Characterization of the reactions of β-lactoglobulin and potato proteins with chlorogenic acid using a UHPLC-ESI-MS approach. (PubMed, Food Res Int) - Jun 11, 2026 - "PIs were partly covalently modified with CGA monomers and dimers, whereas patatin was not covalently linked to phenolics. The results show that discoloration can be clearly observed even when the majority of proteins in a sample is unmodified and highlight the need to mitigate browning reactions during potato protein extraction."
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David S Nielsen; Gijs J C Vreeke; Giovanni A van Kralingen; Jean-Paul Vincken; Renske H Janssen; Robin E J Spelbrink; Thore H Diefenbach; Wouter J C de Bruijn
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