A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement
Author:
Affiliation:
1. Department of Food, Bioprocessing and Nutrition SciencesNorth Carolina State UniversityRaleigh North Carolina
2. NIZO food researchEde The Netherlands
Funder
U.S. Department of Agriculture
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12278
Reference36 articles.
1. Textural properties of agarose gels. I. Rheological and fracture properties
2. The Lubricating Properties of Human Whole Saliva
3. An ISO-Protein Model Food System for Evaluating Food Texture Effects
4. Rheology and tribology: Two distinctive regimes of food texture sensation
5. Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact
Cited by 23 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sugar or milk: Tribological study on the sensation of coffee beverages;Journal of Food Engineering;2024-04
2. New insight in characterization of red wine astringency using soft tribology method;Journal of Texture Studies;2024-02
3. Oral tribology of dairy protein-rich emulsions and emulsion-filled gels affected by colloidal processing and composition;Current Research in Food Science;2024
4. The impact of tribometer motion and surface roughness on the frictional regimes of model foods;Food Hydrocolloids;2023-12
5. In vitro oral simulation based on soft contact: The importance of viscoelastic response of the upper jaw substitutes;Journal of Texture Studies;2022-12-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3