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Interactions between Flavan-3-ols and Poly( l -proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Isothermal titration calorimetry and differential scanning calorimetry as complementary tools to investigate the energetics of biomolecular recognition
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Study of non‐covalent complexation between catechin derivatives and peptides by electrospray ionization mass spectrometry
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The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
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Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence
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Rapid measurement of binding constants and heats of binding using a new titration calorimeter
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Tannin interactions with a full‐length human salivary proline‐rich protein display a stronger affinity than with single proline‐rich repeats
inferredcites →https://doi.org/10.1016/0031-9422(88)87004-3openalex-snapshot
Polyphenol complexation—some thoughts and observations
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Polyphenols, astringency and proline-rich proteins
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Intermolecular and Surface Forces
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Flavonoid–serum albumin complexation: determination of binding constants and binding sites by fluorescence spectroscopy
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Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio
inferredcites →https://doi.org/10.1016/s0021-9258(19)69462-7openalex-snapshot
The specificity of proanthocyanidin-protein interactions.
inferredcites →https://doi.org/10.1021/bi034354popenalex-snapshot
Three-Dimensional Structure and Dynamics of Wine Tannin−Saliva Protein Complexes. A Multitechnique Approach
inferredcites →https://doi.org/10.1021/bi9700328openalex-snapshot
Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
inferredcites →https://doi.org/10.1021/bm0345110openalex-snapshot
Molecular Model for Astringency Produced by Polyphenol/Protein Interactions
inferredcites →https://doi.org/10.1021/ja0126374openalex-snapshot
Multiple Conformations of the Proline-Rich Protein/Epigallocatechin Gallate Complex Determined by Time-Averaged Nuclear Overhauser Effects
inferredcites →https://doi.org/10.1021/ja036166sopenalex-snapshot
On the Value of c : Can Low Affinity Systems Be Studied by Isothermal Titration Calorimetry?
inferredcites →https://doi.org/10.1021/jf00044a036openalex-snapshot
Solid-State 13C NMR investigation into insoluble deposits adhering to the inner glass surface of bottled red wine
inferredcites →https://doi.org/10.1021/jf010897zopenalex-snapshot
Polyphenol/Peptide Binding and Precipitation
inferredcites →https://doi.org/10.1021/jf021179vopenalex-snapshot
Probing Protein−Tannin Interactions by Isothermal Titration Microcalorimetry
inferredcites →https://doi.org/10.1021/jf0704108openalex-snapshot
Interactions between a Non Glycosylated Human Proline-Rich Protein and Flavan-3-ols Are Affected by Protein Concentration and Polyphenol/Protein Ratio
inferredcites →https://doi.org/10.1021/jf60218a027openalex-snapshot
Protein precipitation method for the quantitative determination of tannins
inferredcites →https://doi.org/10.1021/jf60228a020openalex-snapshot
Hydrophobic interaction in tannin-protein complexes
inferredcites →https://doi.org/10.1021/jf9805146openalex-snapshot
Interactions of Grape Seed Tannins with Salivary Proteins
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Development of a Competition Assay for the Evaluation of the Binding of Human Parotid Salivary Proteins to Dietary Complex Phenols and Tannins Using a Peroxidase-Labeled Tannin
inferredcites →https://doi.org/10.1021/la034927zopenalex-snapshot
Flavan-3-ol Aggregation in Model Ethanolic Solutions: Incidence of Polyphenol Structure, Concentration, Ethanol Content, and Ionic Strength
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Titration microcalorimetry of adsorption processes in aqueous systems Interaction of sodium dodecylsulfate and sodium decylsulfate with poly(N-vinylpyrrolidone)
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Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides
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NMR and Simulated Annealing Investigations of Bradykinin in Presence of Polyphenols
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FRACTIONATION OF GRAPE TANNINS BY AFFINITY CHROMATOGRAPHY AND PARTIAL CHARACTERIZATION OF THE FRACTIONS
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Influence of Fining with Different Molecular Weight Gelatins on Proanthocyanidin Composition and Perception of Wines
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Influence of Fining with Plant Proteins on Proanthocyanidin Composition of Red Wines
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Fifty Years of Polyphenol–Protein Complexes
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New Approaches to Tannin Characterization
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Matching Proanthocyanidin Use with Appropriate Analytical Method
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Enzymolysis Modes Trigger Diversity in Inhibitor‐α‐Amylase Aggregating Behaviors and Activity Inhibition: A New Insight Into Enzyme Inhibition
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Molecular and thermodynamic basis for EGCG‐Keratin interaction‐part II: Experimental investigation
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Impact of grape variety, berry maturity and size on the extractability of skin polyphenols during model wine‐like maceration experiments
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Impact of the variety on the adsorption of anthocyanins and tannins on grape flesh cell walls
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Diffusion of phenolic compounds during a model maceration in winemaking: role of flesh and seeds
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Structure–affinity relationship of flavones on binding to serum albumins: Effect of hydroxyl groups on ring A
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The mechanism of interactions between tea polyphenols and porcine pancreatic alpha‐amylase: Analysis by inhibition kinetics, fluorescence quenching, differential scanning calorimetry and isothermal titration calorimetry
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Interaction between rice bran albumin and epigallocatechin gallate and their physicochemical analysis
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Structural and physical–chemical evaluation of Bradykinin Potentiating Peptide and its high soluble supramolecular complex
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An isothermal titration calorimetry study of phytate binding to lysozyme
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Binding of glutathione and melatonin to human serum albumin: A comparative study
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Protective effect of covalently coupled polyphenols on hydroxyl radical-damaged potato protein isolate: laccase-mediated functional modification of resveratrol and luteolin
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Both non-covalent and covalent interactions were involved in the mechanism of detoxifying effects of persimmon tannin on Chinese cobra PLA 2
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High-Precision Isothermal Titration Calorimetry with Automated Peak-Shape Analysis
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HPLC Retention Thermodynamics of Grape and Wine Tannins
inferred← citeshttps://doi.org/10.1021/jf404029hopenalex-snapshot
Interactions of ε-Polylysine with Carboxymethyl Sweet Potato Starch with an Emphasis on Amino/Carboxyl Molar Ratio
inferred← citeshttps://doi.org/10.1021/jf501666zopenalex-snapshot
High-Performance Liquid Chromatography Determination of Red Wine Tannin Stickiness
inferred← citeshttps://doi.org/10.1021/jf800790dopenalex-snapshot
Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation
inferred← citeshttps://doi.org/10.1021/jf801249eopenalex-snapshot
Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins
inferred← citeshttps://doi.org/10.1021/jf801672xopenalex-snapshot
Polyphenol−β-Casein Complexes at the Air/Water Interface and in Solution: Effects of Polyphenol Structure
inferred← citeshttps://doi.org/10.1021/jf901456uopenalex-snapshot
Glycosylation of Dietary Flavonoids Decreases the Affinities for Plasma Protein
inferred← citeshttps://doi.org/10.1021/jp212059xopenalex-snapshot
Experimental and Theoretical Studies on the Binding of Epigallocatechin Gallate to Purified Porcine Gastric Mucin
inferred← citeshttps://doi.org/10.1021/la3041715openalex-snapshot
Aggregation of the Salivary Proline-Rich Protein IB5 in the Presence of the Tannin EgCG
inferred← citeshttps://doi.org/10.1038/s41551-018-0227-9openalex-snapshot
Targeting protein and peptide therapeutics to the heart via tannic acid modification
inferred← citeshttps://doi.org/10.1038/s41598-017-11604-3openalex-snapshot
Binding modes of environmental endocrine disruptors to human serum albumin: insights from STD-NMR, ITC, spectroscopic and molecular docking studies
inferred← citeshttps://doi.org/10.1039/c2fo00006gopenalex-snapshot
Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system
inferred← citeshttps://doi.org/10.1039/c3ra44653kopenalex-snapshot
Interaction of procyanidin B3 with bovine serum albumin
inferred← citeshttps://doi.org/10.1039/c4nj01344aopenalex-snapshot
Study on the interaction of (+)-catechin with human serum albumin using isothermal titration calorimetry and spectroscopic techniques
inferred← citeshttps://doi.org/10.1039/c5np00094gopenalex-snapshot
Application of isothermal titration calorimetry as a tool to study natural product interactions
inferred← citeshttps://doi.org/10.1039/c5ra19014bopenalex-snapshot
Structure activity related, mechanistic, and modeling studies of gallotannins containing a glucitol-core and α-glucosidase
inferred← citeshttps://doi.org/10.1039/c5ra24337hopenalex-snapshot
Step-by-step deposition of type B gelatin and tannic acid displays a peculiar ionic strength dependence at pH 5
inferred← citeshttps://doi.org/10.1039/c6fo00073hopenalex-snapshot
Grape skin phenolics as inhibitors of mammalian α-glucosidase and α-amylase – effect of food matrix and processing on efficacy
inferred← citeshttps://doi.org/10.1039/c7fo02030aopenalex-snapshot
Interactions between wine phenolic compounds and human saliva in astringency perception
inferred← citeshttps://doi.org/10.1039/c9ra05889copenalex-snapshot
Interactions between β-cyclodextrin and tea catechins, and potential anti-osteoclastogenesis activity of the (−)-epigallocatechin-3-gallate–β-cyclodextrin complex
inferred← citeshttps://doi.org/10.1039/d1fo01413gopenalex-snapshot
Associations between caseinophosphopeptides and theaflavin-3,3′-digallate and their impact on cellular antioxidant activity
inferred← citeshttps://doi.org/10.1039/d3fo02630bopenalex-snapshot
Casein–phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility
inferred← citeshttps://doi.org/10.1080/00387010903261230openalex-snapshot
Effects of Temperature and Ions on Binding Dihydromyricetin to Bovine Serum Albumin by Spectroscopic Method
inferred← citeshttps://doi.org/10.1080/10408398.2010.499808openalex-snapshot
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
inferred← citeshttps://doi.org/10.1096/fasebj.28.1_supplement.1044.12openalex-snapshot
The effect of individual milk proteins on bioaccessibility of green tea flavan‐3‐ols (1044.12)
inferred← citeshttps://doi.org/10.1111/1541-4337.12572openalex-snapshot
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
inferred← citeshttps://doi.org/10.1111/1750-3841.15743openalex-snapshot
Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activity
inferred← citeshttps://doi.org/10.1111/ajgw.12384openalex-snapshot
Effect of passive oxygen exposure during pressing and handling on the chemical and sensory attributes of Chardonnay wine
inferred← citeshttps://doi.org/10.1111/ijfs.13480openalex-snapshot
Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02324.xopenalex-snapshot
Total Phenolic Content, Consumer Acceptance, and Instrumental Analysis of Bread Made with Grape Seed Flour
inferred← citeshttps://doi.org/10.1146/annurev-food-030713-092438openalex-snapshot
Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
inferred← citeshttps://doi.org/10.14264/uql.2018.162openalex-snapshot
Studying the interactions between tea polyphenols and α-amylase
inferred← citeshttps://doi.org/10.14288/1.0353188openalex-snapshot
The removal mechanism of natural organic matter by ion exchange resins from thermodynamic perspectives
inferred← citeshttps://doi.org/10.15368/theses.2019.110openalex-snapshot
The Effects of Cluster Thinning on Vine Performance, Fruit, and Wine Composition of Pinot Noir (Clone 115) in the Edna Valley of California
inferred← citeshttps://doi.org/10.2139/ssrn.5254441openalex-snapshot
Effect of Polyphenol Intervention on the Conformational and Functional Properties of Hydroxyl Radical-Induced Oxidized Potato Protein Isolate
inferred← citeshttps://doi.org/10.24275/uami.3f462565fopenalex-snapshot
Estudio cinético termodinámico de la interacción intermolecular de antocianinas con goma de mezquite y sus fracciones
inferred← citeshttps://doi.org/10.31274/td-20240329-463openalex-snapshot
Iowa wine: Consumer perception, typical composition, and evaluation of strategies to remediate low red wine tannin
inferred← citeshttps://doi.org/10.3389/fnut.2021.766756openalex-snapshot
Both Acidic pH Value and Binding Interactions of Tartaric Acid With α-Glucosidase Cause the Enzyme Inhibition: The Mechanism in α-Glucosidase Inhibition of Four Caffeic and Tartaric Acid Derivates
inferred← citeshttps://doi.org/10.3390/antiox8060159openalex-snapshot
Screening Naturally Occurring Phenolic Antioxidants for Their Suitability as Additives to CHO Cell Culture Media Used to Produce Monoclonal Antibodies
inferred← citeshttps://doi.org/10.3390/cancers13112765openalex-snapshot
Current Perspective on the Natural Compounds and Drug Delivery Techniques in Glioblastoma Multiforme
inferred← citeshttps://doi.org/10.3390/fermentation4030060openalex-snapshot
Agronomical and Chemical Effects of the Timing of Cluster Thinning on Pinot Noir (Clone 115) Grapes and Wines
inferred← citeshttps://doi.org/10.3390/foods12193623openalex-snapshot
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
inferred← citeshttps://doi.org/10.3390/macromol5010002openalex-snapshot
Polyphenol–Macromolecule Interactions by Isothermal Titration Calorimetry
inferred← citeshttps://doi.org/10.3390/molecules16032348openalex-snapshot
Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
inferred← citeshttps://doi.org/10.3390/molecules25092110openalex-snapshot
Chemistry and Reactivity of Tannins in Vitis spp.: A Review
inferred← citeshttps://doi.org/10.3390/molecules29153492openalex-snapshot
Exploring the Interactions between Plant Proanthocyanidins and Thiabendazole: Insights from Isothermal Titration Calorimetry
inferred← citeshttps://doi.org/10.3390/molecules30112373openalex-snapshot
W/O/W Multiple Emulsified Microcapsules Based on Biopolymer Soybean Isolate Proteins: Improving Tannic Acid’s Biocompatibility and Sustained-Release Performance
inferred← citeshttps://doi.org/10.5167/uzh-3725openalex-snapshot
A survey of the year 2006 literature on applications of isothermal titration calorimetry
inferred← citeshttps://doi.org/10.5281/zenodo.42394openalex-snapshot
Asymptotically Consistent One-Bit Detection In Large Sensor Networks
inferred← citeshttps://doi.org/10.5344/ajev.2013.13068openalex-snapshot
Sensory Impact of Extended Maceration and Regulated Deficit Irrigation on Washington State Cabernet Sauvignon Wines
inferred← citeshttps://doi.org/10.5344/ajev.2017.16095openalex-snapshot
Effect of Commercial-Scale Filtration on Sensory and Colloidal Properties of Red Wines over 18 Months Bottle Aging
inferred← citeshttps://doi.org/10.5344/ajev.2017.17054openalex-snapshot
Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents
inferred← citeshttps://doi.org/10.5772/intechopen.87471openalex-snapshot
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
inferred← citeshttps://doi.org/10.5772/intechopen.93611openalex-snapshot
Salivary Protein-Tannin Interaction: The Binding behind Astringency
inferred← citeshttps://doi.org/10.70675/031ed1fczd459z40c2z83fdz8dc255de7747openalex-snapshot
Composition et mécanismes de formation des troubles physico-chimiques dans les produits cidricoles
inferred← citeshttps://doi.org/10.70675/1e21ec15z4016z4841zbe46z5ed9666c16d3openalex-snapshot
Les instabilités protéiques des vins blancs : étude des mécanismes physico-chimiques impliqués dans l’agrégation
inferred← citeshttps://doi.org/10.70675/32dc44e4z6cbez4b82z8d71z0ee03016a6e8openalex-snapshot
The effects of condensed tannins in sainfoin (Onobrychis viciifolia) on its digestion and nutritive value
inferred← citeshttps://doi.org/10.70675/89ce54a0zc845z4f3bz9259zacff3f56cd22openalex-snapshot
Salivary properties involved in astringency sensitivity in human differ as a function of age
inferred← citeshttps://doi.org/10.70675/b30f8197z054ez4f25z91abz521ff5a01adaopenalex-snapshot
Oxydation des acides gras polyinsaturés n-6 au cours de la digestion et altération de la fonction vasculaire : Stratégie de prévention antioxydante par supplémentation en polyphénols de pomme
inferred← citeshttps://doi.org/10.70675/c2bbe4a1z18a8z4b91z91c1zbc07621578e0openalex-snapshot
Contribution de la spectrométrie de masse à l'étude des interactions entre les protéines salivaires riche en proline et les tanins.
inferred← citeshttps://doi.org/10.70675/fc70921fz5821z46d6z8868z5395fd0e9245openalex-snapshot
Extraction des anthocyanes et des tanins en vinifications en rouge : étude de certains mécanismes et impact de la matière première
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