Effects of casein, ovalbumin, and dextran on the astringency of tea polyphenols determined by quartz crystal microbalance with dissipation
Tea polyphenols (TPPs) can bind with proteins and peptides through hydrophobic interaction and hydrogen bonding. Casein, ovalbumin, and dextran were used to investigate their influence on the interactions between TPP and gelatin and, therefore, to investigate their influence on TPP taste. Casein-g-d...
| Publié dans: | Langmuir : the ACS journal of surfaces and colloids. - 1985. - 25(2009), 1 vom: 06. Jan., Seite 397-402 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2009
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| Accès à la collection: | Langmuir : the ACS journal of surfaces and colloids |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Caseins Dextrans Flavonoids Phenols Polyphenols Tea Quartz 14808-60-7 plus... |
| Accès en ligne |
Volltext |