Background Consumers frequently combine foods with different compositions and
properties within a meal or within a bite; for example bread with spreads or vegetables with …

Food entering the oral cavity undergoes a series of complex processing behaviors. It is
subjected to compression and shearing by the teeth, tongue, and palate to reduce its size …

Wine mouthfeel plays an important role in sensory quality. Astringency, as an important
aspect of mouthfeel, is composed of distinct sub-qualities associated with tannin-salivary …

Wine mouthfeel and astringency play an important role in shaping the organoleptic quality
and have been associated with tannin-salivary protein colloidal interactions. The …

As food ingredients, protein-polyphenol aggregate particles provide a combination of
structural and health-relevant functional benefits. Particles made by complexing whey (WPI) …

Astringency is a multidimensional perception comprising sensorily distinct sub-qualities. In
wine production, attaining balanced astringency is critical to producing premium products …

Thickeners display great potential for fat substitution in emulsion systems. The underlying
mechanisms remain understudied because of the difficulty of defining the structure of …

Human sensory analysis is often simplistically and erroneously labelled “subjective”; this is
then used to justify the attempted application of a range of instrumental methods to achieve …

In the present study, we investigated the relations between compositional and physical
properties, bolus formation and texture perception to better understand complex sensory …

Recent years have seen increased interest in environmentally-friendly and sustainable
foods, including upcycled ingredients. However, some of these ingredients can contribute to …