Distribution of Protein Oxidation Products in the Proteome of Thermally Processed Milk-Reference-Cited by-同舟云学术

Distribution of Protein Oxidation Products in the Proteome of Thermally Processed Milk

Published:2012-07-12 Issue:29 Volume:60 Page:7306-7311
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meyer Bianca¹,Baum Florian¹,Vollmer Gregor¹,Pischetsrieder Monika¹

Affiliation:

1. Department of Chemistry and Pharmacy, Food Chemistry, Emil Fischer Center, University of Erlangen-Nuremberg, Schuhstrasse 19, 91052 Erlangen, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301666r

Reference21 articles.

1. Influence of Processing on Protein Quality

2. Site-Specific Formation of Maillard, Oxidation, and Condensation Products from Whey Proteins during Reaction with Lactose

3. Identification and Site-Specific Relative Quantification of β-Lactoglobulin Modifications in Heated Milk and Dairy Products

4. Direct determination of methionine sulfoxide in milk proteins by enzyme hydrolysis/high-performance liquid chromatography

5. Assessment of protein glycation markers in infant formulas

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