Interactions of salivary mucins and saliva with food proteins: a review
Author:
Affiliation:
1. Nano-BioScience Research Group, DTU-Food, Technical University of Denmark, Lyngby, Denmark;
2. Department of Mechanical Engineering, Technical University of Denmark, Lyngby, Denmark
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1512950
Reference138 articles.
1. Association of Cell Surface Mucins with Galectin-3 Contributes to the Ocular Surface Epithelial Barrier
2. Mucin structure, aggregation, physiological functions and biomedical applications
3. Mucin Biophysics
4. Perception of Taste and Viscosity of Oil-in-Water and Water-in-Oil Emulsions
5. Factors Regulating Astringency of Whey Protein Beverages
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