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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model
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MALDI based identification of whey protein derived tryptic marker peptides that resist protein glycation
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Hypochlorous and peracetic acid induced oxidation of dairy proteins
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Proteine-lipid interactions during the incubation of whey proteins with autoxidizing lipids
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Food allergens: an analytical challenge for the agri-food chain
(2011) -
- Conference Paper
- C3
- open access
Stability of whey protein derived peptides upon severe protein glycation
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- Conference Paper
- C3
- open access
Whey proteins interact with lipids during autoxidation primarly via the production of reactive carbonyl species