Abstract:Salivation is indispensable for the smooth intake of food and maintenance of oral health. In this study, we investigated how we recognize foods in our mouth, with a focus on the salivary reflex response. Mastication of deacylated gellan gum (DGG) and native gellan gum (NGG) gels induced relatively higher salivation than that induced by the mastication of agar gel, which showed high syneresis. Furthermore, salivation correlated positively with masseter muscle activity for the mastication of agar and DGG gels sh… Show more
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