Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to Astringency
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb09610.x/fullpdf
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1. Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
2. Psychophysical evidence that oral astringency is a tactile sensation
3. Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins
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