Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ayah Al-Hanish"'
Autor:
Ayah Al-Hanish, Marija Stojadinovic, Milica Radibratovic, Simeon Minic, Miloš Milčić, Jelena Mihailovic, Ivana Prodic, Dragana Stanic-Vucinic, Tanja Cirkovic Velickovic
Publikováno v:
Food Hydrocolloids
Bovine alpha-lactalbumin (ALA) is an important Ca-binding protein of milk. Epigallocatechin-3-gallate (EGCG) is the major and the most biologically active catechin of green tea, which has the highest binding affinity to whey proteins due to galloyl f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa534ead9d1afc46e13cd0fbaa1def7a
https://doi.org/10.1016/j.foodhyd.2016.05.012
https://doi.org/10.1016/j.foodhyd.2016.05.012
Autor:
Tanja Cirkovic Velickovic, Dragana Stanic-Vucinic, Ayah Al-Hanish, Jelena Mihailovic, Ivana Prodic, Simeon Minic, Marija Stojadinovic, Milica Radibratovic, Milos Milcic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::758a0b00b409570c1e94fc9c70efdb7e
https://doi.org/10.1016/b978-0-08-100596-5.22425-6
https://doi.org/10.1016/b978-0-08-100596-5.22425-6
Publikováno v:
Food Chemistry
High intensity ultrasound (HIUS) can promote Maillard reaction (MR). Macromolecular crowding conditions accelerate reactions and stabilise protein structure. The aim of this study was to investigate if combined application of ultrasound and macromole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0ddef39face1b08f8c70a595bf6336c
https://doi.org/10.1016/j.foodchem.2015.01.042
https://doi.org/10.1016/j.foodchem.2015.01.042
Autor:
Jelena Mihailovic, Simeon Minic, Marija Perusko, Sara Trifunovic, Tanja Cirkovic Velickovic, Ivana Prodic, Ayah Al-Hanish
Publikováno v:
Food Chemistry
FOOD CHEMISTRY
FOOD CHEMISTRY
Major green tea catechin, epigallocatechin-3-gallate (EGCG), binds non-covalently to numerous dietary proteins, including beta-lactoglobulin of cow's milk. The effects of glycation of proteins via Maillard reaction on the binding capacity for polyphe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acec305bbf80eb2bdb0cfb7903761808
https://pubmed.ncbi.nlm.nih.gov/28490136
https://pubmed.ncbi.nlm.nih.gov/28490136
Autor:
Simeon Minic, Tanja Cirkovic Velickovic, Dragana Stanic-Vucinic, Miloš Milčić, Milica Radibratovic, Ayah Al-Hanish, Mirjana Radomirovic
Publikováno v:
Food Chemistry
α-Lactalbumin (ALA) is a Ca2+-binding protein which constitutes up to 20% of whey protein. At acidic pH, and in the apo-state at elevated temperatures, ALA is the classic 'molten globule' (MG). This study examined epigallo-catechin-3-gallate (EGCG)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea66db50606c36ae51e296effcdc50d9