Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose

Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

Jens Adler‐Nissen · Journal of Agricultural and Food Chemistry · 1979 · 1.6K citations

Agriculture, Biochemistry, Food Science +8

Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass

Laura Jiménez-Castaño, Mar Villamiel, Rosina López‐Fandiño · Food Hydrocolloids · 2006 · 276 citations

Life Sciences, Biochemistry, Food Science +13

Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar

François Chevalier, Jean‐Marc Chobert, Yves Popineau et al. · International Dairy Journal · 2001 · 259 citations

Life Sciences, Biochemistry, Food Science +9

Unraveling the Contribution of Melanoidins to the Antioxidant Activity of Coffee Brews

Cristina Delgado‐Andrade, Francisco J. Morales · Journal of Agricultural and Food Chemistry · 2005 · 250 citations

Agriculture, Biochemistry, Food Science +13

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

Asghar Taheri‐Kafrani, Jean‐Charles Gaudin, Hanitra Rabesona et al. · Journal of Agricultural and Food Chemistry · 2009 · 184 citations

Agriculture, Biochemistry, Molecular Biology +17