An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
Abstract In the mouth, food flavors interact with salivary proteins like mucin, which protects mucosal surfaces and influences the rate of aroma release. The role of mucin in the protein-flavor binding mechanism was evaluated in a model system in vitro using GC-MS. The number of binding sites (n) an...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-08-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-025-00451-6 |
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