Thermally-Induced Lactosylation of Whey Proteins: Identification and Synthesis of Lactosylated β-lactoglobulin Epitope

UV irradiation as a comparable method to thermal treatment for producing high quality stabilized milk whey

(2019) Sofie Buhler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How processing may affect milk protein digestion and overall physiological outcomes: A systematic review

(2019) Glenn A. A. van Lieshout et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Identification of peptides reflecting the storage of UHT milk by MALDI-TOF-MS peptide profiling

(2019) Sevim Dalabasmaz et al.   Journal of Proteomics

Glycation of whey protein with dextrans of different molar mass: Effect on immunoglobulin E–binding capacity with blood sera obtained from patients with cow milk protein allergy

(2018) Lei Xu et al.   JOURNAL OF DAIRY SCIENCE

Dairy products and the Maillard reaction: A promising future for extensive food characterization by integrated proteomics studies

(2017) Simona Arena et al.   FOOD CHEMISTRY

Effect of Maillard induced glycation on protein hydrolysis by lysine/arginine and non-lysine/arginine specific proteases

(2017) Y. Deng et al.   FOOD HYDROCOLLOIDS

Identification and quantification of bovine protein lactosylation sites in different milk products

(2016) Sanja Milkovska-Stamenova et al.   Journal of Proteomics

Hexose-derived glycation sites in processed bovine milk

(2016) Sanja Milkovska-Stamenova et al.   Journal of Proteomics

Use of the guanidination reaction for determining reactive lysine, bioavailable lysine and gut endogenous lysine

(2015) Shane M. Rutherfurd   AMINO ACIDS

Improving the thermostability of β-lactoglobulin via glycation: The effect of sugar structures

(2015) Yingjia Chen et al.   FOOD RESEARCH INTERNATIONAL

Common food allergens and their IgE-binding epitopes

(2015) Hiroaki Matsuo et al.   ALLERGOLOGY INTERNATIONAL

Modified Peptides as Indicators for Thermal and Nonthermal Reactions in Processed Milk

(2014) Jasmin Meltretter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of Different Industrial Heating Processes of Milk on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Digestibility

(2014) Yasuaki Wada et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antigenicity and functional properties of β-lactoglobulin conjugated with fructo-oligosaccharides in relation to conformational changes

(2013) J.Z. Zhong et al.   JOURNAL OF DAIRY SCIENCE

Mass spectrometry for the analysis of protein lactosylation in milk products

(2012) Rosa Anna Siciliano et al.   FOOD RESEARCH INTERNATIONAL

Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of α-Lactalbumin Glycated via the Maillard Reaction

(2011) Ruud ter Haar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Contribution of IgE and immunoglobulin free light chain in the allergic reaction to cow's milk proteins

(2010) Bastiaan Schouten et al.   JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY

Effects of Heating and Glycation of β-Lactoglobulin on Its Recognition by IgE of Sera from Cow Milk Allergy Patients

(2009) Asghar Taheri-Kafrani et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of advanced glycation endproducts in dairy products by isotope dilution liquid chromatography–electrospray tandem mass spectrometry. The particular case of carboxymethyllysine

(2009) Thierry Delatour et al.   JOURNAL OF CHROMATOGRAPHY A

Building blocks for the synthesis of post-translationally modified glycated peptides and proteins

(2008) Stefano Carganico et al.   JOURNAL OF PEPTIDE SCIENCE