Identifying the temporal contributors and their interactions during dynamic formation of black tea cream-Reference-Cited by-同舟云学术

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Identifying the temporal contributors and their interactions during dynamic formation of black tea cream

Published:2024-08 Issue: Volume:448 Page:139138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Lin,Wang Jingyi,Yang Yijun,Wang Huajie,Xu Anan,Ma Junhui,Wang Yuefei,Xu Ping

Funder

National Natural Science Foundation of China

Lishui Science and Technology Bureau

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Reference31 articles.

1. The roles of catechins and caffeine in cream formation in a semi-fermented tea;Chao;Science of Food and Agriculture,1999

2. Structural insight into polyphenol oxidation during black tea fermentation;Chen;Food Chemistry: X,2023

3. Transcription factor CsWRKY40 regulates L-theanine hydrolysis by activating the CsPDX2.1 promoter in tea leaves during withering;Cheng;Horticulture Research,2022

4. Nanoparticles in plant extracts: Influence of drugs on the formation of nanoparticles and precipitates in black tea infusions;Gröning;European Journal of Pharmaceutical Sciences,2002

5. Role of green tea nanoparticles in process of tea cream formation – A new perspective;Guo;Food Chemistry,2021

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Interaction mechanism of theaflavin and various proteins on influence of tea cream formation: A study on spectroscopic measurements and molecular docking;LWT;2024-07

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