Relating rheology and tribology of commercial dairy colloids to sensory perception

Laguna, L, Farrell, G, Bryant, M orcid.org/0000-0003-4442-5169 et al. (2 more authors) (2017) Relating rheology and tribology of commercial dairy colloids to sensory perception. Food and Function, 8 (2). pp. 563-573. ISSN 2042-6496

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Copyright, Publisher and Additional Information: © 2016, Royal Society of Chemistry. This is an author produced version of a paper published in Food and Function. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 1 February 2017
  • Accepted: 17 September 2016
  • Published (online): 20 September 2016
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Engineering (Leeds) > School of Mechanical Engineering (Leeds) > Institute of Functional Surfaces (Leeds)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 22 Sep 2016 11:43
Last Modified: 03 Nov 2017 04:54
Published Version: http://dx.doi.org/10.1039/C6FO01010E
Status: Published
Publisher: Royal Society of Chemistry
Identification Number: https://doi.org/10.1039/C6FO01010E

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Description: Correction. In the original article, Fig. 10 is displayed incorrectly.

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