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

Research output: Contribution to conference › Poster › Academic

Original language	English
Publication status	Published - Aug 2016
Event	World Congress of Food Science and Technology - Dublin, Ireland Duration: 21 Aug 2016 → 25 Aug 2016

Conference/symposium	World Congress of Food Science and Technology
Abbreviated title	IUFoST
Country/Territory	Ireland
City	Dublin
Period	21/08/16 → 25/08/16

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 = aug,

language = "English",

note = "World Congress of Food Science and Technology, IUFoST ; Conference date: 21-08-2016 Through 25-08-2016",

}

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

T2 - World Congress of Food Science and Technology

Y2 - 21 August 2016 through 25 August 2016

ER -