Astringent Mouthfeel as a Consequence of Lubrication Failure-Reference-Cited by-同舟云学术

Astringent Mouthfeel as a Consequence of Lubrication Failure

Published:2016-04-05 Issue:19 Volume:55 Page:5793-5797
ISSN:1433-7851
Container-title:Angewandte Chemie International Edition
language:en
Short-container-title:Angew. Chem. Int. Ed.

Author:

Ma Shuanhong¹²,Lee Haeshin³,Liang Yongmin¹,Zhou Feng¹

Affiliation:

1. State Key Laboratory of Solid Lubrication; Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences; Lanzhou 730000 China

2. University of the Chinese Academy of Sciences; Beijing 100039 China

3. Department of Chemistry Center for Nature-inspired Technology; Korea Advanced Institute of Science and Technology (KAIST); Daejeon 305-701 Republic of Korea

Funder

NSFC

CAS

Publisher

Wiley

Subject

General Chemistry,Catalysis

Reference47 articles.

1. Oral astringency: A tactile component of flavor

2. Food oral processing: Some important underpinning principles of eating and sensory perception

3. Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆

4. Polyphenol complexation—some thoughts and observations

5. Nature of Polyphenol−Protein Interactions

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