Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods

标题
Evidence for ball-bearing mechanism of microparticulated whey protein as fat replacer in liquid and semi-solid multi-component model foods
作者
关键词
Microparticulated whey protein, Tribology, Ball-bearing, Lubrication, Rheology, Emulsion filled gels
出版物
FOOD HYDROCOLLOIDS
Volume 52, Issue -, Pages 403-414
出版商
Elsevier BV
发表日期
2015-07-21
DOI
10.1016/j.foodhyd.2015.07.016

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