Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Author:

Al-Wraikat Majida,Abubaker Mohamed Aamer,Liu Yingli,Shen Xi Ping,He Yu,Li Linqiang,Liu YongFeng

Funder

Key Science and Technology Program of Shaanxi Province

Publisher

Elsevier BV

Reference33 articles.

1. The role of dietary fibers in regulating appetite, an overview of mechanisms and weight consequences;Akhlaghi;Critical Reviews in Food Science and Nutrition,2024

2. Bio-molecular characteristics of whey proteins with relation to inflammation;Ali,2021

3. Comparative proteomics of human and macaque milk reveals species-specific nutrition during postnatal development;Beck;Journal of Proteome Research,2015

4. The effect of heat treatment on Cow’s Milk protein profiles;Čurlej;Foods (Basel, Switzerland),2022

5. A comprehensive review on heat treatments and related impact on the quality and microbial safety of milk and milk-based products;Dash;Food Chemistry Advances,2022

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