given":"Chihiro","family":"Nakatomi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5732-2460","authenticated-orcid":false,"given":"Chia-Chien","family":"Hsu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kentaro","family":"Ono","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.job.2023.09.001_bib1","doi-asserted-by":"crossref","first-page":"280","DOI":"10.1111\/j.1745-4603.1971.tb01005.x","article-title":"Consumer awareness of and attitudes to food texture: I: adults","volume":"2","author":"Szczesniak","year":"1971","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib2","doi-asserted-by":"crossref","first-page":"1715","DOI":"10.1098\/rspb.1997.0238","article-title":"An optimization model for mastication and swallowing in mammals","volume":"264","author":"Prinz","year":"1997","journal-title":"Proc Roy Soc Lond B"},{"issue":"4","key":"10.1016\/j.job.2023.09.001_bib3","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/S0950-3293(01)00039-8","article-title":"Texture is a sensory property","volume":"13","author":"Szczesniak","year":"2002","journal-title":"Food Qual Prefer"},{"key":"10.1016\/j.job.2023.09.001_bib4","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1034\/j.1601-0825.2002.02851.x","article-title":"Saliva and gastrointestinal functions of taste, mastication, swallowing and digestion","volume":"8","author":"Pedersen","year":"2002","journal-title":"Oral Dis"},{"key":"10.1016\/j.job.2023.09.001_bib5","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0021167","article-title":"Role of physical bolus properties as sensory inputs in the trigger of swallowing","volume":"6","author":"Peyron","year":"2011","journal-title":"PLoS One"},{"key":"10.1016\/j.job.2023.09.001_bib6","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1146\/annurev-food-030212-182637","article-title":"Food oral processing: conversion of food structure to textural perception","volume":"4","author":"Koc","year":"2013","journal-title":"Annu Rev Food Sci Technol"},{"key":"10.1016\/j.job.2023.09.001_bib7","doi-asserted-by":"crossref","first-page":"171","DOI":"10.1111\/jtxs.12228","article-title":"Changes in food bolus texture during mastication","volume":"48","author":"Wada","year":"2017","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib8","doi-asserted-by":"crossref","first-page":"540","DOI":"10.1111\/jtxs.12598","article-title":"Bolus rheology of texture-modified food: effect of degree of modification","volume":"52","author":"Stading","year":"2021","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib9","doi-asserted-by":"crossref","first-page":"806","DOI":"10.1111\/joor.13336","article-title":"Loss of oral sensation impairs feeding performance and consistency of tongue-jaw coordination","volume":"498","author":"Laurence-Chasen","year":"2022","journal-title":"J\u00a0Oral Rehabil"},{"key":"10.1016\/j.job.2023.09.001_bib10","doi-asserted-by":"crossref","first-page":"3046","DOI":"10.1002\/cne.25148","article-title":"Somatosensory innervation of healthy human oral tissues","volume":"529","author":"Moayedi","year":"2021","journal-title":"J\u00a0Comp Neurol"},{"key":"10.1016\/j.job.2023.09.001_bib11","doi-asserted-by":"crossref","first-page":"7","DOI":"10.3758\/BF03212200","article-title":"The effect of loading in position sense in the tongue","volume":"50","author":"Grover","year":"1991","journal-title":"Percept Psychophys"},{"key":"10.1016\/j.job.2023.09.001_bib12","doi-asserted-by":"crossref","first-page":"2633","DOI":"10.1152\/jn.1999.82.5.2633","article-title":"Behavior of jaw muscle spindle afferents during cortically induced rhythmic jaw movements in the anesthetized rabbit","volume":"82","author":"Hidaka","year":"1999","journal-title":"J\u00a0Neurophysiol"},{"key":"10.1016\/j.job.2023.09.001_bib13","doi-asserted-by":"crossref","first-page":"397","DOI":"10.1111\/j.1365-2621.1963.tb00217.x","article-title":"Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation","volume":"28","author":"Szczesniak","year":"1963","journal-title":"Food Sci (N Y)"},{"key":"10.1016\/j.job.2023.09.001_bib14","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1111\/j.1365-2621.1963.tb00215.x","article-title":"Classification of textural characteristics","volume":"28","author":"Szczesniak","year":"1963","journal-title":"J\u00a0Food Sci"},{"key":"10.1016\/j.job.2023.09.001_bib15","doi-asserted-by":"crossref","first-page":"160","DOI":"10.1111\/jtxs.12327","article-title":"Perception and measurement of food texture: solid foods","volume":"49","author":"Nishinari","year":"2018","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib16","first-page":"8","article-title":"Studies on mechanical compression properties of gels","volume":"39","author":"Nakakura","year":"1992","journal-title":"Nippon Shokuhin Kagaku Kogaku Kaishi"},{"key":"10.1016\/j.job.2023.09.001_bib17","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1111\/j.1745-4603.1988.tb00928.x","article-title":"The perception of food texture \u2013 the philosophy of the breakdown path","volume":"19","author":"Hutchings","year":"1988","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib18","doi-asserted-by":"crossref","first-page":"38","DOI":"10.1557\/mrs2000.252","article-title":"The materials science of eating and food breakdown","volume":"25","author":"Lillford","year":"2000","journal-title":"MRS Bull"},{"key":"10.1016\/j.job.2023.09.001_bib19","doi-asserted-by":"crossref","first-page":"659","DOI":"10.1016\/j.appet.2009.03.003","article-title":"Perception of oral food breakdown. The concept of sensory trajectory","volume":"52","author":"Lenfant","year":"2009","journal-title":"Appetite"},{"key":"10.1016\/j.job.2023.09.001_bib20","doi-asserted-by":"crossref","first-page":"R49","DOI":"10.1111\/j.1750-3841.2010.02029.x","article-title":"The role of oral processing in dynamic sensory perception","volume":"76","author":"Foster","year":"2011","journal-title":"J\u00a0Food Sci"},{"key":"10.1016\/j.job.2023.09.001_bib21","doi-asserted-by":"crossref","first-page":"349","DOI":"10.1016\/j.cocis.2013.04.010","article-title":"Oral processing, texture and mouthfeel: from rheology to tribology and beyond","volume":"18","author":"Stokes","year":"2013","journal-title":"Curr Opin Colloid Interface Sci"},{"key":"10.1016\/j.job.2023.09.001_bib22","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.cofs.2018.04.003","article-title":"Explaining food texture through rheology","volume":"21","author":"Joyner","year":"2018","journal-title":"Curr Opin Food Sci"},{"key":"10.1016\/j.job.2023.09.001_bib23","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1007\/s00221-001-0916-5","article-title":"Effects of increased hardness on jaw movement and muscle activity during chewing of visco-elastic model foods","volume":"142","author":"Peyron","year":"2002","journal-title":"Exp Brain Res"},{"key":"10.1016\/j.job.2023.09.001_bib24","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1111\/j.1745-4603.2006.00050.x","article-title":"Sensory texture related to large-strain rheological properties of agar\/glycerol gels as a model food","volume":"37","author":"Barrangou","year":"2006","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib25","first-page":"315","article-title":"Effects of taste quality and intensity on oral perception of viscosity. Percept","volume":"28","author":"Christensen","year":"1980","journal-title":"Psychophysiology"},{"key":"10.1016\/j.job.2023.09.001_bib26","first-page":"91","article-title":"The effect of flavor on the oral perception and palatability of viscosity in healthy human subjects","volume":"63","author":"Nakatomi","year":"2021","journal-title":"J\u00a0Oral Biosci"},{"key":"10.1016\/j.job.2023.09.001_bib27","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/0260-8774(92)90016-Y","article-title":"Food texture and rheology","volume":"16","author":"Borwankar","year":"1992","journal-title":"J\u00a0Food Eng"},{"key":"10.1016\/j.job.2023.09.001_bib28","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1111\/j.1745-4603.2011.00316.x","article-title":"Fundamental fracture properties associated with sensory hardness of brittle solid foods","volume":"43","author":"Kim","year":"2012","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib29","doi-asserted-by":"crossref","first-page":"312","DOI":"10.2330\/joralbiosci1965.35.312","article-title":"Effect of the texture of food on the masticatory process","volume":"35","author":"Arai","year":"1993","journal-title":"Jpn J Oral Biol"},{"key":"10.1016\/j.job.2023.09.001_bib30","series-title":"Rheological and organoleptic properties of food hydrocolloids","first-page":"201","article-title":"Food hydrocolloids: structures, properties, and functions","author":"Morris","year":"1994"},{"key":"10.1016\/j.job.2023.09.001_bib31","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1111\/j.1745-4603.2002.tb01345.x","article-title":"Agar and gelatin gel flavor release","volume":"33","author":"Moritaka","year":"2002","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib32","doi-asserted-by":"crossref","first-page":"452","DOI":"10.1016\/j.foodchem.2005.02.027","article-title":"Influence of the texture of gelatin gels and pectin gels on strawberry flavor release and perception","volume":"96","author":"Boland","year":"2006","journal-title":"Food Chem"},{"key":"10.1016\/j.job.2023.09.001_bib33","doi-asserted-by":"crossref","first-page":"1904","DOI":"10.1016\/j.foodhyd.2011.03.010","article-title":"Next target for food hydrocolloid studies: texture design of\u00a0foods using hydrocolloid technology","volume":"25","author":"Funami","year":"2011","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.job.2023.09.001_bib34","doi-asserted-by":"crossref","first-page":"141","DOI":"10.1006\/appe.1998.0159","article-title":"Sensory-specific satiety: comparison of taste and texture effects","volume":"31","author":"Gunard","year":"1998","journal-title":"Appetite"},{"key":"10.1016\/j.job.2023.09.001_bib35","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1016\/S0166-4328(02)00031-1","article-title":"The hardness of food plays an important role in food selection behavior in rats","volume":"133","author":"Sako","year":"2002","journal-title":"Behav Brain Res"},{"key":"10.1016\/j.job.2023.09.001_bib36","first-page":"22","article-title":"The primate amygdala: neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods","volume":"132","author":"Karohisa","year":"2005","journal-title":"Neuroscience"},{"key":"10.1016\/j.job.2023.09.001_bib37","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.brainres.2009.11.058","article-title":"The effect of hardness of food on amygdalar histamine release in rats","volume":"1313","author":"Ishizuka","year":"2010","journal-title":"Brain Res"},{"key":"10.1016\/j.job.2023.09.001_bib38","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1111\/jtxs.12488","article-title":"The texture and taste of food in the brain","volume":"51","author":"Rolls","year":"2020","journal-title":"J\u00a0Texture Stud"},{"key":"10.1016\/j.job.2023.09.001_bib39","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1093\/chemse\/18.6.683","article-title":"Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties","volume":"18","author":"Green","year":"1993","journal-title":"Chem Senses"}],"container-title":["Journal of Oral Biosciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1349007923001251?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S1349007923001251?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,22]],"date-time":"2025-10-22T20:08:38Z","timestamp":1761163718000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S1349007923001251"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,12]]},"references-count":39,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2023,12]]}},"alternative-id":["S1349007923001251"],"URL":"https:\/\/doi.org\/10.1016\/j.job.2023.09.001","relation":{},"ISSN":["1349-0079"],"issn-type":[{"value":"1349-0079","type":"print"}],"subject":[],"published":{"date-parts":[[2023,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Correlations of sensations of hardness and springiness of agar and gelatin gels with mechanical properties in human participants","name":"articletitle","label":"Article Title"},{"value":"Journal of Oral Biosciences","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.job.2023.09.001","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2023 Japanese Association for Oral Biology. Published by Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}