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Ashley Roye: Mimicking the Mouth in a Tribometer: Immobilizing a Lubricious Salivary Mucin for Frictional Measurements of Astringency Effects in Beverages and Foodstuffs

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Ashley’s recent paper presents a physiologically relevant mouth model, using wine to reveal reversible interactions between salivary proteins and polyphenols that advance understanding of astringency mechanisms.

Ashley Roye's recently published a paper describing the development of a physiologically relevant model of the mouth to investigate how complex food systems interact with the mucosal surface. Using wine as a model system, the study explores the reversible interactions between salivary proteins and astringent polyphenols. The findings provide new insight into the mechanisms underpinning astringency and model design. 

Check out the full article in the following link:  https://rdcu.be/e1AcR”