Lubrication properties of protein aggregate dispersions in a soft contact

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 4, 2008, Pages 1274-1282

  Chojnicka, Agnieszka ^a,b,c   De Jong, Saskia ^a,c   De Kruif, Cornelus G ^b,c   Visschers, Ronald W ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b UTRECHT UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

EHL; Friction; Non newtonian behavior; O rings; Protein aggregates; Rheology; Silicone; Surface roughness

Indexed keywords

MILK PROTEIN; OVALBUMIN; UNCLASSIFIED DRUG; WHEY PROTEIN;

ARTICLE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; FRICTION; GEL; LUBRICATION; PARTICLE SIZE; SURFACE PROPERTY;

FOOD TECHNOLOGY; FRICTION; GELS; LUBRICATION; MILK PROTEINS; OVALBUMIN; PARTICLE SIZE; RHEOLOGY; SURFACE PROPERTIES;

EID: 40549097730     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0720988     Document Type: Article

References (29)