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Interaction between whey proteins and lipids during light-induced oxidation

Frédéric Mestdagh (UGent) , Barbara Kerkaert (UGent) , Tatiana Cucu (UGent) and Bruno De Meulenaer (UGent)
(2011) FOOD CHEMISTRY. 126(3). p.1190-1197
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Keywords
Oxidation, Protein, Omega-3, Whey, Photosensitizer, Light, Photo-oxidation, FLUORESCENCE SPECTROSCOPY, BETA-LACTOGLOBULIN, PHENOLIC-COMPOUNDS, DAIRY-PRODUCTS, OIL OXIDATION, LINOLEIC-ACID, AMINO-ACIDS, FISH-OIL, PHOTOOXIDATION, RIBOFLAVIN

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MLA
Mestdagh, Frédéric, et al. “Interaction between Whey Proteins and Lipids during Light-Induced Oxidation.” FOOD CHEMISTRY, vol. 126, no. 3, 2011, pp. 1190–97, doi:10.1016/j.foodchem.2010.11.170.
APA
Mestdagh, F., Kerkaert, B., Cucu, T., & De Meulenaer, B. (2011). Interaction between whey proteins and lipids during light-induced oxidation. FOOD CHEMISTRY, 126(3), 1190–1197. https://doi.org/10.1016/j.foodchem.2010.11.170
Chicago author-date
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, and Bruno De Meulenaer. 2011. “Interaction between Whey Proteins and Lipids during Light-Induced Oxidation.” FOOD CHEMISTRY 126 (3): 1190–97. https://doi.org/10.1016/j.foodchem.2010.11.170.
Chicago author-date (all authors)
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, and Bruno De Meulenaer. 2011. “Interaction between Whey Proteins and Lipids during Light-Induced Oxidation.” FOOD CHEMISTRY 126 (3): 1190–1197. doi:10.1016/j.foodchem.2010.11.170.
Vancouver
1.
Mestdagh F, Kerkaert B, Cucu T, De Meulenaer B. Interaction between whey proteins and lipids during light-induced oxidation. FOOD CHEMISTRY. 2011;126(3):1190–7.
IEEE
[1]
F. Mestdagh, B. Kerkaert, T. Cucu, and B. De Meulenaer, “Interaction between whey proteins and lipids during light-induced oxidation,” FOOD CHEMISTRY, vol. 126, no. 3, pp. 1190–1197, 2011.
@article{1174607,
  author       = {{Mestdagh, Frédéric and Kerkaert, Barbara and Cucu, Tatiana and De Meulenaer, Bruno}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Oxidation,Protein,Omega-3,Whey,Photosensitizer,Light,Photo-oxidation,FLUORESCENCE SPECTROSCOPY,BETA-LACTOGLOBULIN,PHENOLIC-COMPOUNDS,DAIRY-PRODUCTS,OIL OXIDATION,LINOLEIC-ACID,AMINO-ACIDS,FISH-OIL,PHOTOOXIDATION,RIBOFLAVIN}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{1190--1197}},
  title        = {{Interaction between whey proteins and lipids during light-induced oxidation}},
  url          = {{http://doi.org/10.1016/j.foodchem.2010.11.170}},
  volume       = {{126}},
  year         = {{2011}},
}

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