Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Salivary Glands and Saliva01:23

Salivary Glands and Saliva

1.2K
The salivary glands, of which there are three pairs known as the parotid, submandibular, and sublingual glands, play a crucial role in maintaining oral health and initiating the digestive process. Positioned near the ears, beneath the masseter muscle, the parotid glands secrete saliva into the oral cavity through the parotid duct of Stensen. Meanwhile, the submandibular glands, located on the floor of the mouth, secrete saliva through channels named submandibular ducts. The sublingual glands,...
1.2K
Detergent Purification of Membrane Proteins01:18

Detergent Purification of Membrane Proteins

5.7K
Detergents are used to purify the integral proteins of the membrane. The hydrophobic portion of the detergent can replace membrane phospholipids while solubilizing the membrane proteins. When detergent monomers reach a specific concentration in a solution called critical micelle concentration (CMC), they form micelles. Above CMC, the concentration of the detergent monomers remains in equilibrium with the micelle. The number of detergent monomers present in the CMC varies for each detergent, and...
5.7K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Closing the dietary fibre gap - developing a novel dietary fibre screening tool (SCREEN-IT) for the UK population: validity, reproducibility and usability insights.

European journal of nutrition·2026
Same author

"Why isn't fibre mentioned more often?" Conducting focus groups with an ageing population to promote dietary fibre-related awareness and starting the conversation.

Appetite·2026
Same author

Optimising α-Lactalbumin Recovery from Whey via Membrane Filtration: The Role of Transmembrane Pressure Across Membranes Varying in Polymer Type and Pore Size.

Food and bioprocess technology·2026
Same author

Agar/Carboxymethyl Cellulose Blended Films with Green-Synthesised Silver Nanoparticles as a Sustainable Alternative for Food Packaging Applications.

Polymers·2025
Same author

Importance of dietary fibre, strategies for increasing intake and maintenance of the supply chain in the UK.

Philosophical transactions of the Royal Society of London. Series B, Biological sciences·2025
Same author

A systematic review of the factors affecting textural perception by older adults and their association with food choice and intake.

Appetite·2025

Related Experiment Video

Updated: Oct 18, 2025

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.8K

Investigating Methods to Mitigate Whey Protein Derived Mouthdrying.

Victoria Norton1, Stella Lignou1, Marianthi Faka2

  • 1Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK.

Foods (Basel, Switzerland)
|September 28, 2021
PubMed
Summary

Mitigating whey protein mouthdrying is challenging. Increasing lactose in beverages and fat in scones helped, but other strategies showed limited success in reducing this common sensory issue.

Keywords:
mitigating strategiesmouthdryingsensorywhey protein

More Related Videos

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
04:56

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown

Published on: June 27, 2025

305
Effect of Artificial Tear Formulations on the Metabolic Activity of Human Corneal Epithelial Cells after Exposure to Desiccation
06:29

Effect of Artificial Tear Formulations on the Metabolic Activity of Human Corneal Epithelial Cells after Exposure to Desiccation

Published on: May 2, 2020

4.0K

Related Experiment Videos

Last Updated: Oct 18, 2025

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

3.8K
Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown
04:56

Real-Time Force Measurement Between Emulsion Droplets During Enzymatic Breakdown

Published on: June 27, 2025

305
Effect of Artificial Tear Formulations on the Metabolic Activity of Human Corneal Epithelial Cells after Exposure to Desiccation
06:29

Effect of Artificial Tear Formulations on the Metabolic Activity of Human Corneal Epithelial Cells after Exposure to Desiccation

Published on: May 2, 2020

4.0K

Area of Science:

  • Food Science
  • Sensory Science
  • Dairy Science

Background:

  • Mouthdrying is a common sensory issue associated with whey protein products.
  • Effective mitigation strategies are needed to improve consumer acceptance of whey protein foods.

Purpose of the Study:

  • To investigate strategies for reducing mouthdrying in whey protein food matrices.
  • To evaluate the impact of varying ingredient levels and types on perceived mouthdrying.

Main Methods:

  • Experiments conducted with a trained sensory panel (n=11).
  • Tested whey protein beverages (WPB) with varied lactose and fat content.
  • Evaluated whey protein concentrate (WPC) powders in cupcakes and scones with varied fat content.

Main Results:

  • Increasing lactose (9.4% w/v) in WPBs significantly suppressed mouthdrying.
  • Adding fat via cream topping on scones also significantly reduced mouthdrying.
  • Other strategies, including increased fat in WPBs and heat-stable WPC in cupcakes, had no significant effect.

Conclusions:

  • Mitigating whey protein mouthdrying presents significant challenges.
  • Specific strategies like increased lactose and fat show potential but require further research.
  • Cross-modal taste suppression and enhanced lubrication are promising areas for future investigation.