Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach

Site-Specific Characterization of Heat-Induced Disulfide Rearrangement in Beta-Lactoglobulin by Liquid Chromatography–Mass Spectrometry

(2022) Chengkang Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of protein cross-links by singlet oxygen-mediated disulfide oxidation

(2021) Shuwen Jiang et al.   Redox Biology

Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

(2021) Pernille Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Temperature-dependency of unwanted aroma formation in reconstituted whey protein isolate solutions

(2020) Therese Jansson et al.   INTERNATIONAL DAIRY JOURNAL

Generation of Aggregates of Alpha-lactalbumin by UV-B Light Exposure

(2020) ZICHEN ZHAO et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

(2019) Zhifei Chen et al.   FREE RADICAL RESEARCH

The Chemistry of Protein Oxidation in Food

(2019) Michael Hellwig   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere

(2019) Mohd Asraf Mohd Zainudin et al.   FOOD CHEMISTRY

Time-resolved method to distinguish protein/peptide oxidation during electrospray ionization mass spectrometry

(2018) Jiying Pei et al.   ANALYTICA CHIMICA ACTA

Superoxide radicals react with peptide-derived tryptophan radicals with very high rate constants to give hydroperoxides as major products

(2018) Luke Carroll et al.   FREE RADICAL BIOLOGY AND MEDICINE

Control of α-Lactalbumin Aggregation by Modulation of Temperature and Concentration of Calcium and Cysteine

(2018) Line R. Nielsen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Peroxyl radical- and photo-oxidation of glucose 6-phosphate dehydrogenase generates cross-links and functional changes via oxidation of tyrosine and tryptophan residues

(2017) Fabian Leinisch et al.   FREE RADICAL BIOLOGY AND MEDICINE

Protein oxidation and peroxidation

(2016) M. J. Davies   BIOCHEMICAL JOURNAL

Key role of cysteine residues and sulfenic acids in thermal- and H 2 O 2 -mediated modification of β-lactoglobulin

(2016) Anna C. Krämer et al.   FREE RADICAL BIOLOGY AND MEDICINE

Formation of soluble whey protein aggregates and their stability in beverages

(2015) Kelsey N. Ryan et al.   FOOD HYDROCOLLOIDS

Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation

(2015) Ine Rombouts et al.   Scientific Reports

Differential alkylation-based redox proteomics – Lessons learnt

(2015) Katarzyna Wojdyla et al.   Redox Biology

Stability of Whey Proteins during Thermal Processing: A Review

(2014) Heni B. Wijayanti et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

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

Comprehensive Analysis of Nonenzymatic Post-Translational β-Lactoglobulin Modifications in Processed Milk by Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry

(2013) Jasmin Meltretter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics and Mechanisms of Thiol–Disulfide Exchange Covering Direct Substitution and Thiol Oxidation-Mediated Pathways

(2012) Péter Nagy   ANTIOXIDANTS & REDOX SIGNALING

β-Lactoglobulin tryptic digestion: A model approach for peptide release

(2012) Ayoa Fernández et al.   BIOCHEMICAL ENGINEERING JOURNAL

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

(2012) Bianca Meyer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Platform-independent and Label-free Quantitation of Proteomic Data Using MS1 Extracted Ion Chromatograms in Skyline

(2012) Birgit Schilling et al.   MOLECULAR & CELLULAR PROTEOMICS

Stability and mechanism of whey protein soluble aggregates thermally treated with salts

(2011) K.N. Ryan et al.   FOOD HYDROCOLLOIDS

Protein Oxidative Modifications During Electrospray Ionization: Solution Phase Electrochemistry or Corona Discharge-Induced Radical Attack?

(2009) Brian L. Boys et al.   ANALYTICAL CHEMISTRY

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

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

(2008) Jasmin Meltretter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermal behaviour of bovine β-lactoglobulin at temperatures up to 150°C. a review

(2008) J.N. de Wit   TRENDS IN FOOD SCIENCE & TECHNOLOGY