Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: In Solutions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 34, 2015, Pages 7487-7493

  Yucel, Umut ^a,b   Peterson, Devin G ^b  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

aftertaste; emulsions; protein salt ionic interactions; salt reduction; sensory

Indexed keywords

CASEIN; EFFLUENTS; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; SENSORY ANALYSIS;

AFTERTASTE; FOOD INTERACTIONS; HYDROPHILIC SEGMENTS; INTERFACIAL AREAS; IONIC INTERACTION; PROTEIN INTERACTION; SALT CONCENTRATION; SENSORY;

PROTEINS;

PROTEIN INTAKE; SALT INTAKE; SODIUM INTAKE;

ANALYSIS; CHEMISTRY; HUMAN; LIPID METABOLISM; METABOLISM; MOUTH; PROTEIN INTAKE; SALT INTAKE; SODIUM INTAKE; TASTE;

DIETARY PROTEINS; HUMANS; LIPID METABOLISM; MOUTH; SODIUM CHLORIDE, DIETARY; SODIUM, DIETARY; TASTE PERCEPTION;

EID: 84940851984     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02311     Document Type: Article

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