Detalhe da pesquisa
1.
Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate: Experimental and molecular dynamics study.
Food Chem
; 278: 388-395, 2019 Apr 25.
Artigo
em Inglês
| MEDLINE | ID: mdl-30583389
2.
Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction.
Food Chem
; 232: 744-752, 2017 Oct 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-28490136
3.
Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction.
Food Chem
; 177: 248-57, 2015 Jun 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-25660883