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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

Tatiana Cucu UGent, Bart Devreese UGent, Barbara Kerkaert UGent, Frédéric Mestdagh UGent, Martina Sucic, Inez Van de Perre UGent and Bruno De Meulenaer UGent (2013) LWT-FOOD SCIENCE AND TECHNOLOGY. 50(2). p.451-458
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
unsaturated oils, AMINO-ACIDS, protein aggregation, soybean proteins, amino acid degradation, protein oxidation, hypochlorous acid, LINOLEIC-ACID, SOY PROTEIN, BETA-LACTOGLOBULIN, AVAILABLE LYSINE, PEPTIDES, RESIDUES, REACTIVITY, MILK
journal title
LWT-FOOD SCIENCE AND TECHNOLOGY
LWT-Food Sci. Technol.
volume
50
issue
2
pages
451 - 458
Web of Science type
Article
Web of Science id
000311193600014
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.468 (2013)
JCR rank
26/123 (2013)
JCR quartile
1 (2013)
ISSN
0023-6438
DOI
10.1016/j.lwt.2012.08.027
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2983991
handle
http://hdl.handle.net/1854/LU-2983991
date created
2012-09-10 10:47:05
date last changed
2014-01-09 13:42:56
@article{2983991,
  author       = {Cucu, Tatiana and Devreese, Bart and Kerkaert, Barbara and Mestdagh, Fr{\'e}d{\'e}ric and Sucic, Martina and Van de Perre, Inez and De Meulenaer, Bruno},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keyword      = {unsaturated oils,AMINO-ACIDS,protein aggregation,soybean proteins,amino acid degradation,protein oxidation,hypochlorous acid,LINOLEIC-ACID,SOY PROTEIN,BETA-LACTOGLOBULIN,AVAILABLE LYSINE,PEPTIDES,RESIDUES,REACTIVITY,MILK},
  language     = {eng},
  number       = {2},
  pages        = {451--458},
  title        = {A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins},
  url          = {http://dx.doi.org/10.1016/j.lwt.2012.08.027},
  volume       = {50},
  year         = {2013},
}

Chicago
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, Frédéric Mestdagh, Martina Sucic, Inez Van de Perre, and Bruno De Meulenaer. 2013. “A Comparative Study of Lipid and Hypochlorous Acid Induced Oxidation of Soybean Proteins.” Lwt-food Science and Technology 50 (2): 451–458.
APA
Cucu, T., Devreese, B., Kerkaert, B., Mestdagh, F., Sucic, M., Van de Perre, I., & De Meulenaer, B. (2013). A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins. LWT-FOOD SCIENCE AND TECHNOLOGY, 50(2), 451–458.
Vancouver
1.
Cucu T, Devreese B, Kerkaert B, Mestdagh F, Sucic M, Van de Perre I, et al. A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins. LWT-FOOD SCIENCE AND TECHNOLOGY. 2013;50(2):451–8.
MLA
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, et al. “A Comparative Study of Lipid and Hypochlorous Acid Induced Oxidation of Soybean Proteins.” LWT-FOOD SCIENCE AND TECHNOLOGY 50.2 (2013): 451–458. Print.