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The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands
Liu, Fahui, Teodorowicz, Małgorzata, van Boekel, Martinus A. J. S., Wichers, Harry J., Hettinga, Kasper A.Volume:
7
Year:
2016
Language:
english
Journal:
Food Funct.
DOI:
10.1039/C5FO00718F
File:
PDF, 1.10 MB
english, 2016