Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition

Araiza-Calahorra, A., Mackie, A.R. and Sarkar, A. orcid.org/0000-0001-8677-5234 (2024) Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition. Current Research in Food Science, 9. 100806. ISSN 2665-9271

Abstract

Metadata

Item Type: Article
Authors/Creators:
Copyright, Publisher and Additional Information:

© 2024 The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.

Keywords: Lubrication; Bolus; Whey protein hydrolysate; Viscosity; Oral processing
Dates:
  • Published: 19 July 2024
  • Published (online): 14 July 2024
  • Accepted: 8 July 2024
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:
Funder
Grant number
MRC (Medical Research Council)
Not Known
Depositing User: Symplectic Publications
Date Deposited: 23 Jul 2024 13:49
Last Modified: 23 Jul 2024 13:49
Status: Published
Publisher: Elsevier
Identification Number: 10.1016/j.crfs.2024.100806
Sustainable Development Goals:
  • Sustainable Development Goals: Goal 2: Zero Hunger
Open Archives Initiative ID (OAI ID):

Export

Statistics