Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic-Reference-Cited by-同舟云学术

Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic

Author:

Li Yanlei¹²³⁴⁵^ORCID,Wan Zhili¹²³⁴⁵^ORCID,Yang Xiaoquan¹²³⁴⁵^ORCID

Affiliation:

1. Laboratory of Food Proteins and Colloids

2. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

3. Department of Food Science and Technology

4. South China University of Technology

5. Guangzhou 510640

Abstract

Gum arabic enhances the saltiness perception of liquid/semi-solid foods via a mucopenetration effect.

Funder

National Natural Science Foundation of China

Natural Science Foundation of Guangdong Province

Fundamental Research Funds for the Central Universities

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

Reference43 articles.

3. WHO , in Guideline: Sodium intake for adults and children , World Health Organization (WHO) , Geneva, Switzerland , 2012

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