Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications-Reference-Cited by-同舟云学术

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Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications

Published:2019-04 Issue: Volume:86 Page:217-229
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

McKerchar Hannah J.,Clerens Stefan,Dobson Renwick C.J.,Dyer Jolon M.,Maes Evelyne,Gerrard Juliet A.

Funder

University of Canterbury

Biomolecular Interaction Centre, and AgResearch Ltd

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference118 articles.

1. Mass spectrometry-based proteomics;Aebersold;Nature,2003

2. Effect of lactose on cross-linking of milk proteins during heat treatments;Al-Saadi;International Journal of Dairy Technology,2013

3. Non-enzymatic glycation and glycoxidation protein products in foods and diseases: An interconnected, complex scenario fully open to innovative proteomic studies;Arena;Mass Spectrometry Reviews,2014

4. Identification of cross-linked peptides for protein interaction studies using mass spectrometry and O-18 labeling;Back;Analytical Chemistry,2002

5. Contemporary and controversial aspects of the Maillard reaction products;Bastos;Current Opinion in Food Science,2015

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