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Publication

Effect of ionic strength on the sequential adsorption of whey proteins and low methoxy pectin on a hydrophobic surface : a QCM-D study

Journal Contribution - Journal Article

Journal: FOOD HYDROCOLLOIDS

ISSN: 1873-7137

Volume: 122

Publication year:2022

Handle: http://hdl.handle.net/1854/LU-8718012
WoS Id: 000693191700003
DOI: https://doi.org/10.1016/j.foodhyd.2021.107074

Accessibility:Closed