Marija Stojadinović

Binding affinity between dietary polyphenols and β-lactoglobulin negatively correlates with the protein susceptibility to digestion and total antioxidant activity of complexes formed

Marija Stojadinović, Jelena Radosavljević, Jana Ognjenović et al. · Food Chemistry · 2012 · 242 citations

Food Chemistry, Nutrition, Protein Susceptibility +8

Noncovalent interactions of bovine α-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate

Ayah Al-Hanish, Dragana Stanić-Vučinić, Jelena Mihailović et al. · Food Hydrocolloids · 2016 · 126 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +6

Structural changes and allergenic properties of β‐lactoglobulin upon exposure to high‐intensity ultrasound

Dragana Stanić-Vučinić, Marija Stojadinović, Marina Atanasković‐Marković et al. · Molecular Nutrition & Food Research · 2012 · 85 citations

Interactions of epigallo-catechin 3-gallate and ovalbumin, the major allergen of egg white

Jana Ognjenović, Marija Stojadinović, Miloš Milčić et al. · Food Chemistry · 2014 · 83 citations

Biology, Biochemistry, Natural Sciences +3

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolics

Ziyad Tantoush, Dragana Stanić-Vučinić, Marija Stojadinović et al. · Food Chemistry · 2010 · 71 citations

Food Chemistry, Food Fermentation, Biochemistry +8