Aqueous lubrication, structure and rheological properties of whey protein microgel Particles

Langmuir

Volumn 33, Issue 51, 2017, Pages 14699-14708

  Sarkar, Anwesha ^a   Kanti, Farah ^a,b   Gulotta, Alessandro ^a   Murray, Brent S ^a   Zhang, Shuying ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BALL BEARINGS; BIOCOMPATIBILITY; CONTACT ANGLE; DISPERSIONS; FRICTION; GELS; HYDROPHOBICITY; MICROCHANNELS; NON NEWTONIAN FLOW; PROTEINS; SHEAR FLOW; SHEAR THINNING; SULFUR COMPOUNDS; TRIBOLOGY; VOLUME FRACTION;

BIOTRIBOLOGICAL PROPERTIES; HIGH VOLUME FRACTION; HYDROPHOBIC MOIETIES; LUBRICATING PERFORMANCE; RHEOLOGICAL PROPERTY; SHEAR-THINNING BEHAVIOR; SHEAR-THINNING NATURE; SOFT POLYMERIC SURFACES;

LUBRICATION;

WHEY PROTEIN;

ANIMAL; BOVINE; CHEMICAL PHENOMENA; CHEMISTRY; FLOW KINETICS; FRICTION; LUBRICATION; SURFACE PROPERTY; VISCOSITY;

ANIMALS; CATTLE; FRICTION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LUBRICATION; RHEOLOGY; SURFACE PROPERTIES; VISCOSITY; WHEY PROTEINS;

EID: 85038597060     PISSN: 07437463     EISSN: 15205827     Source Type: Journal    
DOI: 10.1021/acs.langmuir.7b03627     Document Type: Article

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