AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Home Friction Article
View PDF
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Review Article | Open Access

A tribo-chemical view on astringency of plant-based food substances

Samuel S. GAMANIEL1( )Paloma S. DUEÑAS ROBLES1Hans TROMP2Els H.A. de HOOG2Sissi de BEER3Emile van der HEIDE1
Laboratory for Surface Technology and Tribology, Faculty of Engineering Technology, University of Twente, Enschede 7522 LW, the Netherlands
NIZO Food Research B.V., Ede, 6710 BA, the Netherlands
Department of Molecules and Materials MESA+ Institute for Nanotechnology, University of Twente, Enschede 7500 AE, the Netherlands
Show Author Information

Graphical Abstract

Abstract

Consumption of plant-based food products having high composition of polyphenols leads to the sensation of astringency. For sliding oral surfaces, friction is an essential property during the oral perception of roughness and dryness which are attributes associated with astringency. Different factors including the chemical composition of interacting layers, structure and operation of interfaces have an effect on the astringency development process. The manner of interactions occurring at oral interfaces suggest there is a system dependence of astringency and highlights the importance of adopting a tribosystems approach. Available measurement techniques have shown an existing relationship between salivary protein-polyphenol interaction and an astringent mouthfeel. Nevertheless, the tribo-chemistry involved in this multifaceted sensation remains largely unexplored in a comprehensive manner. In this review the underlying tribo-chemical processes useful in understanding the mechanism of astringency are highlighted and discussed considering current techniques employed to investigate astringency perception. Loss of lubrication on oral surfaces owing to the tribo-chemical interactions involving saliva and astringent plant proteins requires subsequent deformations of oral tissues which are significant enough to induce strains at mechanoreceptor locations, leading to the sensation of astringency. It is proposed that micro-scale contact modelling on the interaction of food particles/aggregates, boundary layers and oral surfaces shows potential in addressing the knowledge gap between tribo-chemical measurement techniques and panel tests, making it possible to attain a predictor for astringency.

References

[1]
González A D, Frostell B, Carlsson-Kanyama A. Protein efficiency per unit energy and per unit greenhouse gas emissions: Potential contribution of diet choices to climate change mitigation. Food Policy 36(5): 562–570 (2011)
[2]
Biegler M, Delius J, Käsdorf B T, Hofmann T, Lieleg O. Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions. Biotribology 6: 12–20 (2016)
[3]
Gibbins H L, Carpenter G H. Alternative mechanisms of astringency—What is the role of saliva? J Texture Stud 44(5): 364–375 (2013)
[4]
Soares S, Brandão E, Guerreiro C, Soares S, Mateus N, de Freitas V. Tannins in food: Insights into the molecular perception of astringency and bitter taste. Molecules 25(11): 2590 (2020)
[5]
Guinard J X, Pangborn R M, Lewis M J. The time-course of astringency in wine upon repeated ingestion. Am J Enol Vitic 37(3): 184–189 (1986)
[6]
Dresselhuis D, Dehoog E, Cohenstuart M, Vanaken G. Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocoll 22(2): 323–335 (2008)
[7]
Upadhyay R, Chen J S. Smoothness as a tactile percept: Correlating ‘oral’ tribology with sensory measurements. Food Hydrocoll 87: 38–47 (2019)
[8]
Brossard N, Cai H F, Osorio F, Bordeu E, Chen J S. “Oral” tribological study on the astringency sensation of red wines. J Texture Stud 47(5): 392–402 (2016)
[9]
Fleming E E, Ziegler G R, Hayes J E. Salivary protein levels as a predictor of perceived astringency in model systems and solid foods. Physiol Behav 163: 56–63 (2016)
[10]
Kang W Y, Niimi J, Muhlack R A, Smith P A, Bastian S E P. Dynamic characterization of wine astringency profiles using modified progressive profiling. Food Res Int 120: 244–254 (2019)
[11]
Linne B, Simons C T. Quantification of oral roughness perception and comparison with mechanism of astringency perception. Chem Senses 42(7): 525–535 (2017)
[12]
Vidal L, Antúnez L, Giménez A, Medina K, Boido E, Ares G. Sensory characterization of the astringency of commercial Uruguayan Tannat wines. Food Res Int 102: 425–434 (2017)
[13]
Pradal C, Stokes J R. Oral tribology: Bridging the gap between physical measurements and sensory experience. Curr Opin Food Sci 9: 34–41 (2016)
[14]
Prakash S, Tan D D Y, Chen J S. Applications of tribology in studying food oral processing and texture perception. Food Res Int 54(2): 1627–1635 (2013)
[15]
Sarkar A, Krop E M. Marrying oral tribology to sensory perception: A systematic review. Curr Opin Food Sci 27: 64–73 (2019)
[16]
Shewan H M, Pradal C, Stokes J R. Tribology and its growing use toward the study of food oral processing and sensory perception. J Texture Stud 51(1): 7–22 (2020)
[17]
Stokes J R, Boehm M W, Baier S K. Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Curr Opin Colloid Interface Sci 18(4): 349–359 (2013)
[18]
Huang R, Xu C M. An overview of the perception and mitigation of astringency associated with phenolic compounds. Compr Rev Food Sci Food Saf 20(1): 1036–1074 (2021)
[19]
Laguna L, Sarkar A. Oral tribology: Update on the relevance to study astringency in wines. Tribol Mater Surf Interfaces 11(2): 116–123 (2017)
[20]
Ma W, Guo A Q, Zhang Y L, Wang H, Liu Y, Li H. A review on astringency and bitterness perception of tannins in wine. Trends Food Sci Technol 40(1): 6–19 (2014)
[21]
Pires M A, Pastrana L M, Fuciños P, Abreu C S, Oliveira S M. Sensorial perception of astringency: Oral mechanisms and current analysis methods. Foods 9(8): 1124 (2020)
[22]
Upadhyay R, Brossard N, Chen J S. Mechanisms underlying astringency: Introduction to an oral tribology approach. J Phys D: Appl Phys 49(10): 104003 (2016)
[23]
De Wijk R A, Prinz J F. Mechanisms underlying the role of friction in oral texture. J Texture Stud 37(4): 413–427 (2006)
[24]
Green B G. Oral astringency: A tactile component of flavor. Acta Psychol 84(1): 119–125 (1993)
[25]
Rossetti D, Bongaerts J H H, Wantling E, Stokes J R, Williamson A M. Astringency of tea catechins: More than an oral lubrication tactile percept. Food Hydrocoll 23(7): 1984–1992 (2009)
[26]
Rudge R E D, Fuhrmann P L, Scheermeijer R, van der Zanden E M, Dijksman J A, Scholten E. A tribological approach to astringency perception and astringency prevention. Food Hydrocoll 121: 106951 (2021)
[27]
Xu W H, Yu S K, Zhong M. A review on food oral tribology. Friction 10(12): 1927–1966 (2022)
[28]
Sonne A, Busch-Stockfisch M, Weiss J, Hinrichs J. Improved mapping of in-mouth creaminess of semi-solid dairy products by combining rheology, particle size, and tribology data. LWT Food Sci Technol 59(1): 342–347 (2014)
[29]
Huc D, Michon C, Bedoussac C, Bosc V. Design of a multi-scale texture study of yoghurts using rheology, and tribology mimicking the eating process and microstructure characterisation. Int Dairy J 61: 126–134 (2016)
[30]
Chojnicka-Paszun A, Doussinault S, de Jongh H H J. Sensorial analysis of polysaccharide–gelled protein particle dispersions in relation to lubrication and viscosity properties. Food Res Int 56: 199–210 (2014)
[31]
Czichos H, Dowson D. Tribology: A systems approach to the Science and Technology of friction, lubrication and wear. Tribol Int 11(4): 259–260 (1978)
[32]
Moayedi Y, Michlig S, Park M, Koch A, Lumpkin E A. Somatosensory innervation of healthy human oral tissues. J Comp Neurol 529(11): 3046–3061 (2021)
[33]
Dresselhuis D M, de Hoog E H A, Cohen Stuart M A, Vingerhoeds M H, van Aken G A. The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. Food Hydrocoll 22(6): 1170–1183 (2008)
[34]
Krop E M, Hetherington M M, Holmes M, Miquel S, Sarkar A. On relating rheology and oral tribology to sensory properties in hydrogels. Food Hydrocoll 88: 101–113 (2019)
[35]
De Hoog E H A, Ruijschop R M A J, Pyett S P, de Kok P M T. The functional attributes that fats bring to food. In: Reducing Saturated Fats in Foods. Amsterdam: Elsevier, 2011: 29–46.
DOI
[36]
Yarmolinsky D A, Zuker C S, Ryba N J P. Common sense about taste: From mammals to insects. Cell 139(2): 234–244 (2009)
[37]
Lauga E, Pipe C, Le Révérend B. Sensing in the mouth: A model for filiform papillae as strain amplifiers. Front Phys 4: 35 (2016)
[38]
Andablo-Reyes E, Bryant M, Neville A, Hyde P, Sarkar R, Francis M, Sarkar A. 3D biomimetic tongue-emulating surfaces for tribological applications. ACS Appl Mater Interfaces 12(44): 49371–49385 (2020)
[39]
Haddad S M H, Dhaliwal S S, Rotenberg B W, Samani A, Ladak H M. Estimation of the Young’s moduli of fresh human oropharyngeal soft tissues using indentation testing. J Mech Behav Biomed Mater 86: 352–358 (2018)
[40]
Rudge R E, Scholten E, Dijksman J A. Advances and challenges in soft tribology with applications to foods. Curr Opin Food Sci 27: 90–97 (2019)
[41]
Choi J J E, Zwirner J, Ramani R S, Ma S, Hussaini H M, Waddell J N, Hammer N. Mechanical properties of human oral mucosa tissues are site dependent: A combined biomechanical, histological and ultrastructural approach. Clin Exp Dent Res 6(6): 602–611 (2020)
[42]
Laguna L, Barrowclough R A, Chen J, and Sarkar A. New approach to food difficulty perception: Food structure, food oral processing and individual’s physical strength. Journal of Texture Studies 47(5): 413-422 (2016)
[43]
Alsanei W A, Chen J S. Studies of the oral capabilities in relation to bolus manipulations and the ease of initiating bolus flow. J Texture Stud 45(1): 1–12 (2014)
[44]
Sarkar A, Andablo-Reyes E, Bryant M, Dowson D, Neville A. Lubrication of soft oral surfaces. Curr Opin Colloid Interface Sci 39: 61–75 (2019)
[45]
Tasko S M, Kent R D, Westbury J R, Variability in tongue movement kinematics during normal liquid swallowing. Dysphagia 17(2): 126–138 (2002)
[46]
Peng C L, Jost-Brinkmann P G, Miethke R R, Lin C T. Ultrasonographic measurement of tongue movement during swallowing. J Ultrasound Med 19(1): 15–20 (2000)
[47]
Assy Z, Jager D H J, Brand H S, Bikker F J. Salivary film thickness and MUC5B levels at various intra-oral surfaces. Clin Oral Investig 27(2): 859–869 (2023)
[48]
Collins L M, Dawes C. The surface area of the adult human mouth and thickness of the salivary film covering the teeth and oral mucosa. J Dent Res 66(8): 1300–1302 (1987)
[49]
Wolff M, Kleinberg I. Oral mucosal wetness in hypo- and normosalivators. Arch Oral Biol 43(6): 455–462 (1998)
[50]
Hori K, Ono T, Tamine K I, Kondo J, Hamanaka S, Maeda Y, Dong J, Hatsuda M. Newly developed sensor sheet for measuring tongue pressure during swallowing. J Prosthodont Res 53(1): 28–32 (2009)
[51]
Redfearn A, Hanson B. A mechanical simulator of tongue–palate compression to investigate the oral flow of non-newtonian fluids. IEEE/ASME Trans Mechatron 23(2): 958–965 (2018)
[52]
Ramos-Pineda A M, Carpenter G H, García-Estévez I, Escribano-Bailón M T. Influence of chemical species on polyphenol–protein interactions related to wine astringency. J Agric Food Chem 68(10): 2948–2954 (2020)
[53]
Casassa, L. Flavonoid phenolics in red winemaking. In: Phenolic Compounds-Natural Sources, Importance and Applications. Soto-Hernández M, Palma-Tenango M, Garcia-Mateos M del R, Eds. InTech, 2017: 153–196.
DOI
[54]
García-Estévez I, Ramos-Pineda A M, Escribano-Bailón M T. Interactions between wine phenolic compounds and human saliva in astringency perception. Food Funct 9(3): 1294–1309 (2018)
[55]
Celebioglu H. Investigation of the molecular level interactions between mucins and food proteins: Spectroscopic, tribological and rheological studies. Ph.D. Thesis. Technical University of Denmark, 2017.
[56]
Khutoryanskiy V V. Advances in mucoadhesion and mucoadhesive polymers. Macromol Biosci 11(6): 748–764 (2011)
[57]
Sarkar A, Xu F, Lee S. Human saliva and model saliva at bulk to adsorbed phases—Similarities and differences. Adv Colloid Interface Sci 273: 102034 (2019)
[58]
Mackie A R, Goycoolea F M, Menchicchi B, Caramella C M, Saporito F, Lee S, Stephansen K, Chronakis I S, Hiorth M, Adamczak M, et al. Innovative methods and applications in mucoadhesion research. Macromol Biosci 17(8): (2017)
[59]
Soares S, Ferrer-Galego R, Brandão E, Silva M, Mateus N, Freitas V. Contribution of human oral cells to astringency by binding salivary protein/tannin complexes. J Agric Food Chem 64(41): 7823–7828 (2016)
[60]
González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J S, Bordeu E, O’Brien J A, Brossard N. Wine astringency: More than just tannin–protein interactions. J Sci Food Agric 102(5): 1771–1781 (2022)
[61]
Baxter N J, Lilley T H, Haslam E, Williamson M P. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation. Biochemistry 36(18): 5566–5577 (1997)
[62]
De Vicente J, Stokes J R, Spikes H A. Soft lubrication of model hydrocolloids. Food Hydrocoll 20(4): 483–491 (2006)
[63]
Chojnicka-Paszun A, de Jongh H H J. Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions. Food Res Int 62: 1020–1028 (2014)
[64]
Prinz J F, de Wijk R A, Huntjens L. Load dependency of the coefficient of friction of oral mucosa. Food Hydrocoll 21(3): 402–408 (2007)
[65]
Wang S Y, Olarte Mantilla S M, Smith P A, Stokes J R, Smyth H E. Relationship between salivary lubrication and temporal sensory profiles of wine mouthfeel and astringency sub-qualities. Food Hydrocoll 135: 108106 (2023)
[66]
Mystkowska J, Car H, Dąbrowski J R, Romanowska J, Klekotka M, Milewska A J. Artificial mucin-based saliva preparations—Physicochemical and tribological properties. Oral Health Prev Dent 16(2): 183–193 (2018)
[67]
Lee S, Müller M, Rezwan K, Spencer N D. Porcine gastric mucin (PGM) at the water/poly(dimethylsiloxane) (PDMS) interface: Influence of pH and ionic strength on its conformation, adsorption, and aqueous lubrication properties. Langmuir 21(18): 8344–8353 (2005)
[68]
Chen Y H, Zhang Y H, Chen G S, Yin J F, Chen J X, Wang F, Xu Y Q. Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion. NPJ Sci Food 6: 8 (2022)
[69]
Ferrer-Gallego R, Brás N F, García-Estévez I, Mateus N, Rivas-Gonzalo J C, de Freitas V, Escribano-Bailón M T. Effect of flavonols on wine astringency and their interaction with human saliva. Food Chem 209: 358–364 (2016)
[70]
Ramos-Pineda A M, García-Estévez I, Brás N F, Martín Del Valle E M, Dueñas M, Escribano Bailón M T. Molecular approach to the synergistic effect on astringency elicited by mixtures of flavanols. J Agric Food Chem 65(31): 6425–6433 (2017)
[71]
Kelly M, Vardhanabhuti B, Luck P, Drake M A, Osborne J, Foegeding E A. Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH. J Dairy Sci 93(5): 1900–1909 (2010)
[72]
Quideau S, Deffieux D, Douat-Casassus C, Pouységu L. Plant polyphenols: Chemical properties, biological activities, and synthesis. Angew Chem Int Ed Engl 50(3): 586–621 (2011)
[73]
De Freitas V, Mateus N. Protein/polyphenol interactions: Past and present contributions. Mechanisms of astringency perception. Curr Org Chem 16(6): 724–746 (2012)
[74]
Wang Y, Xie Y, Wang A D, Wang J H, Wu X R, Wu Y, Fu Y N, Sun H. Insights into interactions between food polyphenols and proteins: An updated overview. Food Processing Preservation 46(5): e16597 (2022)
[75]
Ployon S, Morzel M, Belloir C, Bonnotte A, Bourillot E, Briand L, Lesniewska E, Lherminier J, Aybeke E, Canon F. Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs. Food Chem 253: 79–87 (2018)
[76]
De Wijk R A, Prinz J F. The role of friction in perceived oral texture. Food Qual Prefer 16(2): 121–129 (2005)
[77]
Bajec M R, Pickering G J. Astringency: Mechanisms and perception. Crit Rev Food Sci Nutr 48(9): 858–875 (2008)
[78]
Brossard N, Gonzalez-Muñoz B, Pavez C, Ricci A, Wang X M, Osorio F, Bordeu E, Paola Parpinello G, Chen J S. Astringency sub-qualities of red wines and the influence of wine–saliva aggregates. Int J Food Sci Tech 56(10): 5382–5394 (2021)
[79]
Rosenkranz A, Marian M, Shah R, Gashi B, Zhang S, Bordeu E, Brossard N. Correlating wine astringency with physical measures—Current knowledge and future directions. Adv Colloid Interface Sci 296: 102520 (2021)
[80]
De Hoog E H A, Prinz J F, Huntjens L, Dresselhuis D M, Van Aken G A. Lubrication of oral surfaces by food emulsions: The importance of surface characteristics. J Food Sci 71(7): E337–E341 (2006)
[81]
Gelinck E R M, Schipper D J. Calculation of Stribeck curves for line contacts. Tribol Int 33(3–4): 175–181 (2000)
[82]
Schipper D J. Transitions in the lubrication of concentrated contacts. Ph.D. Thesis. University of Twente, 1988.
[83]
Samaras G, Bikos D, Vieira J, Hartmann C, Charalambides M, Hardalupas Y, Masen M, Cann P. Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration. Curr Res Food Sci 3: 304–313 (2020)
[84]
Vlădescu S C, Agurto M G, Myant C, Boehm M W, Baier S K, Yakubov G E, Carpenter G, Reddyhoff T. Protein-induced delubrication: How plant-based and dairy proteins affect mouthfeel. Food Hydrocoll 134: 107975 (2023)
[85]
Szeri A Z. Fluid Film Lubrication. Cambridge (UK): Cambridge University Press, 2010.
DOI
[86]
Oldroyd J G. Non-Newtonian effects in steady motion of some idealized elastico-viscous liquids. Proc R Soc Lond A 245(1241): 278–297 (1958)
[87]
Tichy J A. Non-newtonian lubrication with the convected maxwell model. J Tribol 118(2): 344–348 (1996)
[88]
Thien N P, Tanner R I. A new constitutive equation derived from network theory. J Non Newton Fluid Mech 2(4): 353–365 (1977)
[89]
Gamaniel S S, Dini D, Biancofiore L. The effect of fluid viscoelasticity in lubricated contacts in the presence of cavitation. Tribol Int 160: 107011 (2021)
[90]
Meyer D, Vermulst J, Tromp R H, De Hoog E H A. The effect of inulin on tribology and sensory profiles of skimmed milk. J Texture Stud 42(5): 387–393 (2011)
[91]
Vidal L, Giménez A, Medina K, Boido E, Ares G. How do consumers describe wine astringency? Food Res Int 78: 321–326 (2015)
[92]
Lei X Q, Zhu Y Y, Wang X Y, Zhao P T, Liu P, Zhang Q T, Chen T G, Yuan H H, Guo Y R. Wine polysaccharides modulating astringency through the interference on interaction of flavan-3-ols and BSA in model wine. Int J Biol Macromol 139: 896–903 (2019)
[93]
Soares S I, Gonçalves R M, Fernandes I, Mateus N, de Freitas V. Mechanistic approach by which polysaccharides inhibit α-amylase/procyanidin aggregation. J Agric Food Chem 57(10): 4352–4358 (2009)
[94]
Carpenter G, Bozorgi S, Vladescu S, Forte A E, Myant C, Potineni R V, Reddyhoff T, Baier S K. A study of saliva lubrication using a compliant oral mimic. Food Hydrocoll 92: 10–18 (2019)
[95]
Vlădescu S C, Bozorgi S, Hu S T, Baier S K, Myant C, Carpenter G, Reddyhoff T. Effects of beverage carbonation on lubrication mechanisms and mouthfeel. J Colloid Interface Sci 586: 142–151 (2021)
[96]
Rehage M, Delius J, Hofmann T, Hannig M. Oral astringent stimuli alter the enamel pellicle’s ultrastructure as revealed by electron microscopy. J Dent 63: 21–29 (2017)
[97]
Zimmermann R, Delius J, Friedrichs J, Stehl S, Hofmann T, Hannig C, Rehage M, Werner C, Hannig M. Impact of oral astringent stimuli on surface charge and morphology of the protein-rich pellicle at the tooth-saliva interphase. Colloids Surf B Biointerfaces 174: 451–458 (2019)
[98]
Rawel H M, Meidtner K, Kroll J. Binding of selected phenolic compounds to proteins. J Agric Food Chem 53(10): 4228–4235 (2005)
[99]
Berg I H, Rutland M W, Arnebrant T. Lubricating properties of the initial salivary pellicle: An AFM study. Biofouling 19(6): 365–369 (2003)
[100]
Lei L, Tang Y, Zheng J, Ma G L, Zhou Z R. Influence of two polyphenols on the structure and lubrication of salivary pellicle: An in vitro study on astringency mechanism. Friction 10(1): 167–178 (2022)
[101]
Ma S H, Lee H, Liang Y M, Zhou F. Astringent mouthfeel as a consequence of lubrication failure. Angew Chem Int Ed Engl 55(19): 5793–5797 (2016)
[102]
Wang S Y, Olarte Mantilla S M, Smith P A, Stokes J R, Smyth H E. Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva. Food Hydrocoll 120: 106918 (2021)
[103]
Carter B G, Drake M. Influence of oral movement, particle size, and zeta potential on astringency of whey protein. J Sens Stud 36(3): e12652 (2021)
[104]
Ye A, Streicher C, Singh H. Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH. J Dairy Sci 94(12): 5842–5850 (2011)
[105]
Cala O, Pinaud N, Simon C, Fouquet E, Laguerre M, Dufourc E J, Pianet I. NMR and molecular modeling of wine tannins binding to saliva proteins: Revisiting astringency from molecular and colloidal prospects. FASEB J 24(11): 4281–4290 (2010)
[106]
Ferrer-Gallego R, Hernández-Hierro J M, Brás N F, Vale N, Gomes P, Mateus N, de Freitas V, Heredia F J, Escribano-Bailón M T. Interaction between wine phenolic acids and salivary proteins by saturation-transfer difference nuclear magnetic resonance spectroscopy (STD-NMR) and molecular dynamics simulations. J Agric Food Chem 65(31): 6434–6441 (2017)
[107]
Pascal C, Paté F, Cheynier V, Delsuc M A. Study of the interactions between a proline-rich protein and a flavan-3-ol by NMR: Residual structures in the natively unfolded protein provides anchorage points for the ligands. Biopolymers 91(9): 745–756 (2009)
[108]
Kokini J L, Kadane J B, Cussler E L. Liquid texture perceived in the mouth. J Texture Stud 8(2): 195–218 (1977)
[109]
Krzeminski A, Wohlhüter S, Heyer P, Utz J, Hinrichs J. Measurement of lubricating properties in a tribosystem with different surface roughness. Int Dairy J 26(1): 23–30 (2012)
[110]
Lee S, Heuberger M, Rousset P, Spencer N D. A tribological model for chocolate in the mouth: General implications for slurry-lubricated hard/soft sliding counterfaces. Tribol Lett 16(3): 239–249 (2004)
[111]
Nguyen P T M, Nguyen T A H, Bhandari B, Prakash S. Comparison of solid substrates to differentiate the lubrication property of dairy fluids by tribological measurement. J Food Eng 185: 1–8 (2016)
[112]
Van Stee M A, de Hoog E, van de Velde F. Oral parameters affecting ex-vivo tribology. Biotribology 11: 84–91 (2017)
Friction
Pages 1392-1407
Cite this article:
GAMANIEL SS, DUEÑAS ROBLES PS, TROMP H, et al. A tribo-chemical view on astringency of plant-based food substances. Friction, 2024, 12(7): 1392-1407. https://doi.org/10.1007/s40544-023-0812-0

106

Views

12

Downloads

0

Crossref

0

Web of Science

0

Scopus

0

CSCD

Altmetrics

Received: 24 March 2023
Revised: 28 June 2023
Accepted: 02 August 2023
Published: 13 March 2024
© The author(s) 2023.

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made.

The images or other third party material in this article are included in the article’s Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder.

To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

Return