Thermodynamics of the interaction of sweeteners and lactisole with fullerenols as an artificial sweet taste receptor model-Reference-Cited by-同舟云学术

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Thermodynamics of the interaction of sweeteners and lactisole with fullerenols as an artificial sweet taste receptor model

Published:2011-09 Issue:1 Volume:128 Page:134-144
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Zhong-Xiu,Wu Wen,Zhang Wei-Bin,Deng Shao-Ping

Funder

National Natural Science Foundation of China

Young Innovators Scholarship

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Use of the “SMURF” in taste analysis;Birch;Chemical Senses,1981

2. Thermodynamics of Cd2+ and Zn2+ binding by the phytochelatin (γ-Glu-Cys)4-Gly and its precursor glutathione;Chekmeneva;Analytical Biochemistry,2008

3. Isothermal titration calorimetry study of the interaction of sweeteners with fullerenols as an artificial sweet taste receptor model;Chen;Journal of Agricultural and Food Chemistry,2009

4. Multi-hydroxy additions onto C60 fullerene molecules;Chiang;Journal of the Chemical Society, Chemical Communication,1992

5. Encyclopedia of Biological Chemistry;Cooperman,2004

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