Ben Kew presents a talk on Plant protein astringency at the Pangborn Conference

Ben Kew (PhD Student, ERC LubSat Project) presented an oral prestation titled "Astringency response of plant proteins: Combining sensory, neural and cellular methodology" at the 15th Pangborn Sensory Science Symposium: Meeting new challenges in a changing world, Nantes, Frances (20th-24th Aug, 2023), latter was attended by over 1,100 delegates.

Published work of Ben related to this talk can be followed here:

Kew B, Holmes, M, Liamas E, Ettelaie R, Connell S, Dini D, Sarkar A. (2023).Transforming sustainable plant proteins into high performance lubricating microgels. Nature Communications, 15, Art No. 4743 https://doi.org/10.1038/s41467-023-40414-7

Kew B, Holmes M, Stieger M, Sarkar A. 2021. Oral tribology, adsorption and rheology of alternative food proteins (2021). Food Hydrocolloids, 116, Art. No. 106636 https://doi.org/10.1016/j.foodhyd.2021.106636

Zembyla M, Liamas E, Andablo-Reyes E, Gu K, Krop EM, Kew B, Sarkar A. (2021). Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study. Food Hydrocolloids, 111, Art. No. 106364 https://doi.org/10.1016/j.foodhyd.2020.106364

Kew B, Holmes M, Stieger M, Sarkar A. (2020). Review on fat replacement using protein-based microparticulated powders or microgels: a textural perspective. Trends in Food Science and Technology,  106, pp. 457-468 https://doi.org/10.1016/j.tifs.2020.10.032