Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles

Sarkar, A orcid.org/0000-0003-1742-2122, Kanti, F, Gulotta, A et al. (2 more authors) (2017) Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles. Langmuir, 33 (51). pp. 14699-14708. ISSN 0743-7463

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Copyright, Publisher and Additional Information: © 2017, American Chemical Society. This is an author produced version of a paper published in Langmuir. Uploaded in accordance with the publisher's self-archiving policy.
Dates:
  • Published: 26 December 2017
  • Accepted: 1 December 2017
  • Published (online): 1 December 2017
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 06 Dec 2017 16:54
Last Modified: 01 Dec 2018 01:38
Status: Published
Publisher: American Chemical Society
Identification Number: https://doi.org/10.1021/acs.langmuir.7b03627

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