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All Outputs (2)

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article
Dinu, V., MacCalman, T., Yang, N., Adams, G. G., Yakubov, G. E., Harding, S. E., & Fisk, I. D. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal, 49(8), 799-808. https://doi.org/10.1007/s00249-020-01475-4

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.

The role of saliva in oral processing: Reconsidering the breakdown path paradigm (2019)
Journal Article
Boehm, M. W., Yakubov, G. E., Stokes, J. R., & Baier, S. K. (2019). The role of saliva in oral processing: Reconsidering the breakdown path paradigm. Journal of Texture Studies, https://doi.org/10.1111/jtxs.12411

We discuss food oral processing research over the last two decades and consider strategies for quantifying the food breakdown model, originally conceptualised by Hutchings and Lillford . The key innovation in their seminal 1988 paper was shifting t... Read More about The role of saliva in oral processing: Reconsidering the breakdown path paradigm.