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Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health\u2010promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant\u2010based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next\u2010generation plant\u2010based beverages that mimic the physicochemical and functional qualities of conventional bovine\u2010based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG\u2010PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant\u2010based beverages), high\u2010viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses).<\/jats:p>","DOI":"10.1111\/jtxs.12846","type":"journal-article","created":{"date-parts":[[2024,6,20]],"date-time":"2024-06-20T09:45:22Z","timestamp":1718876722000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Perspective on oral processing of plant\u2010based beverages"],"prefix":"10.1111","volume":"55","author":[{"given":"Gintu Sara","family":"George","sequence":"first","affiliation":[{"name":"Division of Food Processing Technology, School of Agricultural Sciences Karunya Institute of Technology and Sciences  Coimbatore India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Craig J.","family":"Fleming","sequence":"additional","affiliation":[{"name":"Giraffe Foods a Symrise Group Company  Mississauga Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4428-5955","authenticated-orcid":false,"given":"Rituja","family":"Upadhyay","sequence":"additional","affiliation":[{"name":"Division of Food Processing Technology, School of Agricultural Sciences Karunya Institute of Technology and Sciences  Coimbatore India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,6,20]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.biomac.6b01857"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10020293"},{"key":"e_1_2_10_4_1","first-page":"2004","volume-title":"Standard definitions of terms relating to sensory evaluation of materials and products. 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