Fig. 4: Mechanism of mucin interaction in flavored protein-based aqueous systems (FPBAS).
From: An in vitro study exploring the role of mucin in the protein-flavor binding mechanism
A Mucin–protein interaction mechanism in FPBAS at low mucin concentration (0.01(w/v)%). B Corresponding mechanism observed at medium to high mucin levels (0.1(w/v)%). Adapted from Brown et al. [52].
