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Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction
| Title: | Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction | Authors: | Peruško, Marija  ; Al-Hanish, Ayah; Ćirković-Veličković, Tanja  ; Stanić-Vučinić, Dragana |
Issue Date: | 2015 | Publication: | Food Chemistry | ISSN: | 0308-8146 Food Chemistry Search Idenfier |
Publisher: | Elsevier Sci Ltd, Oxford | Type: | Article | Collation: | vol. 177 str. 248-257 | DOI: | 10.1016/j.foodchem.2015.01.042 | WoS-ID: | 000350093400034 | Scopus-ID: | 2-s2.0-84921282929 | PMID: | 25660883 | URI: | https://cherry.chem.bg.ac.rs/handle/123456789/1666 http://cherry.chem.bg.ac.rs/handle/123456789/5262 https://enauka.gov.rs/handle/123456789/256252 |
Project: | Molekularne osobine i modifikacije nekih respiratornih i nutritivnih alergena (RS-172024) Reinforcement of the Faculty of Chemistry, University of Belgrade, towards becoming a Center of Excellence in the region of WB for Molecular Biotechnology and Food research (EU-256716) COST Action [FA 1005] |
M-category: | 21aM21a |
