Potential role of the binding of whey proteins to human buccal cells on the perception of astringency in whey protein beverages

► Astringency was detected at 3% β-LG at pH 3.5, but astringency was absent at pH 7. ► For LF, astringency was detected at 0.05% and 0.2% for pH 3.5 and pH 7, respectively. ► β-LG and LF bound to human oral epithelial cells (HSC-2 and NO-1-N-1 cells). ► The bindings were dependent on protein type, protein concentration, pH and time. ► Binding may play an important role in the perception of astringency in whey protein.