Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact-Reference-Cited by-同舟云学术

Lubrication Properties of Protein Aggregate Dispersions in a Soft Contact

Published:2008-02-01 Issue:4 Volume:56 Page:1274-1282
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Chojnicka Agnieszka¹,de Jong Saskia¹,de Kruif Cornelus G.¹,Visschers Ronald W.¹

Affiliation:

1. Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands, Van’t Hoff Laboratory for Physical and Colloid Chemistry, Debye Institute, Utrecht University, Padualaan 8, 3584 CH Utrecht, The Netherlands, and Texture Department, NIZO Food Research, Kernhemsweg 2, P.O. Box 20, 6710 BA Ede, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0720988

Reference29 articles.

1. Relating particles and texture perception

2. Bogue, J.; Sorenson, D.; Delahunty, C.Determination of Consumers’ Sensory Preferences for Full-fat and Reduced-fat Dairy Products, Agribusiness Discussion Paper No. 37, 2002.

3. The Influence of Fat on the Sensory Properties, Viscosity, and Color of Lowfat Milk

4. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations

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