@ARTICLE{
author={Radibratovic Milica,Al-Hanish Ayah,Minic Simeon L,Radomirovic Mirjana,Milcic Milos K,Stanic-Vucinic Dragana J,Cirkovic-Velickovic Tanja D},
year={2019},
title={Stabilization of apo alpha-lactalbumin by binding of epigallocatechin-3-gallate: Experimental and molecular dynamics study},
journal={FOOD CHEMISTRY},
volume={278},
number={},
pages={388-395},
document_type={Article},
} 

@ARTICLE{
author={Perusko Marija,Al-Hanish Ayah,Mihailovic Jelena D,Minic Simeon L,Trifunovic Sara V,Prodic Ivana N,Cirkovic-Velickovic Tanja D},
year={2017},
title={Antioxidative capacity and binding affinity of the complex of green tea catechin and beta-lactoglobulin glycated by the Maillard reaction},
journal={FOOD CHEMISTRY},
volume={232},
number={},
pages={744-752},
document_type={Article},
} 

@ARTICLE{
author={Al-Hanish Ayah,Stanic-Vucinic Dragana J,Mihailovic Jelena D,Prodic Ivana N,Minic Simeon L,Stojadinovic Marija M,Radibratovic Milica,Milcic Milos K,Cirkovic-Velickovic Tanja D},
year={2016},
title={Noncovalent interactions of bovine alpha-lactalbumin with green tea polyphenol, epigalocatechin-3-gallate},
journal={FOOD HYDROCOLLOIDS},
volume={61},
number={},
pages={241-250},
document_type={Article},
} 

@ARTICLE{
author={Perusko Marija,Al-Hanish Ayah,Cirkovic-Velickovic Tanja D,Stanic-Vucinic Dragana J},
year={2015},
title={Macromolecular crowding conditions enhance glycation and oxidation of whey proteins in ultrasound-induced Maillard reaction},
journal={FOOD CHEMISTRY},
volume={177},
number={},
pages={248-257},
document_type={Article},
}