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

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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
Authors
Keywords
Nanoemulsions, Interfacial structures, Protein interactions, Whey protein isolate (WPI), Lactoferrin, Quartz crystal microbalance with dissipation (QCM-D)
Journal
FOOD HYDROCOLLOIDS
Volume 56, Issue -, Pages 150-160
Publisher
Elsevier BV
Online
2015-12-16
DOI
10.1016/j.foodhyd.2015.12.002

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