Effect of tea polyphenols on the dilational rheology of Human Whole Saliva (HWS): Part 1, HWS characterization (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Effect of tea polyphenols on the dilational rheology of Human Whole Saliva (HWS): Part 1, HWS characterization (Articolo in rivista) (literal)

Anno

• 2013-01-01T00:00:00+01:00 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi

• 10.1016/j.colsurfb.2013.03.022 (literal)

Alternative label

• Rossetti D.; Ravera F.; Liggieri L. (2013)
  Effect of tea polyphenols on the dilational rheology of Human Whole Saliva (HWS): Part 1, HWS characterization
  in Colloids and surfaces. B, Biointerfaces (Print)
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Rossetti D.; Ravera F.; Liggieri L. (literal)

Pagina inizio

• 466 (literal)

Pagina fine

• 473 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#url

• http://www.sciencedirect.com/science/article/pii/S0927776513001987 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 110 (literal)

Rivista

• Colloids and surfaces. B, Biointerfaces (Rivista)

Note

• ISI Web of Science (WOS) (literal)
• Scopu (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• 1 : Unilever R And D Discover, Colworth Science Park, Sharnbrook, MK44 1LQ, United Kingdom / 2,3 : CNR Ieni-Istituto per l'Energetica e le Interfasi, Via de Marini 6, 16149 Genova, Italy (literal)

Titolo

• Effect of tea polyphenols on the dilational rheology of Human Whole Saliva (HWS): Part 1, HWS characterization (literal)

Abstract

• Human whole saliva (HWS) is a physiological secretion that performs a number of essential functions including protection of oral health, lubrication of mouth tissues and food pre-digestion. The complexity of the saliva proteome reflects the unique physiochemical functionality of this biofluid. In addition, saliva influences the transduction of aroma, taste and tactile (mouthfeel) perceptions through the interaction with food and beverages. This work, which is presented as two distinct contributions, reports on the extensive interfacial properties characterization (air-liquid) of saliva either alone or after exposure to tea polyphenols. This first part discusses the complex nature of the salivary film in terms of kinetic and viscoelastic (dilational surface rheology) properties. The formation of the surface film is analyzed with time and explained in terms of the progressively irreversible adsorption of protein fractions of larger molecular weight. The viscoelastic response to appropriate frequency modulation is modelled using a general mixed kinetic model, which satisfactorily reproduces the experimental data in better agreement than the traditional Lucassen diffusive model. © 2013 Elsevier B.V. (literal)

Prodotto di

• Soft matter per l'ottimizzazione di combustibili e di processi di generazione energetica sostenibili (ET.P01.005.001) (Modulo)
• Interazione particelle-interfacce liquide ed applicazioni nelle nanotecnologie (ET.P01.005.002) (Modulo)
• Institute of Condensed Matter Chemistry and Energy Technologies (ICMATE) (Istituto)

Autore CNR

• FRANCESCA RAVERA (Unità di personale interno)
• LIBERO LIGGIERI (Unità di personale interno)

Insieme di parole chiave

• Keywords of "Effect of tea polyphenols on the dilational rheology of Human Whole Saliva (HWS): Part 1, HWS characterization" (Insieme di parole chiave)

Incoming links:

Autore CNR di

• FRANCESCA RAVERA (Unità di personale interno)
• LIBERO LIGGIERI (Unità di personale interno)

Prodotto

• Institute of Condensed Matter Chemistry and Energy Technologies (ICMATE) (Istituto)
• Interazione particelle-interfacce liquide ed applicazioni nelle nanotecnologie (ET.P01.005.002) (Modulo)
• Soft matter per l'ottimizzazione di combustibili e di processi di generazione energetica sostenibili (ET.P01.005.001) (Modulo)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Colloids and surfaces. B, Biointerfaces (Rivista)

Insieme di parole chiave di

• Keywords of "Effect of tea polyphenols on the dilational rheology of Human Whole Saliva (HWS): Part 1, HWS characterization" (Insieme di parole chiave)