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

Research output: Contribution to conferencePosterAcademic

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
CountryIreland
CityDublin
Period21/08/1625/08/16

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