Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on <i>Streptococcus mutans</i>-Reference-Cited by-同舟云学术

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Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans

Published:2023-06-27 Issue:1 Volume:26 Page:1678-1697
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Han Wei¹,Lu Xingru¹,Ai Honghu¹,Wu Rui¹,Wu Shanshan¹,Cheng Yanfen¹²,Yun Shaojun¹²,Chang Mingchang¹²³,Cheng Feier¹,Feng Cuiping¹²,Cao Jinling¹²

Affiliation:

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

2. Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, China

3. Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Taigu, Shanxi, China

Funder

the earmarked fund for Modern Agro-industry Technology Research System

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2225785

Reference41 articles.

1. Food Oral Processing—An Industry Perspective

2. A 6-year follow-up study of oral function in shortened dental arches. Part I: Occlusal stability

3. Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology

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

5. The rheological properties of polysaccharides sequentially extracted from peony seed dreg

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2. Steady and transient rheological properties of four polysaccharides with different chain conformations;Journal of Polymer Science;2023-09-03

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