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Surface properties of adsorbed salivary components at a solid hydrophobic surface using a quartz crystal microbalance with dissipation (QCM–D)

  • Published:2019-12 Issue: Volume:97 Page:105195
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Glumac MiodragORCID,Ritzoulis ChristosORCID,Chen JiansheORCID

Funder

National Key Research and Development of the Ministry of Science and Technology

Natural Science Funding Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. In-vivo visualisation of mouth-material interactions by video rate endoscopy;Adams;Food Hydrocolloids,2007

2. Oral processing and perception of food emulsions: The relevance for fat reduction in food;van Aken,2009

3. Saliva composition and function: A comprehensive review;de Almeida;The Journal of Contemporary Dental Practice,2008

4. Review: The physiology of saliva and transfer of drugs into saliva;Aps;Forensic Science International,2005

5. Structural characterisation of parotid and whole mouth salivary pellicles adsorbed onto DPI and QCMD hydroxyapatite sensors;Ash;Colloids and Surfaces B: Biointerfaces,2014
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