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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
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
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
journal title
FOOD CHEMISTRY
Food Chem.
volume
126
issue
3
pages
1190 - 1197
Web of Science type
Article
Web of Science id
000287349400057
JCR category
CHEMISTRY, APPLIED
JCR impact factor
3.655 (2011)
JCR rank
3/70 (2011)
JCR quartile
1 (2011)
ISSN
0308-8146
DOI
10.1016/j.foodchem.2010.11.170
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1174607
handle
http://hdl.handle.net/1854/LU-1174607
date created
2011-02-28 11:08:24
date last changed
2011-04-05 16:50:46
@article{1174607,
  author       = {Mestdagh, Fr{\'e}d{\'e}ric and Kerkaert, Barbara and Cucu, Tatiana and De Meulenaer, Bruno},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keyword      = {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://dx.doi.org/10.1016/j.foodchem.2010.11.170},
  volume       = {126},
  year         = {2011},
}

Chicago
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.
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.
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.
MLA
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, et al. “Interaction Between Whey Proteins and Lipids During Light-induced Oxidation.” FOOD CHEMISTRY 126.3 (2011): 1190–1197. Print.