Effects of theacrine on the astringency of EGCG by affecting salivary protein − EGCG interactions through different molecular mechanisms-Reference-Cited by-同舟云学术

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Effects of theacrine on the astringency of EGCG by affecting salivary protein − EGCG interactions through different molecular mechanisms

Published:2024-06 Issue: Volume:22 Page:101474
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Xie Jizhou,Shi Yu,Luo Wei,Fang Wei,Luo Liyong,Zeng Liang

Publisher

Elsevier BV

Reference28 articles.

1. Molecular-dynamics with coupling to an external bath;Berendsen;Journal of chemical physics.,1984

2. Particle mesh Ewald: An N·log (N) method for Ewald sums in large systems;Darden;Journal of Chemical Physics,1993

3. Bitter and astringent substances in green tea: Composition, human perception mechanisms, evaluation methods and factors influencing their formation;Deng;Food Research International,2022

4. Effect of flavonols on wine astringency and their interaction with human saliva;Ferrer-Gallego;Food Chemistry,2016

5. Characterization of sensory properties of flavanols-a molecular dynamic approach;Ferrer-Gallego;Chemical Senses,2015

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