Electrostatic interaction between whey proteins and low methoxy pectin studied by quartz crystal microbalance with dissipation monitoring

Publication date: Available online 27 November 2020Source: Food HydrocolloidsAuthor(s): Hao Li, Jianfeng Wu, Ali Sedaghat Doost, Jiaqi Su, Paul Van der Meeren

Source: Food Hydrocolloids - December 23, 2020 Category: Food Science Source Type: research