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

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

47

Citations

40

References

2021

Year

Hao Li, Teng Wang, Chunxia Su, Jianfeng Wu, Paul Van der Meeren

Food Hydrocolloids

Sequential AdsorptionHydrophobic SurfaceFood EngineeringAdsorptionIonic StrengthBiomolecular EngineeringProtein Purification

References

	Year	Citations

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