Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine-Reference-Cited by-同舟云学术

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Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine

Published:2019-10 Issue: Volume:139 Page:896-903
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lei Xiaoqing,Zhu Yanyun,Wang Xiaoyu,Zhao Pengtao,Liu Pei,Zhang Qianting,Chen Tongguo,Yuan Huanhuan,Guo Yurong

Funder

Xi'an Science and Technology Bureau

Science and Technology Department of Shaanxi Province

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference46 articles.

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2. Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution;Fontoin;Food Qual. Prefer.,2008

3. Sensory characterization of the astringency of commercial Uruguayan Tannat wines;Vidal;Food Res. Int.,2017

4. Astringency of organic acids is related to pH;Lawless;Chem. Senses,1996

5. A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins;Rinaldi;Food Chem.,2014

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1. Impact of the Chemical Composition and Structure of Yeast Mannoproteins from Pichia Strains on Wine Fruity Ester Release;ACS Food Science & Technology;2024-06-10

2. Study on the mechanism of natural polysaccharides on the deastringent effect of Triphala extract;Food Chemistry;2024-05

3. A tribo-chemical view on astringency of plant-based food substances;Friction;2024-03-13

4. Astringency perception in a red wine context – a review;OENO One;2024-02-19

5. The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine;Food Chemistry;2023-08

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