Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface
- C.C. Berton-Carabin (Speaker)
- A.J. Schroder (Speaker)
- A.M. Rovalino Cordova (Speaker)
- Schroen, C. G. P. H. (Speaker)
- Sagis, L. M. C. (Speaker)
Activity: Talk/presentation/lecture › Oral presentation › Other