Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins-Reference-Cited by-同舟云学术

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Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins

Published:2024-12 Issue: Volume:460 Page:140753
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhou Zhenyu,Ou Miaoling,Shen Wangyang,Jin Weiping,Yang Guoyan,Huang Wenjing,Guo Cheng

Funder

Natural Science Foundation of Hubei Province

Key Research and Development Project of Hainan Province

Department of Science and Technology of Hubei Province

Publisher

Elsevier BV

Reference62 articles.

1. The effect of cations and epigallocatechin gallate on in vitro salivary lubrication;Agorastos;Food Chemistry,2024

2. Saliva–the defender of the oral cavity;Amerongen;Oral Diseases,2010

3. Performance characteristics of a new hybrid quadrupole time-of-flight tandem mass spectrometer (TripleTOF 5600);Andrews;Analytical Chemistry,2011

4. “Oral” tribological study on the astringency sensation of red wines;Brossard;Journal of Texture Studies,2016

5. Saliva and flavor perception: Perspectives;Canon;Journal of Agricultural and Food Chemistry,2018

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