Study on the salivation effect of encapsulated food products containing Sichuan pepper oil-Reference-Cited by-同舟云学术

Study on the salivation effect of encapsulated food products containing Sichuan pepper oil

Published:2019-01-31 Issue:1 Volume:5 Page:7-13
ISSN:2057-4347
Container-title:Clinical and Experimental Dental Research
language:en
Short-container-title:Clin Exp Dent Res

Author:

Ryo Koufuchi¹²,Kaneko Mie¹²,Takahashi Kei³,Ono Hiroyuki³,Ogasawara Tomohiko³^ORCID,Abe Michiro⁴,Saito Ichiro¹²

Affiliation:

1. Department of Pathology; Tsurumi University School of Dental Medicine; Japan

2. Anti-ageing Outpatient Department; Tsurumi University Dental Hospital; Japan

3. Sales Engineering Division; Aliment Industry Co., Ltd.; Japan

4. Representative Director; Avedes K.K.; Japan

Publisher

Wiley

Subject

General Dentistry

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cre2.149/fullpdf

Reference29 articles.

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2. Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels;Bautista;Nature Neuroscience,2008

3. Xerostomia in the elderly: prevalence, diagnosis, complications, and treatment;Ben-Aryeh;Gerodontology,1985

4. Radiation-induced Xerostomia in patients with head and neck cancer: Pathogenesis, impact on quality of life, and management;Chambers;Head and Neck,2004

5. Studies on the prevalence of reduced salivary flow rate in relation to general health and dental caries, and effect of iron supplementation;Flink;Swedish Dental Journal. Supplement,2007

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1. Innovative novel candy made from a low-solubility amorphous material promotes saliva secretion: A randomized, double-blind, placebo-controlled crossover comparative trial;Journal of Clinical Biochemistry and Nutrition;2024

2. Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates;Food Hydrocolloids;2022-04

3. Nano-emulsion prepared by high pressure homogenization method as a good carrier for Sichuan pepper essential oil: Preparation, stability, and bioactivity;LWT;2022-01