Film forming and lubrication mechanisms of whey proteins and mucin

HIGHLIGHTS

• What: The authors directly characterized the lubrication film at the molecular level to demonstrate the lubrication mechanism of whey protein isolate (WPI) in a mucin-based saliva environment. The findings of this research provide further insights into the synergy effect of lubrication between mucin and WPI, which can contribute to the development of novel pt ed protein-based, healthy, tasty, and sustainable diets. The average contact pressure during the experiment was ce approximately 445MPa, which was calculated from the size of the contact area. The authors investigated the film formation mechanism of WPI emulsions using QCM-D . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.