Effects of Different Reducing Carbohydrate Types on the Physicochemical Characteristics of Infant Formula Food Stored for Special Medical Purposes

Author:

Zhang jiaxin,Wang Lihan,Shen Yu,Wan Longyu,Zhuang Kejin,Yang Xinyan,Man Chaoxin,Zhao Qianyu,Jiang Yujun

Publisher

Elsevier BV

Reference27 articles.

1. Chemical and Physical Changes in Milk Protein Concentrate (MPC80) Powder during Storage;T T Le;Journal of Agricultural and Food Chemistry,2011

2. Comprehensive Stability Evaluation of Iron-Fortified Milk Powder;T.-A Lee;Food Science and Technology Research,2012

3. Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times;Y Li;Journal of Food Composition and Analysis,2022

4. A comprehensive review of advanced glycosylation end products and N-Nitrosamines in thermally processed meat products;J Lu;Food Control,2022

5. Effect of storage conditions on the physicochemical properties of infant milk formula powders containing different lactose-to-maltodextrin ratios;A K M Masum;Food Chemistry,2020

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