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Phycocyanobilin-modified β-lactoglobulin exhibits increased antioxidant properties and stability to digestion and heating
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- Journal Article
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New applications of advanced instrumental techniques for the characterization of food allergenic proteins
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Fibrinogen increases resveratrol solubility and prevents it from oxidation
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Covalent conjugation with (-)-epigallo-catechin 3-gallate and chlorogenic acid changes allergenicity and functional properties of Ara h1 from peanut
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Changes in allergenicity of ovalbumin in vitro and in vivo on conjugation with quercetin
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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
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Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate
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Digestion by pepsin releases biologically active chromopeptides from C-phycocyanin, a blue-colored biliprotein of microalga Spirulina