The role of Arabic gum on astringency by modulating the polyphenol fraction-protein reaction in model wine

Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins

(2021) Elvira Manjón et al.   FOOD RESEARCH INTERNATIONAL

Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system

(2021) Shengnan Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine

(2020) Qianting Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure

(2020) Xuwei Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine

(2019) Xiaoqing Lei et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

(2019) Elsa Brandão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The colloidal stabilization of young red wine by Acacia senegal gum: The involvement of the protein backbone from the protein-rich arabinogalactan-proteins

(2019) Michaël Nigen et al.   FOOD HYDROCOLLOIDS

Improvement of the foamability of sparkling base wines by the addition of Acacia gums

(2019) Rafael Apolinar-Valiente et al.   FOOD CHEMISTRY

Acacia gum: History of the future

(2018) C. Sanchez et al.   FOOD HYDROCOLLOIDS

Interactions between wine phenolic compounds and human saliva in astringency perception

(2018) Ignacio García-Estévez et al.   Food & Function

Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins

(2018) M. A. Paissoni et al.   Scientific Reports

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

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

Characterisation and molecular association of Nigerian and Sudanese Acacia gum exudates

(2015) I.B. Gashua et al.   FOOD HYDROCOLLOIDS

Acacia senegal vs. Acacia seyal gums – Part 1: Composition and structure of hyperbranched plant exudates

(2015) Lizeth Lopez-Torrez et al.   FOOD HYDROCOLLOIDS

Compositional and sensory characterization of grape proanthocyanidins and oak wood ellagitannin

(2015) Kleopatra Chira et al.   TETRAHEDRON

Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

(2013) Baoshan Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency

(2012) Alessandra Rinaldi et al.   FOOD CHEMISTRY

Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates

(2012) Miao Liang et al.   FOOD CHEMISTRY

Binding of Pentagalloyl Glucose to Two Globular Proteins Occurs via Multiple Surface Sites

(2011) Marina A. Dobreva et al.   BIOMACROMOLECULES

Inhibition of α-amylase activity by condensed tannins

(2010) Rui Gonçalves et al.   FOOD CHEMISTRY

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

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