Analysis of the oxidative modifications on casein micelles exposed to different oxidative sources: determining the impact of these modifications at a structural and nutritional level

Project Information

CASMOX

Grant agreement ID: 890681

DOI

10.3030/890681

Project closed

EC signature date 3 March 2020

Start date 1 August 2020

End date 31 July 2022

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 207 312,00

EU contribution

€ 207 312,00

Coordinated by

KOBENHAVNS UNIVERSITET
Denmark

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Publications

Peer reviewed articles (4)

Reaction of cysteine residues with oxidized tyrosine residues mediates cross-linking of photo-oxidized casein proteins

Author(s): Chiara Rossi; Eduardo Fuentes-Lemus; Michael J. Davies
Published in: Food Chemistry, 2022, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/j.foodchem.2022.132667

Oxidative Crosslinking of Peptides and Proteins: Mechanisms of Formation, Detection, Characterization and Quantification

Author(s): Eduardo Fuentes-Lemus; Per Hägglund; Camilo López-Alarcón; Michael J. Davies
Published in: Molecules, 2022, ISSN 1420-3049
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/molecules27010015

Effect of macromolecular crowding on protein oxidation: Consequences on the rate, extent and oxidation pathways

Author(s): Eduardo Fuentes-Lemus; Juan S. Reyes, Luke F. Gamon, Camilo López-Alarcón; Michael J. Davies
Published in: Redox Biology, 2021, ISSN 2213-2317
Publisher: Elsevier BV
DOI: 10.1016/j.redox.2021.102202

High concentrations of casein proteins exacerbate radical chain reactions and increase the extent of oxidative damage

Author(s): Eduardo Fuentes-Lemus; ShuwenJiang; PerHägglund; Michael J.Davies
Published in: Food Hydrocolloids, 2021, ISSN 0268-005X
Publisher: Elsevier BV
DOI: 10.1016/j.foodhyd.2021.107060