Physicochemical interactions between mucin and low-calorie sweeteners: Real-time characterization and rheological analyses
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
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1. Quantification of diffusion coefficients of commonly used high-intensity sweeteners through mucin;Food Research International;2024-05
2. Strengthening the diffusion of sodium ions by interactions between gum Arabic and oral mucin;Food Hydrocolloids;2024-05
3. Charge characteristics of guar gums on the three-stage interaction mechanism with mucin to improve the mucoadhesion ability;Food Hydrocolloids;2023-12
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