Charge related astringency of chitosans-Reference-Cited by-同舟云学术

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Charge related astringency of chitosans

Published:2015-06 Issue: Volume:48 Page:174-178
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Luck Paige,Vårum Kjell M.,Foegeding E. Allen

Funder

North Carolina Agricultural Research Service

MARPOL

Norwegian Research Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Present and future role of chitin and chitosan in food;Agulló;Macromolecular Biosciences,2003

2. Astringency: mechanisms and perception;Bajec;Critical Reviews in Food Science and Nutrition,2008

3. Astringency in foods;Bate-Smith;Food,1954

4. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis of human parotid salivary proteins;Beeley;Electrophoresis,1991

5. Effectiveness of rinses in alleviating bitterness and astringency residuals in model solutions;Brannan;Journal of Sensory Studies,2001

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1. Interactions between xanthan gum and phenolic acids;International Journal of Biological Macromolecules;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. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication;Chemical Senses;2024-01-01

4. Adsorption Capabilities of Fungoid Chitosan Toward Organic Acids in Model Solutions and White Wine;Food and Bioprocess Technology;2023-06-08

5. Flavor-Related Applications of Chitin and Chitosan in Foods: Effect of Structure and Properties on the Efficacy;Chitosan for Biomaterials III;2021

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