Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin
- Author
- Arima Diah Setiowati (UGent) , Lorenz De Neve, Qurrotul A'yun (UGent) and Paul Van der Meeren (UGent)
- Organization
- Keywords
- BOVINE SERUM-ALBUMIN, HEAT-INDUCED AGGREGATION, BETA-LACTOGLOBULIN, VISCOELASTIC PROPERTIES, STABILIZED EMULSIONS, ADSORPTION, SURFACE, DEXTRAN, THICKNESS, SILICA
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-01GKS7EG1FPGJZDCD4N15Y9VVG
- MLA
- Diah Setiowati, Arima, et al. “Quartz Crystal Microbalance with Dissipation (QCM-D) as a Tool to Study the Interaction between Whey Protein Isolate and Low Methoxyl Pectin.” FOOD HYDROCOLLOIDS, vol. 110, 2021, doi:10.1016/j.foodhyd.2020.106180.
- APA
- Diah Setiowati, A., De Neve, L., A’yun, Q., & Van der Meeren, P. (2021). Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. FOOD HYDROCOLLOIDS, 110. https://doi.org/10.1016/j.foodhyd.2020.106180
- Chicago author-date
- Diah Setiowati, Arima, Lorenz De Neve, Qurrotul A’yun, and Paul Van der Meeren. 2021. “Quartz Crystal Microbalance with Dissipation (QCM-D) as a Tool to Study the Interaction between Whey Protein Isolate and Low Methoxyl Pectin.” FOOD HYDROCOLLOIDS 110. https://doi.org/10.1016/j.foodhyd.2020.106180.
- Chicago author-date (all authors)
- Diah Setiowati, Arima, Lorenz De Neve, Qurrotul A’yun, and Paul Van der Meeren. 2021. “Quartz Crystal Microbalance with Dissipation (QCM-D) as a Tool to Study the Interaction between Whey Protein Isolate and Low Methoxyl Pectin.” FOOD HYDROCOLLOIDS 110. doi:10.1016/j.foodhyd.2020.106180.
- Vancouver
- 1.Diah Setiowati A, De Neve L, A’yun Q, Van der Meeren P. Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin. FOOD HYDROCOLLOIDS. 2021;110.
- IEEE
- [1]A. Diah Setiowati, L. De Neve, Q. A’yun, and P. Van der Meeren, “Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin,” FOOD HYDROCOLLOIDS, vol. 110, 2021.
@article{01GKS7EG1FPGJZDCD4N15Y9VVG,
articleno = {{106180}},
author = {{Diah Setiowati, Arima and De Neve, Lorenz and A'yun, Qurrotul and Van der Meeren, Paul}},
issn = {{0268-005X}},
journal = {{FOOD HYDROCOLLOIDS}},
keywords = {{BOVINE SERUM-ALBUMIN,HEAT-INDUCED AGGREGATION,BETA-LACTOGLOBULIN,VISCOELASTIC PROPERTIES,STABILIZED EMULSIONS,ADSORPTION,SURFACE,DEXTRAN,THICKNESS,SILICA}},
language = {{eng}},
pages = {{10}},
title = {{Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin}},
url = {{http://dx.doi.org/10.1016/j.foodhyd.2020.106180}},
volume = {{110}},
year = {{2021}},
}
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