Protein concentration and hydrocolloid effect on the rheological and tribological behaviour of resulting protein solution

LWT

Volumn 100, Issue , 2019, Pages 150-157

  Zhu, Yang ^a,b   Bhandari, Bhesh ^b   Pang, Zhihua ^a   Liu, Xinqi ^a   Prakash, Sangeeta ^b  

^a BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Hydrocolloids; Protein; Rheology; Tribology

Indexed keywords

FOOD ADDITIVES; FRICTION; RHEOLOGY; TRIBOLOGY;

FRICTION COEFFICIENTS; HYDROCOLLOIDS; KAPPA CARRAGEENAN; LUBRICATION PROPERTY; PROTEIN CONCENTRATIONS; PROTEIN SOLUTION; TRIBOLOGICAL BEHAVIOUR; VISUAL PROPERTIES;

PROTEINS;

EID: 85055574622     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.10.042     Document Type: Article

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