Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems

Journal of Food Engineering

Volumn 245, Issue , 2019, Pages 157-165

  Olivares, M L ^a   Shahrivar, K ^b   de Vicente, J ^b  

^a Instituto de Desarrollo Tecnologico para la Industria Quimica   (Argentina)

^b UNIVERSITY OF GRANADA   (Spain)

Author keywords

Elastohydrodynamic lubrication; Food colloids; Soft lubrication; Tribology

Indexed keywords

DAIRIES; DISPERSIONS; FRICTION; PROTEINS; TRIBOLOGY;

FOOD COLLOIDS; FRICTION COEFFICIENTS; FRICTION MEASUREMENTS; GOOD CONTINUITY; MICROPARTICULATED WHEY PROTEINS; ORAL PROCESSING; SOFT CONTACTS; SOFT LUBRICATION;

ELASTOHYDRODYNAMIC LUBRICATION;

EID: 85055974246     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2018.10.015     Document Type: Article

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