Quartz Crystal Microbalance with Dissipation (QCM-D) as a...

Food Hydrocolloids 2021 / 01 Vol. 110

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

Setiowati, Arima Diah, De Neve, Lorenz, A'yun, Qurrotul, Van der Meeren, Paul
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Volume:
110
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2020.106180
Date:
January, 2021
File:
PDF, 2.90 MB
2021
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