SCOPUS 정보 검색 플랫폼

Volumn 7, Issue 1, 2016, Pages 239-249

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

(5) Liu, Fahui a Teodorowicz, Małgorzata a Van Boekel, Martinus A J S a Wichers, Harry J a Hettinga, Kasper A a

a WAGENINGEN UNIVERSITY (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ALLERGENS; AMINO ACIDS; BINS; CHEMICAL MODIFICATION; CHEMICAL REACTIONS; GLYCOSYLATION; HEATING; PARTICLE SIZE;

ADVANCED GLYCATION END PRODUCTS; AVAILABLE LYSINES; BINDING CAPACITIES; CONFORMATIONAL EPITOPES; COVALENT CROSS-LINKS; IMMUNOLOGICAL PROPERTIES; MAILLARD REACTION; SOLUBLE PROTEINS;

PROTEINS;

ADVANCED GLYCATION END PRODUCT RECEPTOR; IMMUNOGLOBULIN G; LIGAND; WHEY PROTEIN;

CHEMISTRY; GLYCATION; HEAT; METABOLISM; PROTEIN CONFORMATION;

ADVANCED GLYCOSYLATION END PRODUCT-SPECIFIC RECEPTOR; HOT TEMPERATURE; IMMUNOGLOBULIN G; LIGANDS; MAILLARD REACTION; PROTEIN CONFORMATION; WHEY PROTEINS;

EID: 84956651497 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c5fo00718f Document Type: Article

Times cited : (39)

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