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

F. Liu, M. Teodorowicz, M.A.J.S. van Boekel, H.J. Wichers, K.A. Hettinga*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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