Friction properties of oral surface analogs and their interaction with polysaccharide/MCC particle dispersions

Food Research International

Volumn 62, Issue , 2014, Pages 1020-1028

  Chojnicka Paszun, Agnieszka ^a   De Jongh, Harmen H J ^a  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

Author keywords

Contact angle; Lubrication; Neoprene; Particles; Polysaccharide; Silicone; Surface elasticity; Surface roughness; Teflon

Indexed keywords

CONTACT ANGLE; CURVE FITTING; ELASTICITY; ELEMENTARY PARTICLES; FOOD PRODUCTS; FRICTION; LUBRICATION; POLYSACCHARIDES; POLYTETRAFLUOROETHYLENES; SILICONES; TRIBOLOGY; XANTHAN GUM;

APPARENT CONTACT ANGLE; LOW FRICTION COEFFICIENTS; LUBRICATION CONDITION; LUBRICATION PROPERTY; NEOPRENE; POLYSACCHARIDE SOLUTIONS; SURFACE CHARACTERISTICS; SURFACE ELASTICITIES;

SURFACE ROUGHNESS;

EID: 84902001207     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.05.028     Document Type: Article

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