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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins
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Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS
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Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry
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The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
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Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
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Implementation of acrylamide mitigation strategies on industrial production of French fries: challenges and pitfalls
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Interaction between whey proteins and lipids during light-induced oxidation
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Formation of semicarbazide upon hypochlorous acid treatment of nitrogen containing compounds
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Combined effect of light and omega-3 polyunsaturated fatty acid fortification on the oxidative stability of milk proteins
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Detection of hen's egg white lysozyme in food: comparison between a sensitive HPLC and a commercial ELISA method
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Evaluation of acrylamide mitigation recipes on industrial production of French fries
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- Conference Paper
- C3
- open access
Photo-oxidation induced molecular changes in dairy proteins and their impact on their ACE inhibitory activity
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- Conference Paper
- C3
- open access
Hypochlorous and peracetic acid induced oxidation of milk proteins : impact of pH nd oxidant concentration
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- Conference Paper
- C3
- open access
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species
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- Conference Paper
- C3
- open access
Interaction between whey proteins and lipids as result of light-induced oxidation
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Characterization of molecular changes induced by interactions between oxidizing lipids and selected protein mixtures
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Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration
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Photooxidation induced molecular changes in dairy proteins and their impact on their ACE-inhibitory activity
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Changes induced in whey protein due to interactions with lipids
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Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration