Astringency of tea catechins: More than an oral lubrication tactile percept

Food Hydrocolloids

Volumn 23, Issue 7, 2009, Pages 1984-1992

  Rossetti, D ^a   Bongaerts, J H H ^a   Wantling, E ^a   Stokes, J R ^a,b   Williamson, A M ^a  

^a UNILEVER RESEARCH   (United Kingdom)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Astringency; Lubrication; Maltodextrin; Saliva; Semi skimmed milk; Tea catechins

Indexed keywords

BODY FLUIDS; FLAVONOIDS; FRICTION; LUBRICATION; PHENOLS; POLYSACCHARIDES; PROBES; SUBSTRATES;

ASTRINGENCY; EPIGALLOCATECHIN GALLATE; FRICTION COEFFICIENTS; LUBRICATION /; MALTODEXTRINS; POLYPHENOLS; SALIVA; SEMI-SKIMMED MILK; SKIMMED MILK; TEA CATECHIN;

PROTEINS;

EID: 67349190858     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.03.001     Document Type: Article

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