Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans

Wei Hana College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information

Xingru Lua College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information

Honghu Aia College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information

Rui Wua College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information

Shanshan Wua College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information

Yanfen Chenga College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China;b Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, ChinaView further author information

Shaojun Yuna College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China;b Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, ChinaView further author information

Mingchang Changa College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China;b Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, China;c Collaborative Innovation Center of Quality and Efficiency of Loess Plateau Edible Fungi, Taigu, Shanxi, ChinaView further author information

Feier Chenga College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information

Cuiping Fenga College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China;b Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, ChinaCorrespondence[email protected]
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Jinling Caoa College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, China;b Shanxi Agricultural University, Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi, ChinaCorrespondence[email protected]
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Rheological properties of the mixture of Lentinan and saliva and its inhibitory effect on Streptococcus mutans

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