Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

Ann-Dorit M. Sørensen; Caroline P. Baron; Mette B. Let; Dagmar Adeline Brüggemann; Lise R. L. Pedersen; Charlotte Jacobsen

doi:10.1021/jf0623900

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface

Ann-Dorit M. Sørensen, Caroline P. Baron, Mette B. Let, Dagmar Adeline Brüggemann, Lise R. L. Pedersen, Charlotte Jacobsen

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

78 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	55
Udgave nummer	5
Sider (fra-til)	1781-1789
Antal sider	9
ISSN	0021-8561
DOI	https://doi.org/10.1021/jf0623900
Status	Udgivet - 2007

Adgang til dokumentet

10.1021/jf0623900

Citationsformater

Sørensen, A.-D. M., Baron, C. P., Let, M. B., Brüggemann, D. A., Pedersen, L. R. L., & Jacobsen, C. (2007). Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface. Journal of Agricultural and Food Chemistry, 55(5), 1781-1789. https://doi.org/10.1021/jf0623900

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface. / Sørensen, Ann-Dorit M.; Baron, Caroline P.; Let, Mette B. et al.
I: Journal of Agricultural and Food Chemistry, Bind 55, Nr. 5, 2007, s. 1781-1789.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Sørensen, A-DM, Baron, CP, Let, MB, Brüggemann, DA, Pedersen, LRL & Jacobsen, C 2007, 'Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: oxidation linked to changes in protein composition at the oil-water interface', Journal of Agricultural and Food Chemistry, bind 55, nr. 5, s. 1781-1789. https://doi.org/10.1021/jf0623900

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author = "S{\o}rensen, {Ann-Dorit M.} and Baron, {Caroline P.} and Let, {Mette B.} and Br{\"u}ggemann, {Dagmar Adeline} and Pedersen, {Lise R. L.} and Charlotte Jacobsen",

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T2 - oxidation linked to changes in protein composition at the oil-water interface

AU - Sørensen, Ann-Dorit M.

AU - Baron, Caroline P.

AU - Let, Mette B.

AU - Brüggemann, Dagmar Adeline

AU - Pedersen, Lise R. L.

AU - Jacobsen, Charlotte

PY - 2007

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