Applying Nanoparticle Tracking Analysis to Characterize the Polydispersity of Aggregates Resulting from Tannin–Polysaccharide Interactions in Wine-Like Media

Interactions between highly galloylated persimmon tannins and pectins

(2018) Torkun Mamet et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Wine polysaccharides influence tannin-protein interactions

(2017) Aude A. Watrelot et al.   FOOD HYDROCOLLOIDS

Particle tracking analysis in food and hydrocolloids investigations

(2017) Maciej Jarzębski et al.   FOOD HYDROCOLLOIDS

Prevention of Tartrate Crystallization in Wine by Hydrocolloids: The Mechanism Studied by Dynamic Light Scattering

(2017) Peter P. Lankhorst et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of macromolecular complexes in red wine: Composition, molecular mass distribution and particle size

(2016) Keren A. Bindon et al.   FOOD CHEMISTRY

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan

(2016) J. Mekoue Nguela et al.   FOOD CHEMISTRY

Influence of polysaccharides and glycerol on proanthocyanidin precipitation by protein fining agents

(2016) Chantal Maury et al.   FOOD HYDROCOLLOIDS

Impact of winemaking practices on the concentration and composition of tannins in red wine

(2015) P.A. Smith et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Ethanol Concentration Influences the Mechanisms of Wine Tannin Interactions with Poly(l-proline) in Model Wine

(2015) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of Direct Phloroglucinolysis and Colorimetric Depolymerization Assays and Their Applicability for Determining Condensed Tannins in Grape Marc

(2015) Josh L. Hixson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

(2014) Natalia Quijada-Morín et al.   FOOD CHEMISTRY

Color Stabilization of Red Wines. A Chemical and Colloidal Approach

(2014) Cristina Alcalde-Eon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Low Molecular Weight Procyanidins from Grape Seeds Enhance the Impact of 5-Fluorouracil Chemotherapy on Caco-2 Human Colon Cancer Cells

(2014) Ker Y. Cheah et al.   PLoS One

Interactions between Pectic Compounds and Procyanidins are Influenced by Methylation Degree and Chain Length

(2013) Aude A. Watrelot et al.   BIOMACROMOLECULES

Neutral sugar side chains of pectins limit interactions with procyanidins

(2013) Aude A. Watrelot et al.   CARBOHYDRATE POLYMERS

Structural Properties of Colloidal Complexes between Condensed Tannins and Polysaccharide Hyaluronan

(2012) Florent Carn et al.   BIOMACROMOLECULES

Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins

(2012) Alessandra Rinaldi et al.   JOURNAL OF FOOD SCIENCE

Astringency response of red wines: Potential role of molecular assembly

(2012) Geoffrey R. Scollary et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms

(2011) C. Le Bourvellec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Ripening-Induced Changes in Grape Skin Proanthocyanidins Modify Their Interaction with Cell Walls

(2011) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tannin Oxidation: Intra- versus Intermolecular Reactions

(2010) Céline Poncet-Legrand et al.   BIOMACROMOLECULES

Systematic Identification of Yeast Proteins Extracted into Model Wine during Aging on the Yeast Lees

(2010) Jeffrey D. Rowe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 2. Implications for Vinification

(2010) Keren A. Bindon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Critical Evaluation of Nanoparticle Tracking Analysis (NTA) by NanoSight for the Measurement of Nanoparticles and Protein Aggregates

(2010) Vasco Filipe et al.   PHARMACEUTICAL RESEARCH

Rheological study of gum arabic solutions: Interpretation based on molecular self-association

(2009) Xiaobei Li et al.   FOOD HYDROCOLLOIDS

Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation

(2009) Susana I. Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rigidity, conformation, and solvation of native and oxidized tannin macromolecules in water-ethanol solution

(2009) Dražen Zanchi et al.   JOURNAL OF CHEMICAL PHYSICS

Effect of Commercial Mannoprotein Addition on Polysaccharide, Polyphenolic, and Color Composition in Red Wines

(2008) Zenaida Guadalupe et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

(2007) Hélène Fontoin et al.   FOOD QUALITY AND PREFERENCE