Interactions between food macromolecules and mucin: Relevance to oral processing and personalized nutrition, focused on xerostomia and dysphagia
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Published:2025-01
Issue:
Volume:158
Page:110535
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ISSN:0268-005X
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Container-title:Food Hydrocolloids
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language:en
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Short-container-title:Food Hydrocolloids
Reference25 articles.
1. Pectin–mucin interactions: Insights from fluorimetry, thermodynamics and dual (static and dynamic) quenching mechanisms;Ahmad;International Journal of Biological Macromolecules,2024
2. Mapping of β-lactoglobulin − mucin interactions in an in vitro astringency model: Phase compatibility, adsorption mechanism and thermodynamic analysis;Ahmad;Food Hydrocolloids,2022
3. Xanthan gum – mucin complexation: Molecular interactions, thermodynamics, and rheological analysis;Ahmad;Food Hydrocolloids,2021
4. Biologically‐relevant interactions, phase separations and thermodynamics of chitosan–mucin binary systems;Ahmad;Process Biochemistry,2020
5. Molecular interactions between gelatin and mucin: Phase behaviour, thermodynamics and rheological studies;Ahmad;Food Hydrocolloids,2020