Lubricating properties of human whole saliva as affected by β-lactoglobulin

Food Hydrocolloids

Volumn 25, Issue 6, 2011, Pages 1499-1506

  Vardhanabhuti, B ^a   Cox, P W ^b   Norton, I T ^b   Foegeding, E A ^c  

^a UNIVERSITY OF MISSOURI   (United States)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

^c NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Astringency; Lubrication; Saliva; Tribology; Whey proteins

Indexed keywords

BODY FLUIDS; FRICTION; PROTEINS;

ASTRINGENCY; CONDITION; FRICTION COEFFICIENTS; LACTOGLOBULIN; LUBRICATING PROPERTIES; LUBRICATION /; PROTEIN CONCENTRATIONS; SALIVA; WHEY PROTEINS; WHOLE SALIVA;

TRIBOLOGY;

EID: 79954996480     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.02.021     Document Type: Article

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