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Particle size and surface morphology of plant protein powders determine the sensory perception of grittiness in liquid matrices

author
Jakobson, Kadi
Kaleda, Aleksei
Vaikma, Helen
Sats, Andres
Rosenvald, Sirli
Kriščiunaite, Tiina
statement of authorship
Kadi Jakobson, Aleksei Kaleda, Helen Vaikma, Andres Sats, Sirli Rosenvald, Tiina Kriščiunaite
source
Applied Food Research
publisher
Elsevier
journal volume number month
vol. 6, 1
year of publication
2026
pages
art. 101699
url
https://doi.org/10.1016/j.afres.2026.101699
subject term
aineosakesed
taimemorfoloogia
valgud
toiduteadus
keyword
Particle size analysis
Particle surface morphology
Plant proteins
Scanning electron microscopy
Sensory analysis
Visual sensory assessment
ISSN
2772-5022
Open Access
Open Access
scientific publication
teaduspublikatsioon
classifier
1.1
TalTech department
Department of Chemistry and Biotechnology
Department of Business Administration
language
English
Jakobson, K., Kaleda, A., Vaikma, H., Sats, A., Rosenvald, S., Kriščiunaite, T. Particle size and surface morphology of plant protein powders determine the sensory perception of grittiness in liquid matrices // Applied Food Research (2026) vol. 6, 1, art. 101699. https://doi.org/10.1016/j.afres.2026.101699