Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies-Reference-Cited by-同舟云学术

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Evaluation of the Bitter-Masking Potential of Food Proteins for EGCG by a Cell-Based Human Bitter Taste Receptor Assay and Binding Studies

Published:2013-10-15 Issue:42 Volume:61 Page:10010-10017
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bohin Maxime C.¹,Roland Wibke S. U.¹,Gruppen Harry¹,Gouka Robin J.²,van der Hijden Harry T. W. M.²,Dekker Peter³,Smit Gerrit¹⁴,Vincken Jean-Paul¹

Affiliation:

1. Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708, Wageningen, The Netherlands

2. Unilever R&D, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands

3. DSM Food Specialties, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands

4. Valio Limited R&D, Meijeritie 6, 00370, Helsinki, Finland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf4030823

Reference32 articles.

1. Beneficial Effects of Green Tea—A Review

2. Taste characterisation of green tea catechins

3. Astringency of tea catechins: More than an oral lubrication tactile percept

4. Bitterness and astringency of grape and wine polyphenols

5. A Novel Family of Mammalian Taste Receptors

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3. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques;Food Research International;2024-05

4. A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules;Critical Reviews in Food Science and Nutrition;2024-03-17

5. Hydrophobic/hydrophilic surface activity III: interactions with other micro- and macromolecules;Functionality of Plant Proteins;2024

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