Characterizing the changes of bovine milk serum proteins after simulated industrial processing-Reference-Cited by-同舟云学术

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Characterizing the changes of bovine milk serum proteins after simulated industrial processing

Published:2020-11 Issue: Volume:133 Page:110101
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Yaowei,Zhang Wenjin,Zhang Lina,Hettinga Kasper,Zhou Peng

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

China Scholarship Council

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Role of airway lactoperoxidase in scavenging of hydrogen peroxide damage in asthma;Al Obaidi;Annals of Thoracic Medicine,2007

2. Thermal denaturation of bovine immunoglobulin G and its association with other whey proteins;Bogahawaththa;Food Hydrocolloids,2017

3. Effect of processing intensity on immunologically active bovine milk serum proteins;Brick;Nutrients,2017

4. Effect of thermal protectants on the stability of bovine milk immunoglobulin G;Chen;Journal of Agricultural and Food Chemistry,1998

5. TBtools: An integrative toolkit developed for interactive analyses of big biological data;Chen;Molecular Plant,2020

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