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

Applied Food Research 2026 Open access

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Authors: Kadi Jakobson, Aleksei Kaleda, Helen Vaikma, A. Sats, Sirli Rosenvald, Tiina Kriščiunaite
DOI: 10.1016/j.afres.2026.101699
Cited by: 5
References: 40

Abstract

• Plant protein powder particles were assessed in conditions relevant to liquid foods • The trend between instrumental particle size and its sensory perception is non-linear • Particle surface morphology was quantified using visual assessment of SEM images • Surface morphology determines the sensory perception for particles

Fields of Study & Subjects

Proteins in Food Systems Food Drying and Modeling Microencapsulation and Drying Processes

Publication details

Journal / source
Applied Food Research
Publisher
Elsevier BV
Volume
6
Issue
1
Pages
101699–101699
Publication date
15 January 2026
Language
EN