Inhibitory effect of <i>Sparassis latifolia</i> polysaccharides on cariogenic bacteria as studied <i>in-vitro</i> simulated oral processing-Reference-Cited by-同舟云学术

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Inhibitory effect of Sparassis latifolia polysaccharides on cariogenic bacteria as studied in-vitro simulated oral processing

Published:2022-05-05 Issue:1 Volume:25 Page:1099-1115
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Guo Jing¹,Yun Shao-Jun¹,Cao Jin-Ling¹,Cheng Yan-Fen¹,Cheng Fei-Er¹,Feng Cui-Ping¹

Affiliation:

1. College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China

Funder

Key Research Plan Projects of Shanxi Province

Special Scientific Research Project of Agricultural Valley Construction in Shanxi Province

Key team project of Scientific and technological Innovation of Edible Fungi of Shanxi Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2071292

Reference42 articles.

1. Food Oral Processing—An Industry Perspective

2. THE PERCEPTION OF FOOD TEXTURE - THE PHILOSOPHY OF THE BREAKDOWN PATH

3. Saliva Secretion and Swallowing—The Impact of Different Types of Food and Drink on Subsequent Intake

4. Oral processing of emulsion systems from a colloidal perspective

5. Development of model mouth for food oral processing studies: Present challenges and scopes

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