Background Taste is an important factor in evaluating the quality of tea. The sweet and
umami tastes are usually well-accepted for consumers, whereas the bitter and astringent …

Texture and mouthfeel arising from the consumption of food and beverages are critical to
consumer choice and acceptability. While the food structure design rules for many existing …

Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

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 …

Tea and coffee are widely consumed beverages across the world and they are rich sources
of various polyphenols. Polyphenols are responsible for the bitterness and astringency of …

Polyphenols have been the subject of numerous research over the past years, being
referred as the nutraceuticals of modern life. The healthy properties of these compounds …

Food rheology focuses on the flow properties of individual food components, which might
already exhibit a complex rheological response function, the flow of a composite food matrix …

Here we provide a comprehensive review of the knowledge base of soft tribology, the study
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …

The dynamic properties of interfaces often play a crucial role in the macroscopic dynamics of
multiphase soft condensed matter systems. These properties affect the dynamics of …

Maillard reaction products (MRPs) produced during thermal processing of tea are intimately
related to its flavor. Our recent work revealed that both levels of l-theanine and d …