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Interaction between whey proteins and lipids as result of light-induced oxidation

Frédéric Mestdagh (UGent) , Barbara Kerkaert (UGent) , Tatiana Cucu (UGent) and Bruno De Meulenaer (UGent)
Author
Organization
Keywords
riboflavin, aggregation, photo-oxidation, Protein, polyunsaturated fatty acid

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Citation

Please use this url to cite or link to this publication:

MLA
Mestdagh, Frédéric et al. “Interaction Between Whey Proteins and Lipids as Result of Light-induced Oxidation.” Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet. Food2Know ; Ghent BC, 2010. 48–48. Print.
APA
Mestdagh, F., Kerkaert, B., Cucu, T., & De Meulenaer, B. (2010). Interaction between whey proteins and lipids as result of light-induced oxidation. Exchange : open innovation for feed, food and health, where industry and academia meet (pp. 48–48). Presented at the Exchange : open innovation for feed, food and health, where industry and academia meet, Food2Know ; Ghent BC.
Chicago author-date
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, and Bruno De Meulenaer. 2010. “Interaction Between Whey Proteins and Lipids as Result of Light-induced Oxidation.” In Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet, 48–48. Food2Know ; Ghent BC.
Chicago author-date (all authors)
Mestdagh, Frédéric, Barbara Kerkaert, Tatiana Cucu, and Bruno De Meulenaer. 2010. “Interaction Between Whey Proteins and Lipids as Result of Light-induced Oxidation.” In Exchange : Open Innovation for Feed, Food and Health, Where Industry and Academia Meet, 48–48. Food2Know ; Ghent BC.
Vancouver
1.
Mestdagh F, Kerkaert B, Cucu T, De Meulenaer B. Interaction between whey proteins and lipids as result of light-induced oxidation. Exchange : open innovation for feed, food and health, where industry and academia meet. Food2Know ; Ghent BC; 2010. p. 48–48.
IEEE
[1]
F. Mestdagh, B. Kerkaert, T. Cucu, and B. De Meulenaer, “Interaction between whey proteins and lipids as result of light-induced oxidation,” in Exchange : open innovation for feed, food and health, where industry and academia meet, Ghent, Belgium, 2010, pp. 48–48.
@inproceedings{1175998,
  author       = {Mestdagh, Frédéric and Kerkaert, Barbara and Cucu, Tatiana and De Meulenaer, Bruno},
  booktitle    = {Exchange : open innovation for feed, food and health, where industry and academia meet},
  keywords     = {riboflavin,aggregation,photo-oxidation,Protein,polyunsaturated fatty acid},
  language     = {eng},
  location     = {Ghent, Belgium},
  pages        = {48--48},
  publisher    = {Food2Know ; Ghent BC},
  title        = {Interaction between whey proteins and lipids as result of light-induced oxidation},
  year         = {2010},
}