Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition-Reference-Cited by-同舟云学术

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Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition

Published:2024 Issue: Volume:9 Page:100806
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Araiza-Calahorra Andrea,Mackie Alan R.,Sarkar Anwesha^ORCID

Publisher

Elsevier BV

Reference58 articles.

1. Lubrication behavior of ex-vivo salivary pellicle influenced by tannins, gallic acid and mannoproteins;Agorastos;Heliyon,2022

2. Designing foods for an increasingly elderly population: a challenge of the XXI century;Aguilera;Curr. Opin. Food Sci.,2023

3. Microgels as viscosity modifiers influence lubrication performance of continuum;Andablo-Reyes;Soft Matter,2019

4. Can tribology be a tool to help tailor food for elderly population?;Araiza-Calahorra;Curr. Opin. Food Sci.,2023

5. Factors regulating astringency of whey protein beverages;Beecher;J. Dairy Sci.,2008

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