Hongyan Yao

Doctor of Philosophy, (Food Science)
Study Completed: 2016
College of Health


Thesis Title
The Oral Processing of Semi-Solid and Soft-Solid Foods

Read article at Massey Research Online: MRO icon

Fluid foods are not only enjoyable to consume and provide nutrition, but are also beneficial to special populations. Food rheological properties have an important influence on food oral processing and swallowing. Tongue movement plays a vital role during food oral processing. Mrs Yao developed new methods to investigate the oral behaviour during consumption of a range of tested foods, in particular shear stresses generated between the tongue, lower jaw and hard palate. She identified relationships between food properties and oral processing behaviours. The oral residence time and tongue movement were found to be important oral processing behaviour. The shear stress of the tongue and lower jaw is the main power during oral processing of semi-solid and soft-solid foods, and it tends to increase with increasing food viscosity. The method developed for measuring shear stresses applied in the oral cavity during oral processing was novel and is the closest to measuring real.

Dr Kylie Foster
Professor John Bronlund
Dr John Grigor