title: Changes induced in whey protein due to interactions with lipids.
authors.affiliation: Research Group Food Chemistry and Human Nutrition, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: T
authors.initials: T
authors.lastname: Cucu
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
authors.forename: B
authors.initials: B
authors.lastname: Kerkaert
authors.forename: F
authors.initials: F
authors.lastname: Mestdagh
authors.forename: B
authors.initials: B
authors.lastname: Devreese
mesh_terms: D004655:Emulsions / Q000737:chemistry; D005524:Food Technology; D015227:Lipid Peroxidation; D008055:Lipids / Q000737:chemistry; D008894:Milk Proteins / Q000737:chemistry*; D009753:Nutritive Value; D000069463:Olive Oil; D010938:Plant Oils / Q000737:chemistry*; D011489:Protein Denaturation; D013024:Soybean Oil / Q000737:chemistry*; D000074242:Sunflower Oil; D000067816:Whey Proteins
chemical_list: D004655:Emulsions; D008055:Lipids; D008894:Milk Proteins; D000069463:Olive Oil; D010938:Plant Oils; D000074242:Sunflower Oil; D000067816:Whey Proteins; D013024:Soybean Oil