Molecular Structure Underlying the Allosteric Mechanism of Caffeine Detection in Taste Sensor
The use of taste sensors with lipid/polymer membranes is one of the methods to evaluate taste. As previously reported, taste sensors can detect non-charged substances such as caffeine by modifying the lipid/polymer membranes with hydroxybenzoic acids (HBAs). The mechanism of caffeine detection by ta...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
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| Series: | Chemosensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9040/11/2/97 |