Abstract:This study examined the effects of the textural properties and chemical components of foods on masseter activity patterns. Ten healthy young participants (seven men and three women) were asked to chew four gummy candies with different flavors while their masseter activities were recorded by a surface electromyogram. The masseter activity patterns during chewing were analyzed quantitatively using a T P technique, generating three T P values (T 25 , T 50 and T 75 ). The textural analysis included four representa… Show more
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