Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR-Reference-Cited by-同舟云学术

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Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

Published:2017-08 Issue: Volume:228 Page:427-434
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Brandão Elsa,Santos Silva Mafalda,García-Estévez Ignacio,Mateus Nuno,de Freitas Victor,Soares Susana

Funder

Fundação para a Ciência e Tecnologia

FCT

MEC

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Structural characterization of a procyanidin tetramer and pentamer from the apple by low-temperature NMR analysis;Abe;Tetrahedron Letters,2008

2. Binding of condensed tannins to salivary proline-rich glycoproteins – The role of carbohydrate;Asquith;Journal of Agricultural and Food Chemistry,1987

3. Astringency: Mechanisms and perception;Bajec;Critical Reviews in Food Science and Nutrition,2008

4. Mucin structure, aggregation, physiological functions and biomedical applications;Bansil;Current Opinion in Colloid & Interface Science,2006

5. NMR and molecular modeling of wine tannins binding to saliva proteins: Revisiting astringency from molecular and colloidal prospects;Cala;Faseb Journal,2010

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