Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk products-Reference-Cited by-同舟云学术

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Studies on the formation of lysinomethylalanine and histidinomethylalanine in milk products

Published:1994-09 Issue:3 Volume:199 Page:243-247
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Walter Axel W.,Henle Thomas,Hae�ner Rainer,Klostermeyer Henning

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01193454.pdf

Reference16 articles.

1. Nashef AS, Osuga DT, Lee HS, Ahmed AI, Whitaker JR, Feeney RE (1977) J Agric Food Chem 25:245?251

2. Manson W, Carolan T (1971) J Dairy Res 39:189?194

3. Pigman W, Moschera J (1973) Adv Chem Ser 117:220?241

4. Bohak Z (1964) J Biol Chem 239:2878?2887

5. Horn M, Breese-Jones D, Ringel SJ (1941) J Biol Chem 138:141?149

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1. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins;International Dairy Journal;2021-11

2. Lysinoalanine formation and conformational characteristics of rice dreg protein isolates by multi-frequency countercurrent S-type sonochemical action;Ultrasonics Sonochemistry;2020-12

3. Maillard Reaction Products in Different Types of Brewing Malt;Journal of Agricultural and Food Chemistry;2020-11-18

4. Effect of dual-frequency ultrasound on the formation of lysinoalanine and structural characterization of rice dreg protein isolates;Ultrasonics Sonochemistry;2020-10

5. Personalizing protein nourishment;Critical Reviews in Food Science and Nutrition;2017-05-23

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