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milk protein
13
"Antioxidant activity developed at the different stages of Maillard reaction with milk proteins"
(2018) Cortés Yáñez, D.A.; Gagneten, M.; Leiva, G.E.; Malec, L.S. LWT - Food Science and Technology. 89:344-349
"Melamine contamination in milk powder in Uruguay"
(2018) García Londoño, V.A.; Puñales, M.; Reynoso, M.; Resnik, S. Food Additives and Contaminants: Part B Surveillance. 11(1):15-19
"A study of different indicators of Maillard reaction with whey proteins and different carbohydrates under adverse storage conditions"
(2017) Leiva, G.E.; Naranjo, G.B.; Malec, L.S. Food Chemistry. 215:410-416
"Identification of cross-reactive B-cell epitopes between Bos d 9.0101(Bos Taurus) and Gly m 5.0101 (Glycine max) by epitope mapping MALDI-TOF MS"
(2017) Candreva, Á.M.;Ferrer-Navarro, M.;Bronsoms, S. (
...
)Trejo, S.A. Proteomics. 17(15-16)
"Impact of hydroxypropylmethylcellulose on whey protein concentrate spread film at the air-water interface: Structural and surface dilatational characteristics"
(2015) Pérez, O.E.; Carrera Sánchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 465:1-10
"Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins"
(2011) von Staszewski, M.; Pilosof, A.M.R.; Jagus, R.J. Food Chemistry. 125(1):186-192
"Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface"
(2009) Pérez, O.E.; Sánchez, C.C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Colloid and Interface Science. 336(2):485-496
"Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface"
(2009) Pérez, O.E.; Sánchez, C.C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Colloid and Interface Science. 336(2):485-496
"Kinetics of adsorption of whey proteins and hydroxypropyl-methyl-cellulose mixtures at the air-water interface"
(2009) Pérez, O.E.; Sánchez, C.C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Colloid and Interface Science. 336(2):485-496
"Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface"
(2009) Pérez, O.E.; Carrera Sánchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Food Engineering. 94(3-4):274-282
"Surface dilatational properties of whey protein and hydroxypropyl-methyl-cellulose mixed systems at the air-water interface"
(2009) Pérez, O.E.; Carrera Sánchez, C.; Pilosof, A.M.R.; Rodríguez Patino, J.M. Journal of Food Engineering. 94(3-4):274-282
"Thermal resistance of β-galactosidase in dehydrated dairy model systems as affected by physical and chemical changes"
(2002) Burin, L.; Buera, M.P.; Hough, G.; Chirife, J. Food Chemistry. 76(4):423-430
"Color formation in dehydrated modified whey powder systems as affected by compression and T(g)"
(2000) Burin, L.;Jouppila, K.;Roos, Y. (
...
)Del Pilar Buera, M. Journal of Agricultural and Food Chemistry. 48(11):5263-5268
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