Red wine tannins fluidify and precipitate lipid liposomes and bicelles. A role for lipids in wine tasting?
Sensory properties of red wine tannins are bound to complex interactions between saliva proteins, membranes taste receptors of the oral cavity, and lipids or proteins from the human diet. Whereas astringency has been widely studied in terms of tannin-saliva protein colloidal complexes, little is kno...
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| Veröffentlicht in: | Langmuir : the ACS journal of surfaces and colloids. - 1992. - 30(2014), 19 vom: 20. Mai, Seite 5518-26
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| 1. Verfasser: |
Furlan, Aurélien L
(VerfasserIn) |
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| Weitere Verfasser: |
Castets, Aurore,
Nallet, Frédéric,
Pianet, Isabelle,
Grélard, Axelle,
Dufourc, Erick J,
Géan, Julie |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Langmuir : the ACS journal of surfaces and colloids
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| Schlagworte: | Journal Article
Research Support, Non-U.S. Gov't
Liposomes
Tannins
Catechin
8R1V1STN48
epigallocatechin gallate
BQM438CTEL |
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