Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk-Reference-Cited by-同舟云学术

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Effect of microfluidization on cholesterol, thermal properties and in vitro and in vivo protein digestibility of milk

Published:2019-12 Issue: Volume:116 Page:108523
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kumar Anit^ORCID,Badgujar Prarabdh C.^ORCID,Mishra Vijendra,Sehrawat Rachna,Babar Onkar A.,Upadhyay Ashutosh^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Mid-infrared spectrometry of milk for dairy metabolomics: A comparison of two sampling techniques and effect of homogenization;Aernouts;Analytica Chimica Acta,2011

2. Impact of nonthermal processing on different milk enzymes;Ahmad;International Journal of Dairy Technology,2019

3. Official methods of analysis. 18th ed. Association of official analytical chemists;AOAC,2006

4. Distribution of cholesterol in milk fat fractions;Arul;Journal of Dairy Research,1988

5. Protein quality of selected edible animal and plant protein sources using rat bio-assay;Babji;International Food Research Journal,2010

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1. Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review;Food Science of Animal Resources;2024-05

2. Emerging applications of microfluidization in the food industry;Journal of Agriculture and Food Research;2023-06

3. Effects of Ultra-High-Pressure Jet Processing on Casein Structure and Curdling Properties of Skimmed Bovine Milk;Molecules;2023-03-06

4. Effect of nonthermal processing on the digestion of dairy proteins;Processing Technologies and Food Protein Digestion;2023

5. Microfluidization of liquid egg yolk: Modelling of rheological characteristics and interpretation of flow behavior under a pipe flow;Innovative Food Science & Emerging Technologies;2022-10

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