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Volumn 26, Issue 4, 2011, Pages 274-278
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Analysis of the interaction of food components with model lingual epithelial cells: The case of sweet proteins
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Shiga 525 0055
(Japan)
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Author keywords
Liposome; Surface plasmon resonance; Sweet protein; Taste continuity
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Indexed keywords
BINDING CONSTANT;
EPITHELIAL CELL SURFACE;
EPITHELIAL CELLS;
FOOD COMPONENTS;
SENSOR TIP;
SPR SYSTEMS;
STRONG INTERACTION;
SURFACE PLASMONS;
SWEET PROTEIN;
TASTE CONTINUITY;
THAUMATIN;
WEAK BINDING;
WEAK INTERACTIONS;
CELL MEMBRANES;
DISSOCIATION;
LIPID BILAYERS;
PHOSPHOLIPIDS;
PLASMONS;
PROTEINS;
SENSORS;
SENSORY PERCEPTION;
SURFACE PLASMON RESONANCE;
COMPLEXATION;
LIPOSOME;
MIRACULIN;
MONELLIN;
PHOSPHOLIPID;
SWEET PROTEIN;
UNCLASSIFIED DRUG;
ARTICLE;
BINDING AFFINITY;
CELL INTERACTION;
CELL SURFACE;
COMPLEX FORMATION;
DISSOCIATION;
EPITHELIUM CELL;
FOOD ANALYSIS;
LIPID BILAYER;
MOLECULAR INTERACTION;
NONHUMAN;
PROTEIN BINDING;
SURFACE PLASMON RESONANCE;
SWEETNESS;
TONGUE;
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EID: 79959557656
PISSN: 08825734
EISSN: 10991026
Source Type: Journal
DOI: 10.1002/ffj.2073 Document Type: Article |
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Times cited : (10)
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References (15)
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