Cooxidation of proteins and lipids in whey protein oleogels with different water amounts
Philipp M. Meissner, Julia K. Keppler, Heiko Stöckmann, Karin Schwarz
Topics & Concepts
ChemistryLipid oxidationDegradation (telecommunications)Food scienceWhey proteinChromatographyBreakageBiochemistryAntioxidantMaterials scienceTelecommunicationsComposite materialComputer scienceFood Chemistry and Fat AnalysisMeat and Animal Product QualityFatty Acid Research and Health