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

Anges Teo; Simone Dimartino; Sung Je Lee; Kelvin K.t. Goh; Jingyuan Wen; Indrawati Oey; Sanghoon Ko; Hae-soo Kwak

doi:10.1016/j.foodhyd.2015.12.002

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

Anges Teo, Simone Dimartino, Sung Je Lee, Kelvin K.t. Goh, Jingyuan Wen, Indrawati Oey, Sanghoon Ko, Hae-soo Kwak

School of Engineering

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	150-160
Journal	Food Hydrocolloids
Volume	56
DOIs	https://doi.org/10.1016/j.foodhyd.2015.12.002
Publication status	Published - 1 May 2016

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10.1016/j.foodhyd.2015.12.002

1-s2.0-S0268005X15301697-mainAccepted author manuscript, 2.03 MB

http://linkinghub.elsevier.com/retrieve/pii/S0268005X15301697

Simone Dimartino
- School of Engineering - Senior Lecturer
Person: Academic: Research Active

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Teo, A., Dimartino, S., Lee, S. J., Goh, K. K. T., Wen, J., Oey, I., Ko, S., & Kwak, H. (2016). 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, 56, 150-160. https://doi.org/10.1016/j.foodhyd.2015.12.002

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title = "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",

author = "Anges Teo and Simone Dimartino and Lee, \{Sung Je\} and Goh, \{Kelvin K.t.\} and Jingyuan Wen and Indrawati Oey and Sanghoon Ko and Hae-soo Kwak",

year = "2016",

month = may,

day = "1",

doi = "10.1016/j.foodhyd.2015.12.002",

language = "English",

volume = "56",

pages = "150--160",

journal = "Food Hydrocolloids",

issn = "0268-005X",

publisher = "Elsevier",

}

Teo, A, Dimartino, S, Lee, SJ, Goh, KKT, Wen, J, Oey, I, Ko, S & Kwak, H 2016, '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, vol. 56, pp. 150-160. https://doi.org/10.1016/j.foodhyd.2015.12.002

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. / Teo, Anges; Dimartino, Simone; Lee, Sung Je et al.
In: Food Hydrocolloids, Vol. 56, 01.05.2016, p. 150-160.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - 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

AU - Teo, Anges

AU - Dimartino, Simone

AU - Lee, Sung Je

AU - Goh, Kelvin K.t.

AU - Wen, Jingyuan

AU - Oey, Indrawati

AU - Ko, Sanghoon

AU - Kwak, Hae-soo

PY - 2016/5/1

Y1 - 2016/5/1

U2 - 10.1016/j.foodhyd.2015.12.002

DO - 10.1016/j.foodhyd.2015.12.002

M3 - Article

SN - 0268-005X

VL - 56

SP - 150

EP - 160

JO - Food Hydrocolloids

JF - Food Hydrocolloids

ER -

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

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Simone Dimartino

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