Whey Protein Derived Mouthdrying Found to Relate Directly to Retention Post Consumption but Not to Induced Differences in Salivary Flow Rate
Whey protein is fortified into beverages to provide functional benefits, however, these beverages are considered mouthdrying. To date whey protein derived mouthdrying has not been quantified using a ‘physical measure’ in parallel with rated perception. Saliva flow could also relate to whey protein d...
Main Authors: | Victoria Norton, Stella Lignou, Lisa Methven |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-03-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/3/587 |
Similar Items
-
Consistent Effects of Whey Protein Fortification on Consumer Perception and Liking of Solid Food Matrices (Cakes and Biscuits) Regardless of Age and Saliva Flow
by: Victoria Norton, et al.
Published: (2020-09-01) -
Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review
by: Victoria Norton, et al.
Published: (2021-02-01) -
Spray-Dried Microcapsules of Cheese Whey and Whey Permeate as a Strategy to Protect Chia Oil from Oxidative Degradation
by: Marcos Aurélio Dahlem Júnior, et al.
Published: (2022-01-01) -
Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process
by: Ruben Halfwerk, et al.
Published: (2023-09-01) -
Isolation, identification, and application of lactic acid-producing bacteria using salted cheese whey substrate and immobilized cells technology
by: Atiat Sayed Dosuky, et al.
Published: (2022-02-01)