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Food & Function

Linking the chemistry and physics of food with health and nutrition


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
Food Quality & Design Group, Wageningen University & Research Centre, 6700EV Wageningen, The Netherlands
E-mail: kasper.hettinga@wur.nl
Tel: +31 317 482401
Cell Biology and Immunology Group, Wageningen University and Research Centre, 6708WD Wageningen, The Netherlands
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
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