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September 25, 2020Food HydrocolloidsOpen Access

Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study

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Authors

MZMorfo ZembylaUniversity of LeedsELEvangelos LiamasUniversity of LeedsEAEfrén Andablo-ReyesUniversity of Leeds

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Zembyla et al. (2020) studied this question.

synapsesocial.com/papers/69f7979a6bcf3bad123dda96https://doi.org/10.1016/j.foodhyd.2020.106364
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Heteroprotein Complex Formation of Bovine Lactoferrin and Pea Protein Isolate: A Multiscale Structural Analysis2017 · 103 citations
  2. 2Hydration Lubrication: The Macromolecular Domain2015 · 188 citations