Publications by authors named "Noemie Herrmann"
Astringency in foods can significantly affect consumer acceptability. While sugar is known to reduce this sensation, the influence of cross-modal interactions between aroma and astringency remains underexplored. The aim of this study was to evaluate the role of sugar and aroma compounds in modulating the perceived astringency of a tannin solution.
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- * A study used TR146 cells, which lack MUC1, to examine how different MUC1 isoforms affect MP formation; it found that MUC1 expression boosted MUC5B adsorption regardless of the specific structure of MUC1 isoforms.
- * Advanced techniques revealed that MUC1 expression altered the chemical properties on the cell surface, indicating hydrophobic interactions play a key role in how MUC1 and salivary proteins interact.