H. McGee. On Food and Cooking. The Science and Lore of the Kitchen (2nd ed.). Scribner New York, London, Toronto, 2004.
H. McGee. Nose Dive: A Field Guide to the World’s Smells. John Murray Press, UK, 2020.
J. Chen and L. Engelen (eds.). Food Oral Processing: Fundamentals of Eating and Sensory Perception. Wiley-Blackwell, Chichester, 2012.
J. Chen and A. Rosenthal (eds.). Modifying Food Texture. Sensory Analysis, Consumer Requirements and Preferences. Woodhead Publishing Elsevier, Cambridge, 2015.
J. Chen and A. Rosenthal (eds.). Modifying Food Texture. Novel Ingredients and Processing Techniques. Woodhead Publishing Elsevier, Cambridge, 2015.
A.B. Marshall. The Book of Ices. Marshall School of Cookery, 1885. S. Szabo, epubli GmbH Berlin (reprint), 2014.
R. Shaker, P.G. Belafsky, G.N. Postma and C. Easterling (eds.). Principles of Deglutition. A Multidisciplinary Text for Swallowing and its Disorders. Springer, New York Heidelberg, 2013.
J. Webster-Gandy, A. Madden and M. Holdsworth. Oxford Handbook of Nutrition and Dietetics. Oxford University Press, Oxford, 2006.
Journal articles (peer reviewed literature)
A.W. Brown et al. Unscientific Beliefs about Scientific Topics in Nutrition. Advances in Nutrition 5, 563-565 (2014).
C. Laur et al. Nutrition Care after Discharge from Hospital: An Exploratory Analysis from the More-2-Eat Study. Healthcare 6, 9-22 (2018). doi:10.3390/healthcare6010009
J.M. Patterson et al. Head and neck cancer and dysphagia; caring for carers. Psycho-Oncology 22, 1915-1820 (2013).
I.A. Humbert and J.-A. Robbins. Normal Swallowing and Functional Magnetic Resonance Imaging: A Systematic Review. Dysphagia 22, 266-275 (2007).
T.J. Lapis, M.H. Penner and J. Lim. Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste Receptor. Chemical Senses 41, 755-762 (2016).
B.H. Campbell et al. Aspiration, weight loss and quality of life in head and neck cancer survivors. Archives of Otolaryngology and Head and Neck Surgery 130, 1100-1103 (2004).
M.M. Cawley and L.M. Benson. Current trends in managing oral mucositis. Clinical Journal of Oncology Nursing 9, 584-592 (2005).
L. Arribas et al. Nutritional changes in patients with locally advanced head and neck cancer during treatment. Oral Oncology 71, 67-74 (2017).
E. Cereda et al. Nutritional counselling with or without systematic use of oral nutritional supplements in head and neck cancer patients undergoing radiotherapy. Radiotherapy and Oncology, in press (2017).
T. Brown et al. Impact of early prophylactic feeding on long term tube dependency outcomes in patients with head and neck cancer. Oral Oncology 72, 17-25 (2017).
A.W. Rademaker et al. Eating ability in head and neck cancer patients after treatment with chemoradiation: a 12-month follow-up study accounting for dropout. Head and Neck Journal 25, 1034-1041 (2003).
K. Matsuo and J.B. Palmer. Coordination of Mastication, Swallowing and Breathing. The Japanese Dental Science Review 45, 31-40 (2009).
E. Irune et al. Treatment-related dysgeusia in head and neck cancer patients. Cancer Treatment Reviews 40, 1106–1117 (2014).
N. Cousins et al. A systematic review of interventions for eating and drinking problems following treatment for head and neck cancer suggests a need to look beyond swallowing and trismus. Oral Oncology 49, 387-400 (2013).
M.-A. Peyron et al. Role of Physical Bolus Properties as Sensory Inputs in the Trigger of Swallowing. PLoS ONE 6, e21167 (2011).
N.M. Rogus-Pulia et al. Bolus effects on patient awareness of swallowing difficulty and swallow physiology after chemoradiation for head and neck cancer. Head and Neck 37, 1122-1129 (2015).
C. Loret. Using Sensory Properties of Food to Trigger Swallowing: A Review. Critical Reviews in Food Science and Nutrition 55, 140–145 (2015).
J. Chen. Food oral processing – A review. Food Hydrocolloids 23, 1-25 (2009).
C.M. Steele et al. The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review.
Dysphagia DOI 10.1007/s00455-014-9578-x (2014).
C.E.A. Barbon and C.M. Steele. Efficacy of Thickened Liquids for Eliminating Aspiration in Head and Neck Cancer: A Systematic Review. Otolaryngology–Head and Neck Surgery, 1-8 (2014).
A.M. Beck et al. Systematic review and evidence based recommendations on texture modified food and thickened liquids for adults (above 17 years) with oropharyngeal dysphagia – An updated clinical guideline. Clinical Nutrition, in press (2017).
Kim et al. Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener. Journal of Texture Studies 48, 571-585 (2017).
E.K. Hadde and J. Chen. Shear and extensional rheological characterization of thickened fluid for dysphagia management. Journal of Food Engineering 245, 18-23 (2019).
A. Sasegbon and S. Hamdy. The anatomy and physiology of normal and abnormal swallowing in oropharyngeal dysphagia. Neurogastroenterology & Motility 29:313100 (2017).
B. Talwar, R. Donnelly, R. Skelly and M. Donaldson. Nutritional management in head and neck cancer: United Kingdom National Multidisciplinary Guidelines. The Journal of Laryngology and Otology 130, S32-S40 (2016).
S. J. Pritchard et al. A randomised trial of the impact of energy density and texture of a meal on food and energy intake, satiation, satiety, appetite and palatability responses in healthy adults. Clinical Nutrition 33, 768-775 (2014).
J. Chandrashekar, M.A. Hoon, N.J.P. Ryba and C.S. Zuker. The receptors and cells for mammalian taste. Nature, 444, 288-294 (2006).
E.H.A. de Hoog, J.F. Prinz, L. Huntjens et al. Lubrication of oral surfaces by food emulsions: the importance of surface characteristics. Journal of Food Science 71, E337-E341 (2006).
E. Silletti, M.H. Vingehoeds, G.A. van Aken and W. Norde. Rheological behavior of food emulsions mixed with saliva: Effect of oil content, salivary protein content, and saliva type. Food Biophysics 3, 318-328 (2008).
R. Bansil and B.S. Turner. Mucin structure, aggregation, physiological functions and biomedical applications. Current Opinion in Colloid & Interface Science 11, 164-170 (2006).
D. Saha and S. Bhattacharya. Hydrocolloids as thickening and gelling agents in food. The Journal of Food Science and Technology 47, 587-597 (2010).
Y. Cao and R. Mezzenga. Design principles of food gels. Nature Food 1, 106-118 (2020).
H. This. Molecular Gastronomy, a Scientific Look at Cooking. Accounts of Chemical Research 42, 575-583 (2009).
T.A. Vilgis. Gels: model systems for soft matter food physics. Current Opinion in Food Science 3, 71-84 (2015).
T.A. Vilgis. Soft matter food physics – the physics of food and cooking. Reports on Progress in Physics 78, 124602 (82pp). doi: 10.1088/0034-4885/78/12/124602.
P.W. Lucas et al. Food texture and its effect on ingestion, mastication and swallowing. Journal of Texture Studies 35, 159-170 (2004).
J.R. Stokes, M.W. Boehm and S.K. Baier. Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion in Colloid & Interface Science 18, 349-359 (2013).
Y. Cao and R. Mezzenga. Design principles of food gels. Nature Food 1, 106-118 (2020).
M. Hosotsubo et al. Fabrication of Artificial Food Bolus for Evaluation of Swallowing. PloS One 11, e0168378 (2016).
P. Ravasco et al. Impact of Nutrition on Outcome: A Prospective Randomized Controlled Trial in Patients with Head and Neck Cancer Undergoing Radiotherapy. Head & Neck 27, 659-668 (2005).
H. Ganzer et al. The eating experience after treatment for head and neack cancer: A review of the literature. Oral Oncology 51, 634-642 (2015).
A. Reynolds et al. Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. The Lancet, in press (2019).
A private, non-commercial website by a scientist-foodie. Some interesting explanations about ‘molecular gastronomy’ and the physical properties of food (gels and hydrocolloids in particular), and a recipe collection (downloadable pdf file) of unconventional foods – many of which are quite suitable for the various maxfac eating troubles. Worth a look, if only for inspiration.
The BBC maintains a vast (and free) collection of recipes, all well edited but not all particularly ‘inspired’, and some are really not that good. But there are gems in the collection, and there are some very clear ‘how to do such-and-such’ cooking videos on the website.
This is a commercial site, though free to use and with only modest amounts of foodie-targeted advertising. The website features some very good recipes, again some are slightly unconventional, and there are very well made, slick videos about some cooking techniques. The search engine on the website for ingredients and recipes is useful to navigate the site. A more recent addition is a sister website ‘Great Italian Chefs’.