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
作者
关键词
Nanoemulsions, Interfacial structures, Protein interactions, Whey protein isolate (WPI), Lactoferrin, Quartz crystal microbalance with dissipation (QCM-D)
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