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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

Crossref DOI link: https://doi.org/10.1016/j.foodhyd.2015.12.002

Published Print: 2016-05

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Teo, Anges

Dimartino, Simone https://orcid.org/0000-0002-9695-1278
Lee, Sung Je https://orcid.org/0000-0003-0634-1984
Goh, Kelvin K.T.

Wen, Jingyuan

Oey, Indrawati

Ko, Sanghoon

Kwak, Hae-Soo
Funding

Funding for this research was provided by:

Royal Society of New Zealand (KOR-MAU1101)
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Article Title: 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

Journal Title: Food Hydrocolloids

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodhyd.2015.12.002

Content Type: article

Copyright: Copyright © 2015 Elsevier Ltd. All rights reserved.

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