Analysis of the interaction of food components with model lingual epithelial cells: the case of sweet proteins-Reference-Cited by-同舟云学术

Analysis of the interaction of food components with model lingual epithelial cells: the case of sweet proteins

Published:2011-06-23 Issue:4 Volume:26 Page:274-278
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Asakura Tomiko¹,Miyano Motohiro¹,Yamashita Haruyuki¹,Sakurai Takanobu²,Nakajima Ken-ichiro¹,Ito Keisuke¹,Misaka Takumi¹,Ishimaru Yoshiro¹,Abe Keiko¹

Affiliation:

1. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences; University of Tokyo; 1-1-1, Yayoi, Bunkyo-ku; Tokyo; 113-8657; Japan

2. General Research Institute of Food Science and Technology; Nissin Foods Holdings Co., Ltd; 4-1, 7-chome, Nojihigashi, Kusatsu-shi; Shiga; 525-0058; Japan

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference15 articles.

1. Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor

2. Sweet Taste Responses of Mouse Chorda Tympani Neurons: Existence of Gurmarin-Sensitive and -Insensitive Receptor Components

3. Taste sensor

4. Surface Plasmon Resonance Analysis on Interactions of Food Components with a Taste Epithelial Cell Model

5. Probing the mechanism of drug/lipid membrane interactions using Biacore

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