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International Journal of Food Properties Volume 26, 2023 - Issue 1
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Research Article

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
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Xingru Lua College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information
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Honghu Aia College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information
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Rui Wua College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information
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Shanshan Wua College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information
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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
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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
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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
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Feier Chenga College of Food Science and Engineering, Shanxi Agricultural University, Taiyuan, Shanxi, ChinaView further author information
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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]
View further author information
&
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]
View further author information
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Pages 1678-1697 | Received 17 Mar 2023, Accepted 10 Jun 2023, Published online: 27 Jun 2023

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