Protein–saliva interactions: a systematic review
Author:
Affiliation:
1. Food Colloids and Bioprocessing Group
2. School of Food Science and Nutrition
3. University of Leeds
4. Leeds
5. UK
6. Mondelēz International
7. Reading
Abstract
Demographics of studies investigating protein–saliva interaction. Numbers reflect the number of studies using each method, protein type or system.
Funder
Biotechnology and Biological Sciences Research Council
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03180A
Reference79 articles.
1. The role of electrostatics in saliva-induced emulsion flocculation
2. Oral processing, texture and mouthfeel: From rheology to tribology and beyond
3. The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream
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