Red Wine Tannins Fluidify and Precipitate Lipid Liposomes and Bicelles. A Role for Lipids in Wine Tasting?-Reference-Cited by-同舟云学术

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Red Wine Tannins Fluidify and Precipitate Lipid Liposomes and Bicelles. A Role for Lipids in Wine Tasting?

Published:2014-05-02 Issue:19 Volume:30 Page:5518-5526
ISSN:0743-7463
Container-title:Langmuir
language:en
Short-container-title:Langmuir

Author:

Furlan Aurélien L.¹,Castets Aurore¹,Nallet Frédéric²,Pianet Isabelle³,Grélard Axelle¹,Dufourc Erick J.¹,Géan Julie¹

Affiliation:

1. Institute of Chemistry and Biology of Membranes and Nano-objects, UMR 5248, CNRS, University of Bordeaux, IPB, F-33600 Pessac, France

2. CRPP, UPR 8641, CNRS, University of Bordeaux, F-33600 Pessac, France

3. ISM, UMR 5255, CNRS, University of Bordeaux, IPB, F-33400 Talence, France

Publisher

American Chemical Society (ACS)

Subject

Electrochemistry,Spectroscopy,Surfaces and Interfaces,Condensed Matter Physics,General Materials Science

Link

https://pubs.acs.org/doi/pdf/10.1021/la5005006

Reference61 articles.

1. The specificity of proanthocyanidin-protein interactions.

2. Study of the interaction between salivary proline-rich proteins and a polyphenol by 1H-NMR spectroscopy

3. Interaction of tannin with human salivary proline-rich proteins

4. Polyphenol/Peptide Binding and Precipitation

5. NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects

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