Comparative study of two tribological tools in discriminating the lubrication properties of model whey protein beverages

Food Hydrocolloids 2026

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Authors: Wenbin Zhu, Wenbin Zhu, Yanrong Zhao, Wenxia Dong, Yong Chen, Kun Yang, Kun Yang, Jianshe Chen
DOI: 10.1016/j.foodhyd.2026.112817
Cited by: 1
References: 49

Fields of Study & Subjects

Lubricants and Their Additives Proteins in Food Systems Adhesion Friction and Surface Interactions

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
179
Pages
112817–112817
Publication date
25 April 2026
Language
EN