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Quartz Crystal Microbalance with Dissipation (QCM-D) as a tool to study the interaction between whey protein isolate and low methoxyl pectin

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BOVINE SERUM-ALBUMIN, HEAT-INDUCED AGGREGATION, BETA-LACTOGLOBULIN, VISCOELASTIC PROPERTIES, STABILIZED EMULSIONS, ADSORPTION, SURFACE, DEXTRAN, THICKNESS, SILICA

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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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