Poly(L-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio

Food Hydrocolloids

Volumn 20, Issue 5, 2006, Pages 687-697

  Poncet Legrand, C ^a   Edelmann, A ^b   Putaux, J L ^c   Cartalade, D ^a   Sarni Manchado, P ^a   Vernhet, A ^a  

^a SPO   (France)

^b Institute of Chemical Technologies and Analytics   (Austria)

^c CENTRE DE RECHERCHES SUR LES MACROMOLÉCULES VÉGÉTALES CERMAV CNRS   (France)

Author keywords

Cryo TEM; Dynamic light scattering; Proline rich proteins; Wine tannins

Indexed keywords

EID: 32944457073     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2005.06.009     Document Type: Article

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