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Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate: Experimental and molecular dynamics study.
Food Chem. 2019 Apr 25;278:388-395. doi: 10.1016/j.foodchem.2018.11.038. Epub 2018 Nov 13.
Food Chem. 2019.
PMID: 30583389
Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
Perusko M, Al-Hanish A, Cirkovic Velickovic T, Stanic-Vucinic D.
Perusko M, et al. Among authors: al hanish a.
Food Chem. 2015 Jun 15;177:248-57. doi: 10.1016/j.foodchem.2015.01.042. Epub 2015 Jan 13.
Food Chem. 2015.
PMID: 25660883
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Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction.
Perusko M, Al-Hanish A, Mihailovic J, Minic S, Trifunovic S, Prodic I, Cirkovic Velickovic T.
Perusko M, et al. Among authors: al hanish a.
Food Chem. 2017 Oct 1;232:744-752. doi: 10.1016/j.foodchem.2017.04.074. Epub 2017 Apr 13.
Food Chem. 2017.
PMID: 28490136
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