Oral tribology: update on the relevance to study astringency in wines
Author:
Affiliation:
1. Institute of Food Science Research (CIAL), CSIC-UAM, Madrid, Spain
2. Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds, UK
Publisher
Informa UK Limited
Subject
Mechanical Engineering,General Materials Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/17515831.2017.1347736
Reference68 articles.
1. Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins
2. Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
3. Oral astringency: effects of repeated exposure and interactions with sweeteners
4. Oral astringency: A tactile component of flavor
Cited by 54 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Study on the influence of aggregate on rheological properties of recycled aggregate asphalt mixture using microstructural quantification;Construction and Building Materials;2024-07
2. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods;Annual Review of Food Science and Technology;2024-06-28
3. Polysaccharide–dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods;Critical Reviews in Food Science and Nutrition;2024-03-31
4. A tribo-chemical view on astringency of plant-based food substances;Friction;2024-03-13
5. Recent advancements in the taste transduction mechanism, identification, and characterization of taste components;Food Chemistry;2024-02
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3