Effect of Protein-Lipid-Salt Interactions on Sodium Availability in the Mouth and Consequent Perception of Saltiness: As Affected by Hydration in Powders

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 34, 2015, Pages 7494-7498

  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 hydration rate

Indexed keywords

COLUMN CHROMATOGRAPHY; EMULSIFICATION; EMULSIONS; FOOD PRODUCTS; HYDRATION; MOISTURE; POWDERS;

AFTERTASTE; CHROMATOGRAPHY COLUMNS; EMULSION SYSTEMS; HYDRATION RATE; HYDROPHILIC SEGMENTS; IONIC INTERACTION; PROTEIN POWDERS; PROTEIN-SALT INTERACTIONS;

PROTEINS;

POWDER; PROTEIN INTAKE; SALT INTAKE; SODIUM INTAKE; WATER;

ANALYSIS; ANIMAL; CHEMISTRY; HUMAN; LIPID METABOLISM; METABOLISM; MOUTH; PIG; POWDER; PROTEIN INTAKE; SALT INTAKE; SODIUM INTAKE; TASTE; TONGUE;

ANIMALS; DIETARY PROTEINS; HUMANS; LIPID METABOLISM; MOUTH; POWDERS; SODIUM CHLORIDE, DIETARY; SODIUM, DIETARY; SWINE; TASTE PERCEPTION; TONGUE; WATER;

EID: 84940878798     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02312     Document Type: Article

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