Stability and rheology of plant‐derived hydrocolloid–mucin mixtures-Reference-Cited by-同舟云学术

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Stability and rheology of plant‐derived hydrocolloid–mucin mixtures

Published:2022-05-28 Issue:4 Volume:53 Page:558-562
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Asimakopoulou Evdoxia¹,Giotis Charilaos²^ORCID,Andreadis Ioannis I.³,Fatouros Dimitrios G.³,Ritzoulis Christos¹^ORCID

Affiliation:

1. Department of Food Science and Technology International Hellenic University Thessaloniki Greece

2. Department of Food Science and Technology Ionian University Argostoli Greece

3. School of Health, Faculty of Pharmacy, Division of Pharmaceutical Technology Aristotle University of Thessaloniki Thessaloniki Greece

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12694

Reference19 articles.

1. Xanthan gum − mucin complexation: Molecular interactions, thermodynamics, and rheological analysis

2. Protein–saliva interactions: a systematic review

3. Interactions of salivary mucins and saliva with food proteins: a review

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Interactions between food macromolecules and mucin: Relevance to oral processing and personalized nutrition, focused on xerostomia and dysphagia;Food Hydrocolloids;2025-01

2. Pectin–mucin interactions: Insights from fluorimetry, thermodynamics and dual (static and dynamic) quenching mechanisms;International Journal of Biological Macromolecules;2024-10

3. Analytical rheology as a tool for the structural investigation of citrus pectin;Journal of Texture Studies;2024-03-14

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