Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system-Reference-Cited by-同舟云学术

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Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system

Published:2020-12 Issue: Volume:109 Page:106109
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Shaoyang,Olarte Mantilla Sandra M.,Smith Paul A.,Stokes Jason R.,Smyth Heather E.

Funder

University of Queensland

China Scholarship Council

Wine Australia

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference66 articles.

1. Astringency: Mechanisms and perception;Bajec;Critical Reviews in Food Science and Nutrition,2008

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

3. Soft-tribology: Lubrication in a compliant PDMS–PDMS contact;Bongaerts;Tribology International,2007

4. The lubricating properties of human whole saliva;Bongaerts;Tribology Letters,2007

5. The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach;Brandão;Carbohydrate Polymers,2017

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