Competitive Adsorption of Lecithin and Saliva at the O/W Interface in Relation to the Oral Processing of Lipid Continuous Foods

Food Biophysics

Volumn 9, Issue 3, 2014, Pages 285-291

  Delime, Perrine ^a   Lemmens Smink, Natasja ^b   Wolf, Bettina ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Mars Nederland BV   (Netherlands)

Author keywords

Competitive adsorption; Human whole saliva; Interfacial rheology; Lipid continuous foods Lecithin; Oral processing

Indexed keywords

ADSORPTION; BODY FLUIDS; EMULSIFICATION; EMULSIONS; LECITHIN;

COMPETITIVE ADSORPTION; DYNAMIC INTERFACIAL TENSION; INTERFACIAL RHEOLOGY; ORAL PROCESSING; PROTEIN CONCENTRATIONS; RHEOLOGICAL MEASUREMENTS; SURFACE-ACTIVE MOLECULES; WHOLE SALIVA;

OILS AND FATS;

HELIANTHUS; THEOBROMA CACAO;

EID: 84905107356     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-014-9352-5     Document Type: Article

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