Effects of pH Variation and NaCl on In Vitro Digestibility of Cow's Milk Proteins in Commercially Available Infant Formulas.-Reference-Cited by-同舟云学术

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Effects of pH Variation and NaCl on In Vitro Digestibility of Cow's Milk Proteins in Commercially Available Infant Formulas.

Published:2000 Issue:6 Volume:46 Page:325-328
ISSN:0301-4800
Container-title:Journal of Nutritional Science and Vitaminology
language:en
Short-container-title:Journal of Nutritional Science and Vitaminology, J Nutr Sci Vitaminol

Author:

SAKAI Kentaro,YOSHINO Kenji,SATTER Mohammed A.,OTA Fusao,NII Yoshitaka,FUKUTA Kazuhiro,UEDA Nobuo,SHIMIZU Yuji,YAMAMOTO Shigeru

Publisher

Center for Academic Publications Japan

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. α-Lactalbumin: Functional properties and potential health benefits;Food Bioscience;2024-08

2. In Vitro Infant Digestion of Whey Proteins Isolate–Lactose;Foods;2023-02-03

3. Cow’s milk-induced gastrointestinal disorders: From infancy to adulthood;World Journal of Clinical Pediatrics;2022-11-09

4. Gastrointestinal fate of food allergens and its relationship with allergenicity;Comprehensive Reviews in Food Science and Food Safety;2022-06-24

5. Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins;Molecules;2022-02-14

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