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Influence of carboxymethyl cellulose and sodium alginate on sweetness intensity of Aspartame.
TLDR
The results suggest that exploring the binding affinity of taste molecules with the receptor, along with water mobility and diffusion in hydrocolloidal structures, provide sufficient information for understanding the mechanism behind the effect of macromolecularhydrocolloids on taste. Expand
Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model.
TLDR
Investigation of the binding affinities of structurally related pairs of enantiomers by isothermal titration calorimetry reveals that amino acid binding with fullerenol are enthalpy-cost and entropically-driven processes, whereasEnthalpy contributes to monosaccharide binding to fullererenol. Expand