MALDI-TOF MS Characterization of Glycation Products of Whey Proteins in a Glucose/Galactose Model System and Lactose-free Milk-Reference-Cited by-同舟云学术

MALDI-TOF MS Characterization of Glycation Products of Whey Proteins in a Glucose/Galactose Model System and Lactose-free Milk

Published:2011-02-14 Issue:5 Volume:59 Page:1793-1803
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carulli Saverio¹,Calvano Cosima D.¹,Palmisano Francesco¹,Pischetsrieder Monika²

Affiliation:

1. Dipartimento di Chimica and Centro di Ricerca Interdipartimentale S.M.A.R.T. Università degli Studi di Bari “Aldo Moro”, Via Orabona 4, 70126 Bari, Italy

2. Department of Chemistry and Pharmacy, Food Chemistry, 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/jf104131a

Reference44 articles.

1. Proteins in Whey: Chemical, Physical, and Functional Properties

2. Functional properties of whey, whey components, and essential amino acids: mechanisms underlying health benefits for active people (review)

3. Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing

4. Heat-Induced Changes in Milk Preceding Coagulation

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