Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies

Kew, B., Guo, X., Heath, A. et al. (3 more authors) (2026) Relating tribology to astringency perception in acidic plant protein-fortified fiber-based smoothies. Food Hydrocolloids, 171. 111770. ISSN: 0268-005X

Abstract

Metadata

Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

© 2025 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Friction; Viscosity; Mouthfeel; Plant-based foods; Alternative protein; Dietary fiber
Dates:
  • Accepted: 16 July 2025
  • Published (online): 23 July 2025
  • Published: March 2026
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds)
Funding Information:
Funder
Grant number
BBSRC (Biotechnology & Biological Sciences Research Council)
BB/Z516119/1
Innovate UK fka Technology Strategy Board (TSB)
10073775
Depositing User: Symplectic Publications
Date Deposited: 23 Jul 2025 14:09
Last Modified: 23 Jul 2025 14:09
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.foodhyd.2025.111770
Open Archives Initiative ID (OAI ID):

Export

Statistics