Concepedia

Effect of glycation derived from α-dicarbonyl compounds on the in vitro digestibility of β-casein and β-lactoglobulin: A model study with glyoxal, methylglyoxal and butanedione

Di Zhao, Thao T. Le, Lotte Bach Larsen, Lin Li, Dan Qin, Guoying Su, Bing Li

Food Research International · 2017 · 74 citations · 40 references

DOI

Concepts

References

40

Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa

Hermann Schägger, Gebhard von Jagow · Analytical Biochemistry · 1987 · 11.5K citations

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A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

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Increased accumulation of the glycoxidation product N(epsilon)-(carboxymethyl)lysine in human tissues in diabetes and aging.

Erwin Schleicher, Ernst Wagner · Journal of Clinical Investigation · 1997 · 712 citations · Full text

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Dicarbonyl Intermediates in the Maillard Reaction

Paul J. Thornalley · Annals of the New York Academy of Sciences · 2005 · 454 citations

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1,2-Dicarbonyl Compounds in Commonly Consumed Foods

Julia Degen, Michael Hellwig, Thomas Henle · Journal of Agricultural and Food Chemistry · 2012 · 354 citations

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