Oral tribology: update on the relevance to study astringency in wines

Tribology - Materials, Surfaces and Interfaces

Volumn 11, Issue 2, 2017, Pages 116-123

  Laguna, Laura ^a   Sarkar, Anwesha ^b  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

^b UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

astringency; lubrication; mucin; Oral tribology; proline rich proteins; saliva; tannins; wine

Indexed keywords

BODY FLUIDS; HYDROGEN BONDS; HYDROPHOBICITY; LUBRICATION; TANNINS; TRIBOLOGY; WINE;

ASTRINGENCY; CONSUMER PREFERENCES; HYDROPHOBIC INTERACTIONS; MICROSTRUCTURAL CHARACTERISATION; MUCIN; PROLINE-RICH PROTEINS; SALIVA; SALIVARY PROTEINS;

PROTEINS;

EID: 85022032838     PISSN: 17515831     EISSN: 1751584X     Source Type: Journal    
DOI: 10.1080/17515831.2017.1347736     Document Type: Article

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