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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

Arima Diah Setiowati, Lorenz De Neve, Qurrotul A’yun, Paul Van der Meeren

2020Food Hydrocolloids34 citationsDOI

Topics & Concepts

Quartz crystal microbalanceAdsorptionWhey protein isolateChemistryViscoelasticityWhey proteinPectinDissipationChemical engineeringChromatographyOrganic chemistryFood scienceMaterials scienceThermodynamicsEngineeringPhysicsComposite materialProteins in Food SystemsSurfactants and Colloidal SystemsNanocomposite Films for Food Packaging
Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin | Litcius