Sep 2026
From molecular binding to mouthfeel: Oil saturation controls oral lubrication through interfacial protein films.
The oily mouthfeel is a critical sensory governed by the lubrication of saliva emulsions during oral processing, but the molecular mechanisms remain unclear. This study investigated this mechanism by using a saturated oil (Medium-chain triglyceride, MCT), a monounsaturated corn oil (CO), and a polyunsaturated linseed o...
Ruo-Jie Zhang, Jing-Yi Xu, Lei Dai et al.
· Food Chemistry · 0 citations