Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula-Reference-Cited by-同舟云学术

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Enzymatic hydrolysis and extensive heat treatment induce distinct modifications of cow's and camel milk proteins of relevance for production of infant formula

Published:2024-01 Issue: Volume:191 Page:115591
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Maryniak Natalia Z.,Sancho Ana I.,Nielsen Søren D.,Larsen Lotte B.,Gao Yumei,Bøgh Katrine L.,Hansen Egon B.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Composition and properties of non-cow milk and products;Alichanidis,2016

2. Compositional, technological and nutritional aspects of dromedary camel milk;Al haj;International Dairy Journal,2010

3. Effects of dithiothreitol on protein activity unrelated to thiol- disulfide exchange: For consideration in the analysis of protein function with cleland's reagent;Alliegro;Analytical Biochemistry,2000

4. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids;Barbé;Food Chemistry,2013

5. The molecular basis for the chemical denaturation of proteins by urea;Bennion;Proceedings of the National Academy of Sciences of the United States of America,2003

Cited by 1 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. Impact of processing on the sensitising capacity and cross-reactivity of cow's and camel milk proteins in a Brown Norway rat study;Food and Chemical Toxicology;2024-07

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