Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study
Sign Up to like & getrecommendations! Published in 2021 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106364
Abstract: The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant… read more here.
Keywords: lubrication; adsorption lubrication; surface adsorption; plant ... See more keywords