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

European Journal of Lipid Science and Technology

Volumn 118, Issue 11, 2016, Pages 1630-1643

  Berton Carabin, Claire C ^a   Schröder, Anja ^a   Rovalino Cordova, Ana ^a   Schroën, Karin ^a   Sagis, Leonard ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Interfacial rheology; Lipid oxidation; Oil water interface; Protein oxidation; Whey proteins

Indexed keywords

EID: 84991396427     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201600066     Document Type: Article

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