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

Publication date: Available online 19 July 2020Source: Food HydrocolloidsAuthor(s): Arima Diah Setiowati, Lorenz De Neve, Qurrotul A'Yun, Paul Van der Meeren
Source: Food Hydrocolloids - Category: Food Science Source Type: research