title: Hypochlorite-induced oxidation of dairy proteins: impact of pH and oxidant concentration.
authors.affiliation: Research Group of Food Chemistry and Human Nutrition, Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, BE-9000 Gent, Belgium.
authors.forename: B
authors.initials: B
authors.lastname: Kerkaert
authors.forename: F
authors.initials: F
authors.lastname: Mestdagh
authors.forename: T
authors.initials: T
authors.lastname: Cucu
authors.forename: B
authors.initials: B
authors.lastname: De Meulenaer
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry*; D002417:Cattle; D003612:Dairying / Q000379:methods*; D004202:Disinfectants / Q000737:chemistry* / Q000494:pharmacology; D004866:Equipment Contamination / Q000517:prevention & control; D005260:Female; D006863:Hydrogen-Ion Concentration; D006997:Hypochlorous Acid / Q000737:chemistry* / Q000494:pharmacology; D008894:Milk Proteins / Q000737:chemistry*; D010084:Oxidation-Reduction; D000067816:Whey Proteins
chemical_list: D002364:Caseins; D004202:Disinfectants; D008894:Milk Proteins; D000067816:Whey Proteins; D006997:Hypochlorous Acid