Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring
Hao Li, Jianfeng Wu, Ali Sedaghat Doost, Jiaqi Su, Paul Van der Meeren
Topics & Concepts
Quartz crystal microbalanceAdsorptionIsoelectric pointChemistryViscoelasticityChemical engineeringWhey proteinHydrophobic effectChromatographyElectrostaticsOrganic chemistryPhysical chemistryMaterials scienceComposite materialEnzymeEngineeringProteins in Food SystemsNanocomposite Films for Food PackagingSurfactants and Colloidal Systems