{"headerData":{"lastRefreshDate":"06 Jul 2026"},"publicationOverview":{"publication":{"id":"1305B846-940C-4777-891F-219865B4BABB","resourceUrl":"http://gtr.ukri.org/api/publication/overview?outcomeid=5462a8be631a16.09897014&projectref=#grantRef#","outcomeId":"5462a8be631a16.09897014","title":"Development of an in-vitro mouth model to quantify salt release from gels","parentPublicationTitle":"Food Hydrocolloids","authors":[{"id":"35d323e695aa09dbdf5496c4451280c7","resourceUrl":"http://gtr.ukri.org/api/person/35d323e695aa09dbdf5496c4451280c7","firstName":null,"otherNames":"Mills T","surname":null,"email":null,"orcidId":null,"displayName":"Mills T","fullName":"Mills T"}],"date":1293840000000,"digitalPublicationUrl":"http://dx.doi.org/10.1016/j.foodhyd.2010.06.001","pubMedId":null,"pubMedUrl":null,"isbn":null,"issn":null,"publicationUrl":"http://dx.doi.org/10.1016/j.foodhyd.2010.06.001","abstractText":null,"volume":null,"issue":"1","totalPages":null,"edition":null,"chapterNumber":null,"chapterTitle":null,"pageRef":null,"series":null,"type":"Journal Article/Review","firstAuthorName":"Mills T","grantRef":null},"projects":[{"id":"20A4A3E4-635A-408A-BED4-578A74E2BD1B","resourceUrl":"http://gtr.ukri.org/projects?ref=DT/E010474/1","title":"Design of complex microstructures and processes for advanced salt reduction in foods","status":null,"grantReference":"DT/E010474/1","grantCategory":"Research Grant","abstractText":null,"potentialImpactText":null,"fund":{"valuePounds":528906,"start":null,"end":null,"funder":{"id":"798CB33D-C79E-4578-83F2-72606407192C","resourceUrl":"http://gtr.ukri.org/api/organisation/798CB33D-C79E-4578-83F2-72606407192C","name":"EPSRC"},"type":"INCOME_ACTUAL"},"output":null,"publications":null,"identifiers":null,"technicalSummary":null,"projectHierarchy":null,"studentshipHierarchy":null,"healthCategories":[],"researchActivities":[],"researchSubjects":[],"researchTopics":[],"rcukProgrammes":[],"hasClassifications":false}],"abstractSnippet":null}}