Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

Physiology and Behavior

Volumn 106, Issue 5, 2012, Pages 645-650

  Ye, Aiqian ^a   Zheng, Tao ^b   Ye, Jack Z ^a   Singh, Harjinder ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b AGRESEARCH GRASSLANDS   (New Zealand)

Author keywords

Lactoglobulin; Astringency; Buccal epithelial cell; Lactoferrin; Whey protein beverage

Indexed keywords

BETA LACTOGLOBULIN; LACTOFERRIN; MILK PROTEIN;

ARTICLE; ASTRINGENCY; BEVERAGE; CHEEK; ENZYME LINKED IMMUNOSORBENT ASSAY; HUMAN; HUMAN CELL; IN VIVO STUDY; MOUTH MUCOSA; PERCEPTION; PH; PRIORITY JOURNAL; PROTEIN ANALYSIS; PROTEIN BINDING; PROTEIN FUNCTION; PROTEIN INTERACTION; SURFACE TENSION; TIME; ZETA POTENTIAL;

ANIMALS; ASTRINGENTS; BEVERAGES; CATTLE; CELL LINE, TRANSFORMED; DOSE-RESPONSE RELATIONSHIP, DRUG; ENZYME-LINKED IMMUNOSORBENT ASSAY; EPITHELIAL CELLS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOFERRIN; LACTOGLOBULINS; MILK PROTEINS; MOUTH MUCOSA; PROTEIN BINDING; TASTE; TASTE PERCEPTION; TIME FACTORS;

EID: 84861157703     PISSN: 00319384     EISSN: 1873507X     Source Type: Journal    
DOI: 10.1016/j.physbeh.2012.04.026     Document Type: Article

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