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 + Show 2 more

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https://doi.org/10.1016/j.foodhyd.2020.106180

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Journal: Food Hydrocolloids	Publication Date: Jul 19, 2020
Citations: 18

Abstract

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

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