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

Teo, Anges ; Dimartino, Simone ; Lee, Sung Je ; Goh, Kelvin KT ; Wen, Jingyuan ; Oey, Indrawati ; Ko, Sanghoon ; Kwak, Hae-Soo
Identifier: http://hdl.handle.net/2292/44703
Issue Date: 2016-05
Rights: Copyright: The author
Rights (URI): https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm

Show full item record

Files in this item

There are no files associated with this item.

Icon
DOI: 10.1016/j.foodhyd.2015.12.002
Find Full text

This item appears in the following Collection(s)

Share

Search ResearchSpace


Browse

Statistics