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Interactions of salivary mucins and saliva with food proteins: a review.
Çelebioğlu HY, Lee S, Chronakis IS. Çelebioğlu HY, et al. Crit Rev Food Sci Nutr. 2020;60(1):64-83. doi: 10.1080/10408398.2018.1512950. Epub 2019 Jan 11. Crit Rev Food Sci Nutr. 2020. PMID: 30632771 Review.
Mucins, as the major salivary proteins, are also important proteins for the food oral processing and digestion. The interactions of salivary mucins and saliva with several food proteins and food protein emulsions, as well as their functional properties relate …
Mucins, as the major salivary proteins, are also important proteins for the food oral processing and digestion. The interactions of s …
Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review.
Lee YY, Tang TK, Phuah ET, Tan CP, Wang Y, Li Y, Cheong LZ, Lai OM. Lee YY, et al. Crit Rev Food Sci Nutr. 2020;60(15):2509-2525. doi: 10.1080/10408398.2019.1650001. Epub 2019 Aug 16. Crit Rev Food Sci Nutr. 2020. PMID: 31418288 Review.
DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrated to have the potential in suppressing body fat accumulation and lowering postprandial serum triacylglycerol, cholesterol and glucose level. …
DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrate …