Binding of Na+ ions to proteins: Effect on taste perception

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 33-40

  Mosca, Ana Carolina ^a   Andriot, Isabelle ^a   Guichard, Elisabeth ^a   Salles, Christian ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

23Na NMR; Protein; Saltiness; Sodium ionic binding; Texture; Texture taste interactions

Indexed keywords

METAL IONS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RHEOLOGY; SODIUM;

23NA NMR; IONIC BINDING; MILK PROTEIN; PROTEIN MATRIX; RHEOLOGICAL PROPERTY; SALTINESS; SODIUM IONIC BINDING; SODIUM IONS; TASTE PERCEPTIONS; TEXTURE-TASTE INTERACTION;

PROTEINS;

EID: 84929630723     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.003     Document Type: Article

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