An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing-Reference-Cited by-同舟云学术

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An enzymatically controlled mucoadhesive system for enhancing flavour during food oral processing

Published:2019-07-01 Issue:1 Volume:3 Page:
ISSN:2396-8370
Container-title:npj Science of Food
language:en
Short-container-title:npj Sci Food

Author:

Dinu Vlad,Gadon Arthur,Hurst Katherine,Lim Mui,Ayed Charfedinne,Gillis Richard B.^ORCID,Adams Gary G.^ORCID,Harding Stephen E.,Fisk Ian D.^ORCID

Funder

RCUK | Biotechnology and Biological Sciences Research Council

RCUK | Engineering and Physical Sciences Research Council

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Food Science

Link

http://www.nature.com/articles/s41538-019-0043-y.pdf

Reference31 articles.

1. Smart, J. D. The basics and underlying mechanisms of mucoadhesion. Adv. Drug Deliv. Rev. 57, 1556–1563 (2005).

2. Harding, S. E. Trends in mucoadhesive analysis. Trends Food Sci. Technol. 17, 255–262 (2006).

3. Mackie, A. R. et al. Innovative methods and applications in mucoadhesion research. Macromol. Biosci. 17, 1600534 (2017).

4. Cook, S. L. et al. Mucoadhesive polysaccharides modulate sodium retention, release and taste perception. Food Chem. 240, 482–489 (2018).

5. Cook, S. L. et al. Polysaccharide food matrices for controlling the release, retention and perception of favours. Food Hydrocoll. 79, 253–261 (2018).

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