Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

The decrease in the IgG-binding capacity of intensively dry heated whey proteins is associated with intense Maillard reaction, structural changes of the proteins and formation of RAGE-ligands

*
Corresponding authors
a
Food Quality & Design Group, Wageningen University & Research Centre, 6700EV Wageningen, The Netherlands
E-mail: kasper.hettinga@wur.nl
Tel: +31 317 482401
b
Cell Biology and Immunology Group, Wageningen University and Research Centre, 6708WD Wageningen, The Netherlands
c
Food and Biobased Research, Wageningen University and Research Centre, 6700 AA Wageningen, The Netherlands
Food Funct., 2016,7, 239-249

DOI: 10.1039/C5FO00718F
Received 15 Jun 2015, Accepted 16 Oct 2015
First published online 21 Oct 2015
This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.

This article is part of themed collection: Most accessed Food & Function articles in 2016
Open Access
Please wait while Download options loads