Saltiness perception mechanism and salt reduction strategies in food-Reference-Cited by-同舟云学术

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Saltiness perception mechanism and salt reduction strategies in food

Published:2024-06 Issue: Volume:148 Page:104521
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Yang Siqi,Zheng Baodong,Huang Luyao,Zhang Yi,Zeng Hongliang^ORCID

Publisher

Elsevier BV

Reference98 articles.

1. Health effects of dietary risks in 195 countries, 1990-2017: A systematic analysis for the global burden of disease study 2017;Afshin;Lancet,2019

2. Red algae-derived isofloridoside activates the sweet taste receptor T1R2/T1R3;Akishino;Food Bioscience,2022

3. Optogenetic stimulation of type I GAD65+ cells in taste buds activates gustatory neurons and drives appetitive licking behavior in sodium-depleted mice;Baumer-Harrison;Journal of Neuroscience,2020

4. Extra-oral taste receptors—function, disease, and perspectives;Behrens;Frontiers in Nutrition,2022

5. Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese;Benjamin;Food Hydrocolloids,2018

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