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

Food Hydrocolloids

Volumn 56, Issue , 2016, Pages 150-160

  Teo, Anges ^a,b   Dimartino, Simone ^c   Lee, Sung Je ^a   Goh, Kelvin K T ^b   Wen, Jingyuan ^d   Oey, Indrawati ^e   Ko, Sanghoon ^f   Kwak, Hae Soo ^f  

^a MASSEY UNIVERSITY   (New Zealand)

^b MASSEY UNIVERSITY   (New Zealand)

^c UNIVERSITY OF CANTERBURY   (New Zealand)

^d UNIVERSITY OF AUCKLAND   (New Zealand)

^e UNIVERSITY OF OTAGO   (New Zealand)

^f Sejong University   (South Korea)

Author keywords

Interfacial structures; Lactoferrin; Nanoemulsions; Protein interactions; Quartz crystal microbalance with dissipation (QCM D); Whey protein isolate (WPI)

Indexed keywords

ADSORPTION; DROPS; HYDROPHOBICITY; QUARTZ; QUARTZ CRYSTAL MICROBALANCES; SURFACE CHEMISTRY;

CHARGED PROTEINS; HYDROPHOBIC SURFACES; INTERFACIAL STRUCTURES; LACTOFERRIN; NANOEMULSION; PROTEIN INTERACTION; QUARTZ CRYSTAL MICROBALANCE WITH DISSIPATION; WHEY PROTEIN ISOLATE;

PROTEINS;

EID: 84951737495     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.12.002     Document Type: Article

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