Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Interfacial structures of whey protein isolate (WPI) and lactoferrin on hydrophobic surfaces in a model system monitored by quartz crystal microbalance with dissipation (QCM-D) and their formation on nanoemulsions

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 56, May 2016, Pages 150-160

Anges Teo, Simone Dimartino, Sung Je Lee, Kelvin K.T. Goh, Jingyuan Wen, Indrawati Oey, Sanghoon Ko, Hae-Soo Kwak,