Protein and lipid oxidation affect the viscoelasticity of...

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European Journal of Lipid Science and Technology 2016 / 10

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

Berton-Carabin, Claire C., Schröder, Anja, Rovalino-Cordova, Ana, Schroën, Karin, Sagis, Leonard
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Language:
english
Journal:
European Journal of Lipid Science and Technology
DOI:
10.1002/ejlt.201600066
Date:
October, 2016
File:
PDF, 2.82 MB
english, 2016
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