@article{02e8954f3c13409a8154d4f1d5319fd0,
title = "Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteins",
keywords = "emulsions, faba beans, lipid oxidation, lipoxygenase, protein oxidation, IN-WATER EMULSIONS, EMULSIFYING PROPERTIES, BETA-LACTOGLOBULIN, OXIDATION-PRODUCTS, LIPOXYGENASE, FLUORESCENCE, PEA, IMPROVEMENT, EXTRACTION, STORAGE, 416 Food Science",
author = "G{\"o}ker G{\"o}b{\"u}z and Chang Liu and Zhong-qing Jiang and Marjo Pulkkinen and Vieno Piironen and Tuula Sontag-Strohm and Marina Heinonen",
year = "2018",
month = jun,
doi = "10.1002/fsn3.641",
language = "English",
volume = "6",
pages = "1032--1039",
journal = "Food Science & Nutrition",
issn = "2048-7177",
publisher = "John Wiley and Sons Ltd",
number = "4",
}