Concept
Xérostomie
Publications associées (14)
Difference in astringency of the main pea protein fractions
Francesco Stellacci, Hanna Fanny Clarisse Lesme
Interactions between food and saliva govern complex mouthfeel perceptions such as astringency. Herein, we present a study of the interactions of salivary proteins with the main pea protein fractions that are obtained by isoelectric and salt precipitation ( ...
London2023On the durability of surgical masks after simulated handling and wear
Jian Wang, Véronique Michaud, Vincent Marc Varanges, Baris Çaglar, Yann Albert Gérard Lebaupin, René M. Rossi
After the spread of COVID-19, surgical masks became highly recommended to the public. They tend to be handled and used multiple times, which may impact their performance. To evaluate this risk, surgical masks of Type IIR were submitted to four simulated tr ...
2022Mid-infrared spectroscopy for gases and liquids based on quantum cascade technologies
Nico de Rooij, Hans Peter Herzig, Jérôme Faist, Lubos Hvozdara, Philip Wägli, Yu-Chi Chang
In this paper we present two compact, quantum cascade laser absorption spectroscopy based, sensors developed for trace substance detection in gases and liquids. The gas sensor, in its most integrated version, represents the first system combining a quantum ...
Royal Soc Chemistry2014