Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein

Using the surface characterization techniques of quartz crystal microbalance with dissipation, atomic force microscopy, and scanning electron microscopy, the structure of the salivary pellicle was investigated before and after it was exposed to dairy proteins, including micellar casein, skim milk, w...

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Veröffentlicht in:	Langmuir : the ACS journal of surfaces and colloids. - 1992. - 40(2024), 22 vom: 04. Juni, Seite 11516-11525
1. Verfasser:	Fan, Nengneng (VerfasserIn)
Weitere Verfasser:	Shewan, Heather M, Yakubov, Gleb E, Stokes, Jason R
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2024
Zugriff auf das übergeordnete Werk:	Langmuir : the ACS journal of surfaces and colloids
Schlagworte:	Journal Article Salivary Proteins and Peptides Caseins Whey Proteins