Makoto Nakauma

Toyonaka, 5618588, Japan

Last Updated: 09/26/2026

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Found 14 publications

Dynamic concordance between subjective and facial EMG hedonic responses during the consumption of gel-type food.

Dynamic concordance between subjective and facial EMG hedonic responses during the consumption of gel-type food.

Journal: Current research in food science

Published: March 19, 2025

Relationship between maximal isometric tongue pressure and limit of fracture force of gels in tongue squeezing.

Relationship between maximal isometric tongue pressure and limit of fracture force of gels in tongue squeezing.

Journal: Journal of oral rehabilitation

Published: April 18, 2023

Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.

Characteristics of O/W emulsion gels stabilized by soy protein-xanthan gum complex for plant-based processed meat products.

Journal: Journal of texture studies

Published: November 24, 2022

Subjective-Physiological Coherence during Food Consumption in Older Adults.

Subjective-Physiological Coherence during Food Consumption in Older Adults.

Journal: Nutrients

Published: October 11, 2022

Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption.

Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption.

Journal: Nutrients

Published: October 15, 2021

Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology.

Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology.

Journal: Journal of texture studies

Published: August 11, 2021

Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions.

Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions.

Journal: Journal of texture studies

Published: March 16, 2021

Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing.

Effect of fracture properties of gels on tongue pressure during different phases of squeezing and swallowing.

Journal: Journal of texture studies

Published: May 13, 2020

Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption.

Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption.

Journal: Nutrients

Published: March 18, 2020

Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels.

Coordination of tongue pressure production, hyoid movement, and suprahyoid muscle activity during squeezing of gels.

Journal: Archives of oral biology

Published: September 12, 2019

Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue.

Compression Test of Soft Food Gels Using a Soft Machine with an Artificial Tongue.

Journal: Foods (Basel, Switzerland)

Published: April 25, 2019

Role of fluid cohesiveness in safe swallowing.

Role of fluid cohesiveness in safe swallowing.

Journal: NPJ science of food

Published: September 03, 2018

Showing 1-12 of 14

Last Updated: 09/26/2026