40
Participants
Start Date
August 6, 2020
Primary Completion Date
September 10, 2020
Study Completion Date
September 10, 2020
Liquid Model
"To study the perception of whey beverages using sensory methods (rating drying as well as discrimination tests which is the stronger in drying)~Measuring mucoadhesion via protein content remaining in saliva following swallowing of whey protein and whey permeate beverages."
Sensory Science Centre, Department of Food and Nutritional Science, University of Reading, Reading, Berkshire, United Kingdom, Reading
University of Reading
OTHER