Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage
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Publisher
American Dairy Science Association
Reference41 articles.
1. Development in Maillard Reaction and Dehydroalanine Pathway Markers during Storage of UHT Milk Representing Differences in Casein Micelle Size and Sedimentation;Aguilera-Toro;Foods,2022
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3. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review;Anema;Compr. Rev. Food Sci. Food Saf.,2019
4. Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: an insight on release of free amino acids, formation of volatiles organic compounds and browning;Bottiroli;Food Res. Int.,2021
5. Degradation of the Amadori Compound N-(1-Deoxy-d-fructos-1-yl)glycine in Aqueous Model Systems;Davidek;J. Agric. Food Chem.,2002
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