Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations

Soltanahmadi, S, Murray, BS orcid.org/0000-0002-6493-1547 and Sarkar, A orcid.org/0000-0003-1742-2122 (2022) Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations. Food Hydrocolloids. ISSN 0268-005X

Abstract

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Authors/Creators:
Copyright, Publisher and Additional Information: © 2022 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: Oral tribology; Tongue-mimicked; Microgel; Polysaccharide; Protein-polysaccharide; Viscosity; Lubrication; Conjugate
Dates:
  • Accepted: 11 March 2022
  • Published (online): 16 March 2022
  • Published: August 2022
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: 17 Mar 2022 16:32
Last Modified: 23 Mar 2022 15:16
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodhyd.2022.107660
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