Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

C.C. Berton-Carabin, A.J. Schroder, A.M. Rovalino Cordova, C.G.P.H. Schroen, L.M.C. Sagis

Research output: Contribution to conferencePoster

Original languageEnglish
Publication statusPublished - Aug 2016
EventWorld Congress of Food Science and Technology - Dublin, Ireland
Duration: 21 Aug 201625 Aug 2016

Conference

ConferenceWorld Congress of Food Science and Technology
Abbreviated title IUFoST
Country/TerritoryIreland
CityDublin
Period21/08/1625/08/16

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