Oral tribology, adsorption and rheology of alternative food proteins

Kew, B orcid.org/0000-0003-4550-6999, Holmes, M, Stieger, M et al. (1 more author) (2021) Oral tribology, adsorption and rheology of alternative food proteins. Food Hydrocolloids, 116. 106636. ISSN 0268-005X

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Copyright, Publisher and Additional Information: © 2021 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Food Hydrocolloids. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Friction; plant protein; QCM-D; viscosity; sustainability; insect protein
Dates:
  • Accepted: 26 January 2021
  • Published (online): 29 January 2021
  • Published: July 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)
Depositing User: Symplectic Publications
Date Deposited: 03 Feb 2021 12:26
Last Modified: 29 Jan 2022 01:38
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2021.106636
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