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

Research output: Contribution to conferencePosterAcademic

Conference

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

Cite this

@conference{7da4d475ea2a4f4fa1b647ff359a67da,
title = "Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface",
author = "C.C. Berton-Carabin and A.J. Schroder and {Rovalino Cordova}, A.M. and C.G.P.H. Schroen and L.M.C. Sagis",
year = "2016",
month = "8",
language = "English",
note = "World Congress of Food Science and Technology, IUFoST ; Conference date: 21-08-2016 Through 25-08-2016",

}

Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface. / Berton-Carabin, C.C.; Schroder, A.J.; Rovalino Cordova, A.M.; Schroen, C.G.P.H.; Sagis, L.M.C.

2016. Poster session presented at World Congress of Food Science and Technology, Dublin, Ireland.

Research output: Contribution to conferencePosterAcademic

TY - CONF

T1 - Protein and lipid oxidation affect the viscoelasticity of whey protein layers at the oil-water interface

AU - Berton-Carabin, C.C.

AU - Schroder, A.J.

AU - Rovalino Cordova, A.M.

AU - Schroen, C.G.P.H.

AU - Sagis, L.M.C.

PY - 2016/8

Y1 - 2016/8

M3 - Poster

ER -