Food Science
Lactoglobulin
100%
Whey Protein
78%
Methionine
55%
Lactalbumin
52%
Antioxidant
52%
Derived Protein
47%
Amino Acid
47%
Cysteine
47%
Amino Acid Composition
31%
Tryptophan
31%
Circular Dichroism
23%
Iron
23%
Western Blot
23%
Electron Paramagnetic Resonance Spectroscopy
23%
Antioxidant Compounds
23%
Keyphrases
Whey Protein
53%
β-lactoglobulin (β-Lg)
52%
Hydrogen Peroxide
47%
Redox
47%
Sulfenic Acid
47%
Antioxidative Mechanism
47%
Cysteine Residues
47%
Protein Targeting
47%
Cysteine Oxidation
47%
Sulfenylamide
47%
Ethanol Oxidation
23%
Dimedone
23%
Bioactivity
15%
Whey Peptides
15%
Biochemistry, Genetics and Molecular Biology
Cysteine
94%
Sulfenic Acid
94%
Hydrogen Peroxide
59%
Disulfide
23%
Thiol
17%
Cross-Link
15%