Food oral processing research has attracted a great deal of attention in the last few decades
owing to its paramount importance in governing sensory appreciation and pleasurable …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the
enhancement of astringency, but in-depth studies are lacking and the underlying …

Hydrogels are important bionic materials that can be used in a wide variety of biomedical
applications. Artemisia sphaerocephala Krasch polysaccharide (ASKP) has been …

This study evaluated the physicochemical properties of the juices of different kiwi cultivars
before and after fermentation. The organic acid, monomeric phenol, aroma, and alcohol …

Astringency is one of the most complex oral sensations. This dry, puckering mouthfeel
occurs when consuming wine, tea, or other foods containing polyphenols. The exact …

In recent years, the dynamic aspects of the oral perception of food have increasingly been
taken into account in food texture characterization. At the same time, the experimental …

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 …

Astringency and more generally mouthfeel perception are relevant to the overall quality of
the wine. However, their origin and description are still uncertain and are constantly …