The effect of dairy proteins on the oral burn of capsaicin
Author:
Affiliation:
1. Department of Food Science Penn State College of Agricultural Sciences, The Pennsylvania State University University Park Pennsylvania USA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16400
Reference30 articles.
1. Personality factors predict spicy food liking and intake
2. Behavioral measures of risk tasking, sensation seeking and sensitivity to reward may reflect different motivations for spicy food liking and consumption
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1. Fat, protein, and temperature each contribute to reductions in capsaicin oral burn;Journal of Food Science;2024-07-02
2. Effect of oral burn on dynamic taste, flavor and mouthfeel perception of tomato soups, curried rice and beef patties;Food Quality and Preference;2024-06
3. Do milk proteins relieve capsaicin‐induced burning sensation in the oral cavity?;Journal of Sensory Studies;2024-05-22
4. More than fat – Proteins in dairy and plant milks contribute to the reduction of oral burn from capsaicin;Food Quality and Preference;2023-12
5. Advances in sensory science: From perception to consumer acceptance;Journal of Food Science;2023-03
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