Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

Food Hydrocolloids

Volumn 52, Issue , 2016, Pages 403-414

  Liu, Kun ^a,b   Tian, Yujie ^b   Stieger, Markus ^a,b   Van der Linden, Erik ^a,b   Van de Velde, Fred ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Ball bearing; Emulsion filled gels; Lubrication; Microparticulated whey protein; Rheology; Tribology

Indexed keywords

BALL BEARINGS; DROPS; EMULSIFICATION; FRACTURE MECHANICS; FRICTION; GELS; PROTEINS; RHEOLOGY; SENSORY PERCEPTION; VISCOSITY;

BEARING MECHANISMS; EMULSION FILLED GEL; LIQUID SOLIDS; LUBRICATION /; MICROPARTICULATED WHEY PROTEINS; MODEL FOODS; PROPERTY; RHEOLOGICAL PROPERTY; SEMI-SOLIDS; TRIBOLOGICAL PROPERTIES;

TRIBOLOGY;

EID: 84938150112     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.07.016     Document Type: Article

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