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This is a In Vitro Study study.

Astringency of Whey Protein Drinks: Origin, Exercise‐Induced Modulation, and Strategies of Sensory Optimization

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Astringency in whey protein drinks influences consumer acceptance and is modulated by exercise.
Characterization of astringency involves factors like pH, protein aggregation state, and friction in the mouth.
Sensory evaluation methods such as tribological analysis can quantify astringency sensation effectively.
Future research aims to create better biomimetic oral models to optimize whey protein drink formulation.

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Review highlights exercise effects on astringency in whey protein drinks, suggesting modulation strategies to improve consumer acceptance.

Zhu et al. (2025) studied this question.

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Review highlights exercise effects on astringency in whey protein drinks, suggesting modulation strategies to improve consumer acceptance.