This paper reports the main trends and perspectives related to the current understanding of
the relationships between saliva and flavor perception. Saliva is a key factor in flavor …

Abstract Phenolic–protein interactions (PPI), which naturally occur in most food systems, are
being intentionally designed to enhance functional performance of phenolic compounds …

Hemostatic microparticles (HMs) have been widely used in surgery. To improve the
comprehensive performance of HMs, multifunctional HMs named HM15 and HM15′ are …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Flavor is one of the main drivers of food consumption and acceptability. It is associated with
pleasure feels during eating. Flavor is a multimodal perception corresponding to the …

Tannins are a group of polyphenols found in fruits, leaves, trees, etc., well known in the
leather industry and in apples, persimmons and grapes, because of their capacity to interact …

Molecular dynamics (MD) simulation is a useful technique to study the interaction between
molecules and how they are affected by various processes and processing conditions. This …

The condensed tannins (CTs) have a similar catechol structure compared with mussel
protein's high water resistance structure, thus, CTs was used to mix with soy protein isolate …

The addition of external phenolic compounds to wines in order to improve their sensory
quality is an established winemaking practice. This study was aimed at evaluating the effect …

Whole saliva is a mixture composed by the secretions of the major and minor salivary glands
and the crevicular fluid, bacteria, cells and food debris. Its properties (flow and composition) …