Step-by-step deposition of type B gelatin and tannic acid displays a peculiar ionic strength dependence at pH 5
Tannic acid (TA), among other polyphenols, interacts strongly with proteins, in particular proline rich proteins, a mechanism which is at the origin of mouth astringency.
1978 ◽
Vol 36
(2)
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pp. 220-221
2003 ◽
Vol 07
(03)
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pp. 139-146
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1988 ◽
Vol 92
(25)
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pp. 7134-7141
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2004 ◽
Vol 49
(1)
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pp. 109-115
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1987 ◽
Vol 26
(2-3)
◽
pp. 181-191
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1999 ◽
Vol 28
(4)
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pp. 265-282
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Keyword(s):
2006 ◽
Vol 281
(40)
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pp. 29830-29839
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Keyword(s):
2011 ◽
Vol 56
(3)
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pp. 541-550
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Keyword(s):