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From tribology to sensory perception: Distinct lubrication mechanisms of oil droplets and polysaccharides in protein aggregate dispersions
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DOI：10.1016/j.foodhyd.2026.113187.png)
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Abstract
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• Reducing aggregate size decreased grittiness, although friction remained similar. • Lubricants showed different effects in single systems and complex plant protein aggregate systems. • The relationship between friction and mouthfeel depended on the size of protein aggregates. • For large aggregate dispersions, grittiness dominated and friction behavior did not correlate to perception. • For small aggregate dispersions, creaminess and mouthcoating negatively correlated with friction.
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