Ng AC, Delgado V, Borlaug BA, Bax JJ. Diabesity: the combined burden of obesity and diabetes on heart disease and the role of imaging. Nat Rev Cardiol. 2021;18(4):291–304.
Article
PubMed
Google Scholar
Malik VS, Hu FB. Sugar-sweetened beverages and cardiometabolic health: an update of the evidence. Nutrients. 2019;11(8):1840.
CAS
Article
PubMed Central
Google Scholar
Forde C. From perception to ingestion; the role of sensory properties in energy selection, eating behaviour and food intake. Food Qual Prefer. 2018;66:171–7.
Article
Google Scholar
Kohyama K. Food texture–sensory evaluation and instrumental measurement. In: Nishinari K, editor. Textural characteristics of world foods. Hoboken: John Wiley & Sons Ltd; 2020. p. 1–13.
Google Scholar
Fogel A, McCrickerd K, Aris IM, Goh AT, Chong Y-S, Tan KH, et al. Eating behaviors moderate the associations between risk factors in the first 1000 days and adiposity outcomes at 6 years of age. Am J Clin Nutr. 2020;111(5):997–1006.
Article
PubMed
Google Scholar
Teo PS, Forde CG. The Impact of eating rate on energy intake, body composition, and health. In: Meiselman H, editor. Handbook of eating and drinking: interdisciplinary perspectives. Cham: Springer; 2020. p. 715–40.
Chapter
Google Scholar
Teo PS, van Dam RM, Forde CG. Combined impact of a faster self-reported eating rate and higher dietary energy intake rate on energy intake and adiposity. Nutrients. 2020;12(11):3264.
Article
PubMed Central
Google Scholar
Teo PS, van Dam RM, Whitton C, Tan LWL, Forde CG. Association between self-reported eating rate, energy intake, and cardiovascular risk factors in a multi-ethnic Asian population. Nutrients. 2020;12(4):1080.
CAS
Article
PubMed Central
Google Scholar
Teo PS, van Dam RM, Whitton C, Tan LWL, Forde CG. Consumption of foods with higher energy intake rates is associated with greater energy intake, adiposity, and cardiovascular risk factors in adults. J Nutr. 2021;151(2):370–8.
Article
PubMed
Google Scholar
•• Capuano E, Oliviero T, Fogliano V, Pellegrini N. Role of the food matrix and digestion on calculation of the actual energy content of food. Nutr Rev. 2018;76(4):274–89. This review provides examples of how different food matrices caninfleunce digestion and absorption of nutrients and outlines research gaps and directions for future research.
Aguilera JM. The food matrix: implications in processing, nutrition and health. Crit Rev Food Sci Nutr. 2019;59(22):3612–29.
CAS
Article
PubMed
Google Scholar
Goh AT, Chatonidi G, Choy M, Ponnalagu S, Stieger M, Forde CG. Impact of individual differences in eating rate on oral processing, bolus properties and post-meal glucose responses. Physiol Behav. 2021;238:113495.
CAS
Article
PubMed
Google Scholar
Capuano E, Oliviero T, van Boekel MA. Modeling food matrix effects on chemical reactivity: challenges and perspectives. Crit Rev Food Sci Nutr. 2018;58(16):2814–28.
CAS
Article
PubMed
Google Scholar
Sundborn G, Thornley S, Merriman TR, Lang B, King C, Lanaspa MA, et al. Are liquid sugars different from solid sugar in their ability to cause metabolic syndrome? Obesity. 2019;27(6):879–87.
CAS
Article
PubMed
Google Scholar
• Dhillon J, Running CA, Tucker RM, Mattes RD. Effects of food form on appetite and energy balance. Food Qual Prefer. 2016;48:368–75. This review provides a detailed summary of current research on the impact of food form on energy intake, satiety, and links to body composition.
van den Boer J, Werts M, Siebelink E, de Graaf C, Mars M. The availability of slow and fast calories in the Dutch diet: the current situation and opportunities for interventions. Foods. 2017;6(10):87.
Article
CAS
PubMed Central
Google Scholar
Viskaal-van Dongen M, Kok FJ, de Graaf C. Eating rate of commonly consumed foods promotes food and energy intake. Appetite. 2011;56(1):25–31.
Article
PubMed
Google Scholar
Forde CG, Stieger M. Metabolic impacts of food oral processing. In: Wolf B, Bakalis S, Chen J, editors. Oral Processing and Consumer Perception. London: The Royal Society of Chemistry; 2022. p. 137–86.
Chapter
Google Scholar
Forde C, Leong C, Chia-Ming E, McCrickerd K. Fast or slow-foods? Describing natural variations in oral processing characteristics across a wide range of Asian foods. Food Funct. 2017;8(2):595–606.
CAS
Article
PubMed
Google Scholar
• Bolhuis DP, Forde CG. Application of food texture to moderate oral processing behaviors and energy intake. Trends Food Sci Technol. 2020; 106:445–56. This review provides a comprehensive summary of research on the impact of food texture on oral processing, eating rate and energy intake, and a summary of consistency, effect size and links to body composition.
Lasschuijt M, Mars M, Stieger M, Miquel-Kergoat S, De Graaf C, Smeets P. Comparison of oro-sensory exposure duration and intensity manipulations on satiation. Physiol Behav. 2017;176:76–83.
CAS
Article
PubMed
Google Scholar
Mosca AC, Torres AP, Slob E, de Graaf K, McEwan JA, Stieger M. Small food texture modifications can be used to change oral processing behaviour and to control ad libitum food intake. Appetite. 2019;142:104375.
Article
PubMed
Google Scholar
Wee MS, Loud D, Tan VW, Forde CG. Physical and sensory characterisation of noodles with added native and denatured pea protein isolate. Food Chem. 2019;294:152–9.
CAS
Article
PubMed
Google Scholar
Forde CG, Mars M, De Graaf K. Ultra-processing or oral processing? A role for energy density and eating rate in moderating energy intake from processed foods. Curr Dev Nutr. 2020;4(3):nzaa019.
Article
PubMed
PubMed Central
Google Scholar
Lasschuijt M, Mars M, de Graaf C, Smeets PA. How oro-sensory exposure and eating rate affect satiation and associated endocrine responses—a randomized trial. Am J Clin Nutr. 2020;111(6):1137–49.
Article
PubMed
PubMed Central
Google Scholar
Yeomans MR. Satiety. In: Meiselman H, editor. Handbook of Eating and Drinking: Interdisciplinary Perspectives. Cham: Springer; 2020. p. 293–313.
Chapter
Google Scholar
McCrickerd K, Chambers L, Yeomans MR. Fluid or fuel? The context of consuming a beverage is important for satiety. PloS one. 2014;9(6):e100406.
Article
CAS
PubMed
PubMed Central
Google Scholar
Chambers L. Food texture and the satiety cascade. Nutr Bull. 2016;41(3):277–82.
Article
Google Scholar
Chambers L, McCrickerd K, Yeomans MR. Optimising foods for satiety. Trends Food Sci Technol. 2015;41(2):149–60.
CAS
Article
Google Scholar
Brown SD, Duncan J, Crabtree D, Powell D, Hudson M, Allan JL. We are what we (think we) eat: The effect of expected satiety on subsequent calorie consumption. Appetite. 2020;152:104717.
CAS
Article
PubMed
Google Scholar
Hall KD, Ayuketah A, Brychta R, Cai H, Cassimatis T, Chen KY, et al. Ultra-processed diets cause excess calorie intake and weight gain: an inpatient randomized controlled trial of ad libitum food intake. Cell Metab. 2019;30(1):67–77.
CAS
Article
PubMed
PubMed Central
Google Scholar
Luger M, Lafontan M, Bes-Rastrollo M, Winzer E, Yumuk V, Farpour-Lambert N. Sugar-sweetened beverages and weight gain in children and adults: a systematic review from 2013 to 2015 and a comparison with previous studies. Obes Facts. 2017;10(6):674–93.
Article
PubMed
PubMed Central
Google Scholar
Forde CG, de Graaf K. Influence of sensory properties in moderating eating behaviors and food intake. Front Nutr. 2022;9:841444.
Article
PubMed
PubMed Central
Google Scholar
Ketel EC, Aguayo-Mendoza MG, de Wijk RA, de Graaf C, Piqueras-Fiszman B, Stieger M. Age, gender, ethnicity and eating capability influence oral processing behaviour of liquid, semi-solid and solid foods differently. Food Res Int. 2019;119:143–51.
Article
PubMed
Google Scholar
Hutchings JB, Lillford PJ. The perception of food texture - the philosophy of the breakdown path. J Texture Stud. 1988;19(2):103–15.
Article
Google Scholar
Boehm MW, Yakubov GE, Stokes JR, Baier SK. The role of saliva in oral processing: Reconsidering the breakdown path paradigm. J Texture Stud. 2020;51(1):67–77.
PubMed
Google Scholar
Hollis JH. The effect of mastication on food intake, satiety and body weight. Physiol Behav. 2018;193:242–5.
CAS
Article
PubMed
Google Scholar
Lasschuijt MP, de Graaf K, Mars M. Effects of oro-sensory exposure on satiation and underlying neurophysiological mechanisms—what do we know so far? Nutrients. 2021;13(5):1391.
Article
PubMed
PubMed Central
Google Scholar
Aguayo-Mendoza MG, Ketel EC, van der Linden E, Forde CG, Piqueras-Fiszman B, Stieger M. Oral processing behavior of drinkable, spoonable and chewable foods is primarily determined by rheological and mechanical food properties. Food Qual Prefer. 2019;71:87–95.
Article
Google Scholar
van Eck A, Stieger M. Oral processing behavior, sensory perception and intake of composite foods. Trends Food Sci Technol. 2020;106:219–31.
Article
CAS
Google Scholar
Aguayo-Mendoza MG, Chatonidi G, Piqueras-Fiszman B, Stieger M. Linking oral processing behavior to bolus properties and dynamic sensory perception of processed cheeses with bell pepper pieces. Food Qual Prefer. 2021;88:104084.
Article
Google Scholar
Mosca AC, Chen J. Food-saliva interactions: mechanisms and implications. Trends Food Sci Technol. 2017;66:125–34.
CAS
Article
Google Scholar
van Eck A, Fogliano V, Galindo-Cuspinera V, Scholten E, Stieger M. Adding condiments to foods: how does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise? Food Qual Prefer. 2019;73:154–70.
Article
Google Scholar
Van Eck A, Wijne C, Fogliano V, Stieger M, Scholten E. Shape up! How shape, size and addition of condiments influence eating behavior towards vegetables. Food Funct. 2019;10(9):5739–51.
Article
PubMed
Google Scholar
Redden JP, Hoch SJ. The presence of variety reduces perceived quantity. J Consum Res. 2009;36(3):406–17.
Article
Google Scholar
Vandenbroele J, Van Kerckhove A, Zlatevska N. Portion size effects vary: the size of food units is a bigger problem than the number. Appetite. 2019;140:27–40.
Article
PubMed
Google Scholar
van Eck A, van Stratum A, Achlada D, Goldschmidt B, Scholten E, Fogliano V, et al. Cracker shape modifies ad libitum snack intake of crackers with cheese dip. Br J Nutr. 2020;124(9):988–97.
Article
CAS
PubMed
Google Scholar
Liem DG, Russell CG. Supersize me Serving carrots whole versus diced influences children’s consumption. Food Qual Prefer. 2019;74:30–7.
Article
Google Scholar
Karagiannaki K, Ritz C, Andreasen DS, Achtelik R, Møller P, Hausner H, et al. Optimising repeated exposure: determining optimal stimulus shape for introducing a novel vegetable among children. Foods. 2021;10(5):909.
CAS
Article
PubMed
PubMed Central
Google Scholar
Choy J, Goh A, Chatonidi G, Ponnalagu S, Wee S, Stieger M, et al. Impact of food texture modifications on oral processing behaviour, bolus properties and postprandial glucose responses. Curr Res Food Sci. 2021;4:891–9.
CAS
Article
PubMed
PubMed Central
Google Scholar
Aguayo-Mendoza M, Santagiuliana M, Ong X, Piqueras-Fiszman B, Scholten E, Stieger M. How addition of peach gel particles to yogurt affects oral behavior, sensory perception and liking of consumers differing in age. Food Res Int. 2020;134:109213.
Article
PubMed
Google Scholar
Morell P, Tárrega A, Foegeding EA, Fiszman S. Impact of composition and texture of protein-added yogurts on oral activity. Food Funct. 2018;9(10):5443–54.
CAS
Article
PubMed
Google Scholar
McCrickerd K, Lim CM, Leong C, Chia EM, Forde CG. Texture-based differences in eating rate reduce the impact of increased energy density and large portions on meal size in adults. J Nutr. 2017;147(6):1208–17.
CAS
Article
PubMed
Google Scholar
Bailey RL, Ard JD, Davis TA, Naimi TS, Schneeman BO, Stang JS, et al. A proposed framework for identifying nutrients and food components of public health relevance in the Dietary Guidelines for Americans. J Nutr. 2021;151(5):1197–204.
Article
PubMed
PubMed Central
Google Scholar
Weaver CM. Dairy matrix: is the whole greater than the sum of the parts? Nutr Rev. 2021;79(Supplement_2):4–15.
Article
PubMed
PubMed Central
Google Scholar
Henrion M, Francey C, Lê K-A, Lamothe L. Cereal B-glucans: the impact of processing and how it affects physiological responses. Nutrients. 2019;11(8):1729.
CAS
Article
PubMed Central
Google Scholar
Mozaffarian D. Dairy foods, obesity, and metabolic health: the role of the food matrix compared with single nutrients. Adv Nutr. 2019;10(5):917S-S923.
Article
PubMed
PubMed Central
Google Scholar
Monfoulet L-E, Buffière C, Istas G, Dufour C, Le Bourvellec C, Mercier S, et al. Effects of the apple matrix on the postprandial bioavailability of flavan-3-ols and nutrigenomic response of apple polyphenols in minipigs challenged with a high fat meal. Food Funct. 2020;11(6):5077–90.
CAS
Article
PubMed
Google Scholar
Cifelli CJ. Looking beyond traditional nutrients: the role of bioactives and the food matrix on health. Nutr Rev. 2021;79(Supplement_2):1–3.
Article
PubMed
PubMed Central
Google Scholar
Thorning TK, Bertram HC, Bonjour J-P, De Groot L, Dupont D, Feeney E, et al. Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. Am J Clin Nutr. 2017;105(5):1033–45.
CAS
Article
PubMed
Google Scholar
Feeney EL, Barron R, Dible V, Hamilton Z, Power Y, Tanner L, et al. Dairy matrix effects: response to consumption of dairy fat differs when eaten within the cheese matrix—a randomized controlled trial. Am J Clin Nutr. 2018;108(4):667–74.
Article
PubMed
Google Scholar
Huppertz T, Lambers TT. Influence of micellar calcium phosphate on in vitro gastric coagulation and digestion of milk proteins in infant formula model systems. Int Dairy J. 2020;107:104717.
CAS
Article
Google Scholar
Dima C, Assadpour E, Dima S, Jafari SM. Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems. Compr Rev Food Sci Food Saf. 2020;19(3):954–94.
CAS
Article
PubMed
Google Scholar
Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: a review. Crit Rev Food Sci Nutr. 2021;1–25.
van der Goot AJ, Pelgrom PJ, Berghout JA, Geerts ME, Jankowiak L, Hardt NA, et al. Concepts for further sustainable production of foods. J Food Eng. 2016;168:42–51.
Article
Google Scholar
Miao M, Hamaker BR. Food matrix effects for modulating starch bioavailability. Annu Rev Food Sci Technol. 2021;12:169–91.
CAS
Article
PubMed
Google Scholar
Singh J, Dartois A, Kaur L. Starch digestibility in food matrix: a review. Trends Food Sci Technol. 2010;21(4):168–80.
CAS
Article
Google Scholar
Goh AT, Choy JYM, Chua XH, Ponnalagu S, Khoo CM, Whitton C, et al. Increased oral processing and a slower eating rate increase glycaemic, insulin and satiety responses to a mixed meal tolerance test. Eur J Nutr. 2020;60(5):2719–33.
Article
CAS
Google Scholar
Rovalino-Córdova AM, Fogliano V, Capuano E. The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans. Food Chem. 2019;286:557–66.
Article
CAS
PubMed
Google Scholar
Fardet A, Rock E. Chronic diseases are first associated with the degradation and artificialization of food matrices rather than with food composition: calorie quality matters more than calorie quantity. Eur J Nutr. 2022;1–15.
Aguilera JM. Rational food design and food microstructure. Trends Food Sci Technol. 2022;122:256–64.
CAS
Article
Google Scholar
Thomas G, Kalla AM, Rajunaik B, Kumar A. Food matrix: a new tool to enhance nutritional quality of food. J Pharmacogn Phytochem. 2018;7(6):1011–4.
CAS
Google Scholar
Ribas-Agustí A, Martín-Belloso O, Soliva-Fortuny R, Elez-Martínez P. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Crit Rev Food Sci Nutr. 2018;58(15):2531–48.
Article
CAS
PubMed
Google Scholar
Sun X, Acquah C, Aluko RE, Udenigwe CC. Considering food matrix and gastrointestinal effects in enhancing bioactive peptide absorption and bioavailability. J Funct Foods. 2020;64:103680.
CAS
Article
Google Scholar
Feeney EL, Lamichhane P, Sheehan JJ. The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health–a food science and a human nutrition perspective. Int J Dairy Technol. 2021;74(4):656–70.
CAS
Article
Google Scholar
Martin C, Issanchou S. Nutrient sensing: what can we learn from different tastes about the nutrient contents in today’s foods? Food Qual Prefer. 2019;71:185–96.
Article
Google Scholar
Teo PS, Tso R, van Dam RM, Forde CG. Taste of modern diets: the impact of food processing on nutrient sensing and dietary energy intake. J Nutr. 2022;152(1):200–10.
Article
PubMed
Google Scholar
Grundy MM, Grassby T, Mandalari G, Waldron KW, Butterworth PJ, Berry SE, et al. Effect of mastication on lipid bioaccessibility of almonds in a randomized human study and its implications for digestion kinetics, metabolizable energy, and postprandial lipemia. Am J Clin Nutr. 2015;101(1):25–33.
CAS
Article
PubMed
Google Scholar
Holland C, Ryden P, Edwards CH, Grundy MM-L. Plant cell walls: impact on nutrient bioaccessibility and digestibility. Foods. 2020;9(2):201.
CAS
Article
PubMed Central
Google Scholar
Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf. 2020;19(4):1658–79.
Article
PubMed
Google Scholar
Reis MG, Harris P, Berry C, Nguyen H, Maclean P, Weeks M. Tracking changes in volatile components and lipids after homogenisation and thermal processing of milk. Int Dairy J. 2020;103:104624.
CAS
Article
Google Scholar
Teng F, Reis MG, Yang L, Ma Y, Day L. Structural characteristics of triacylglycerols contribute to the distinct in vitro gastric digestibility of sheep and cow milk fat prior to and after homogenisation. Food Res Int. 2020;130:108911.
CAS
Article
PubMed
Google Scholar
Assatory A, Vitelli M, Rajabzadeh AR, Legge RL. Dry fractionation methods for plant protein, starch and fiber enrichment: a review. Trends Food Sci Technol. 2019;86:340–51.
CAS
Article
Google Scholar
Sweers L, Politiek R, Lakemond C, Bruins M, Boom R, Fogliano V, et al. Dry fractionation for protein enrichment of animal by-products and insects: a review. J Food Eng. 2022;313:110759.
CAS
Article
Google Scholar
Xing Q, Utami DP, Demattey MB, Kyriakopoulou K, de Wit M, Boom RM, et al. A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes. Innov Food Sci Emerg Technol. 2020;66:102480.
CAS
Article
Google Scholar
Mozaffarian D, El-Abbadi NH, O’Hearn M, Erndt-Marino J, Masters WA, Jacques P, et al. Food Compass is a nutrient profiling system using expanded characteristics for assessing healthfulness of foods. Nat Food. 2021;2(10):809–18.
Article
Google Scholar