Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model
This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20 %, 40 %, 60 %, 80 % and 100 % stage). The stewed pork with brown sauce was masticated and the...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2023-01-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345302200115X |
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