Soft lubrication characteristics of microparticulated whey proteins used as fat replacers in dairy systems
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.10.015
Abstract: Abstract In this work the fat mimicking mechanism of microparticulated whey proteins (MWP) in milk-based systems was studied using rheological and tribological techniques. Flow curves and friction measurements in a soft contact of skim milk-MPW… read more here.
Keywords: mpw dispersions; milk; lubrication characteristics; soft lubrication ... See more keywords