Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

Zembyla, M, Liamas, E, Andablo-Reyes, E et al. (4 more authors) (2021) Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study. Food Hydrocolloids, 111. 106364. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/)
Keywords: Mucin; Pea protein; Whey protein; QCM-D; Tribology; Lubrication
Dates:
  • Accepted: 23 September 2020
  • Published (online): 25 September 2020
  • Published: February 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Funding Information:
FunderGrant number
EU - European Union757993
Depositing User: Symplectic Publications
Date Deposited: 28 Sep 2020 11:00
Last Modified: 26 Oct 2020 16:14
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2020.106364
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