Interaction between whey proteins and lipids during light-induced oxidation

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1190-1197

  Mestdagh, Frédéric ^a   Kerkaert, Barbara ^a   Cucu, Tatiana ^a   De Meulenaer, Bruno ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Light; Omega 3; Oxidation; Photo oxidation; Photosensitizer; Protein; Whey

Indexed keywords

ADDUCT FORMATION; CARBONYL GROUPS; COMBINED EFFECT; DEGRADATION PRODUCTS; ESSENTIAL AMINO ACIDS; EXTRACTABILITY; FIRST ORDER REACTIONS; MILK PROTEIN; OMEGA-3; POLYUNSATURATED FATTY ACIDS; PROTEIN AGGREGATES; PROTEIN OXIDATION; WHEY; WHEY PROTEINS;

AMINO ACIDS; COMPLEXATION; DAIRY PRODUCTS; DEGRADATION; EMULSIFICATION; FATTY ACIDS; LIPIDS; OXIDATION; PHOTOSENSITIZERS; REACTION KINETICS;

PROTEINS;

HISTIDINE; LYSINE; METHIONINE; MILK PROTEIN; POLYUNSATURATED FATTY ACID; RIBOFLAVIN; TYROSINE;

ALGA; ARTICLE; CHEMICAL REACTION KINETICS; EMULSION; FISH; LIGHT; MOLECULAR WEIGHT; OLIVE; OXIDATION; PROTEIN DEGRADATION; PROTEIN LIPID INTERACTION; PROTEIN MODIFICATION; SOYBEAN; WHEY;

ALGAE; GLYCINE MAX;

EID: 78751571005     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.170     Document Type: Article

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