Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH

Journal of Dairy Science

Volumn 93, Issue 5, 2010, Pages 1900-1909

  Kelly, M ^a   Vardhanabhuti, B ^a   Luck, P ^a   Drake, M A ^a   Osborne, J ^a   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

lactoglobulin; Astringency; Saliva

Indexed keywords

BUFFER; DRUG DERIVATIVE; LACTOGLOBULIN; MILK PROTEIN; SUCROSE; TRICHLOROSUCROSE; WHEY PROTEIN;

ADULT; ARTICLE; BEVERAGE; CHEMISTRY; FEMALE; HUMAN; MALE; PH; PHYSIOLOGY; SALIVA; TASTE; ANALOGS AND DERIVATIVES; ANALYSIS; YOUNG ADULT;

ADULT; BEVERAGES; BUFFERS; FEMALE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; MALE; MILK PROTEINS; SALIVA; SUCROSE; TASTE; YOUNG ADULT;

EID: 77952051521     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2853     Document Type: Article

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