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December 1, 2017Langmuir

Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles

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Authors

ASAnwesha SarkarUniversity of LeedsFKFarah KantiUniversity of LeedsAGAlessandro GulottaLund University

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Sarkar et al. (2017) studied this question.

synapsesocial.com/papers/69d8cd2bf39dfae3cad17d10https://doi.org/10.1021/acs.langmuir.7b03627
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