Potential sources of mouth drying in beverages fortified with dairy proteins: A comparison of casein- and whey-rich ingredients

Perception of Thickness, Mouth Coating and Mouth Drying of Dairy Beverages by Younger and Older Volunteers

(2013) Caroline Withers et al.   JOURNAL OF SENSORY STUDIES

Opponency of astringent and fat sensations

(2012) Catherine Peyrot des Gachons et al.   CURRENT BIOLOGY

Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

(2012) Aiqian Ye et al.   PHYSIOLOGY & BEHAVIOR

Interactions between whey proteins and salivary proteins as related to astringency of whey protein beverages at low pH

(2011) A. Ye et al.   JOURNAL OF DAIRY SCIENCE

The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests

(2010) L. Methven et al.   FOOD QUALITY AND PREFERENCE

Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH

(2010) M. Kelly et al.   JOURNAL OF DAIRY SCIENCE

Colloidal aspects of texture perception

(2009) Ton van Vliet et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Oral Thresholds and Suprathreshold Intensity Ratings for Free Fatty Acids on 3 Tongue Sites in Humans: Implications for Transduction Mechanisms

(2009) R. D. Mattes   CHEMICAL SENSES

Oral Detection of Short-, Medium-, and Long-Chain Free Fatty Acids in Humans

(2008) R. D. Mattes   CHEMICAL SENSES

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Factors Regulating Astringency of Whey Protein Beverages

(2008) J.W. Beecher et al.   JOURNAL OF DAIRY SCIENCE