Enhancing the perception of saltiness and reducing NaCl levels in snacks through sensory interaction: Immobilizing NaCl nanocrystals in Litsea oleoresin-sunflower seed oleogels
Lulu Zhang, Zeyao Qiao, Jiajie Wang, Shiqi Liu, Qianqian Li, Ruyi Geng, Chao Ma, A.M. Abd El‐Aty, Ashraf Nagib
Topics & Concepts
OleoresinPungencyFood scienceFlavorChemistrySunflower oilSunflowerSensory analysisHorticultureBiologyPepperBiochemical Analysis and Sensing TechniquesMeat and Animal Product QualityFood Chemistry and Fat Analysis