Investigating Methods to Mitigate Whey Protein Derived Mouthdrying.
mitigating strategies
mouthdrying
sensory
whey protein
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
01 Sep 2021
01 Sep 2021
Historique:
received:
22
07
2021
revised:
27
08
2021
accepted:
29
08
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
29
9
2021
Statut:
epublish
Résumé
Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to investigate different strategies to reduce mouthdrying effects. Accordingly, a series of experiments were carried out with a trained sensory panel (
Identifiants
pubmed: 34574175
pii: foods10092066
doi: 10.3390/foods10092066
pmc: PMC8467667
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Volac International Limited
ID : PhD agreement for one year at University of Reading Dated 1 September 2020
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