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Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study
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 proteins, respectively, and various protein concentrations (0.1–100 mg/mL) were studied wi...
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| Publicado no: | Food Hydrocoll |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7607376/ https://ncbi.nlm.nih.gov/pubmed/33536697 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodhyd.2020.106364 |
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