DOI: 10.1039/d6fo02661c ISSN: 2042-6496
Enhancing sucrose sweetness perception through protein–sucrose composite particles and protein-assisted modulation of oral mucin
Sizhe Dong, Yanke Wang, Jinmei Wang, Jian Guo, Xiaoquan YangThis work addressed the challenge of reducing sucrose content while maintaining sweetness perception in food systems.