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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Detalles Bibliográficos
Autores principales: Zembyla, Morfo, Liamas, Evangelos, Andablo-Reyes, Efren, Gu, Kewei, Krop, Emma M., Kew, Ben, Sarkar, Anwesha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7607376/
https://www.ncbi.nlm.nih.gov/pubmed/33536697
http://dx.doi.org/10.1016/j.foodhyd.2020.106364

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7607376/
https://www.ncbi.nlm.nih.gov/pubmed/33536697
http://dx.doi.org/10.1016/j.foodhyd.2020.106364

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