Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin-Reference-Cited by-同舟云学术

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

Published:2021-01 Issue: Volume:110 Page:106180
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Setiowati Arima Diah,De Neve Lorenz,A'yun Qurrotul,Van der Meeren Paul

Funder

Indonesian Endowment Fund for Education

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization;Albano;Food Reviews International,2019

2. Protein-associated water and secondary structure effect removal of blood proteins from metallic substrates;Anand;Langmuir,2010

3. Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems;Benjamin;International Dairy Journal,2012

4. Enzymic degradation of apple pectins;De Vries;Carbohydrate Polymers,1982

5. Emulsifying properties of covalent protein—dextran hybrids;Dickinson;Colloids and Surfaces,1992

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