The purpose of this study was to comparatively study and elucidate the characteristics of masticatory function of the subjects with complete denture and those with normal natural dentition. The study were carried out on 20 subjects with normal natural dentition and 30 subjects with complete denture having clinically good prognosis. Masticatory movements were analyzed by electromyograph (EMG) an...

Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. Their ability to gel suggests their potential use in highly valued imitative products, such as Kamaboko, a surimi product. However, gelation and the resultant textural properties can be enhanced by va...