A tribological approach to astringency perception and astringency prevention

R.E.D. Rudge a, b, P.L. Fuhrmann a, R. Scheermeijer a, E.M. van der Zanden a, J.A. Dijksman b, E. Scholtena,*

a Physics and Physical Chemistry of Foods, Bornse Weilanden 9, Wageningen, the Netherlands b Physical Chemistry and Soft Matter, Stippeneng 4, Wageningen, the Netherlands