A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement

Published Erratum

. 2018 Jun;49(3):348.

doi: 10.1111/jtxs.12336. Epub 2018 May 9.

No authors listed

Published Erratum

No authors listed. J Texture Stud. 2018 Jun.

. 2018 Jun;49(3):348.

doi: 10.1111/jtxs.12336. Epub 2018 May 9.

No abstract available

Erratum for

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.
Campbell CL, Foegeding EA, van de Velde F. Campbell CL, et al. J Texture Stud. 2017 Aug;48(4):335-341. doi: 10.1111/jtxs.12278. Epub 2017 Jun 14. J Texture Stud. 2017. PMID: 28556911

A comparison of the lubrication behavior of whey protein model foods using tribology in linear and elliptical movement.
Campbell CL, Foegeding EA, van de Velde F. Campbell CL, et al. J Texture Stud. 2017 Aug;48(4):335-341. doi: 10.1111/jtxs.12278. Epub 2017 Jun 14. J Texture Stud. 2017. PMID: 28556911
The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
Morell P, Chen J, Fiszman S. Morell P, et al. Food Funct. 2017 Feb 22;8(2):545-553. doi: 10.1039/c6fo00259e. Food Funct. 2017. PMID: 27220414
Aqueous Lubrication, Structure and Rheological Properties of Whey Protein Microgel Particles.
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Soft materials deformation, flow, and lubrication between compliant substrates: impact on flow behavior, mouthfeel, stability, and flavor.
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An introduction to tribology.
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