Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions-Reference-Cited by-同舟云学术

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Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions

Published:2016-06 Issue: Volume:6 Page:12-20
ISSN:2352-5738
Container-title:Biotribology
language:en
Short-container-title:Biotribology

Author:

Biegler Max,Delius Judith,Käsdorf Benjamin T.,Hofmann Thomas,Lieleg Oliver

Funder

International Graduate School of Science and Engineering (IGSSE)

Deutsche Forschungsgemeinschaft

Publisher

Elsevier BV

Subject

Surfaces, Coatings and Films,Biomaterials

Reference52 articles.

1. Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine;Hufnagel;J. Agric. Food Chem.,2008

2. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines;Glabasnia;J. Agric. Food Chem.,2006

3. Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse;Scharbert;J. Agric. Food Chem.,2004

4. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols;Stark;J. Agric. Food Chem.,2005

5. Oral sensations from iron and copper sulfate;Lim;Physiol. Behav.,2005

Cited by 42 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. Size-Controllable and pH-Sensitive Whey Protein Microgels as High-Performance Aqueous Biolubricants;ACS Applied Materials & Interfaces;2024-08-22

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. Structure Response of Preadsorbed Saliva Pellicle to the Interaction between Dairy and Saliva Protein;Langmuir;2024-05-23

4. Artificial Simulation of Saliva's Astringency Removal Effect on Squid;Journal of Food and Nutrition Sciences;2024-03-20

5. A tribo-chemical view on astringency of plant-based food substances;Friction;2024-03-13

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