Striking Dependence of Protein Sweetness on Water Quality: The Role of the Ionic Strength

Sweet proteins are the sweetest natural molecules. This aspect prompted several proposals for their use as food additives, mainly because the amounts to be added to food would be very small and safe for people suffering from sucrose-linked diseases. During studies of sweet proteins as food additives...

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Detalles Bibliográficos
Autores principales: Delfi, Masoud, Emendato, Alessandro, Temussi, Piero Andrea, Picone, Delia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Molecular Biosciences
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8339437/
https://www.ncbi.nlm.nih.gov/pubmed/34368232
http://dx.doi.org/10.3389/fmolb.2021.705102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8339437/
https://www.ncbi.nlm.nih.gov/pubmed/34368232
http://dx.doi.org/10.3389/fmolb.2021.705102

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