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Glycation of the major milk allergen β-lactoglobulin changes its allergenicity by alterations in cellular uptake and degradation
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Covalent binding of food-derived blue pigment phycocyanobilin to bovine β-lactoglobulin under physiological conditions
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The role of dietary phenolic compounds in protein digestion and processing technologies to improve their antinutritive properties
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Current (food) allergenic risk assessment : is it fit for novel foods? : status quo and identification of gaps
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Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction