A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate-Reference-Cited by-同舟云学术

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A proteomic approach to detect lactosylation and other chemical changes in stored milk protein concentrate

Published:2012-05 Issue:1 Volume:132 Page:655-662
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Le Thao T.,Deeth Hilton C.,Bhandari Bhesh,Alewood Paul F.,Holland John W.

Funder

Dairy Innovation Australia Ltd.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Cross-linking of proteins in UHT milk during storage at different temperatures;Al-Saadi;Australian Journal of Dairy Technology,2008

2. Melanie II – a third-generation software package for analysis of two-dimensional electrophoresis images: I Features and user interface;Appel;Electrophoresis,1997

3. Modern proteomic methodologies for the characterization of lactosylation protein targets in milk;Arena;Proteomics,2010

4. Effect of storage conditions on furosine formation in milk-cereal based baby foods;Bosch;Food Chemistry,2008

5. MALDI–TOF MS characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk;Carulli;Journal of Agricultural and Food Chemistry,2011

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2. Effect of hydration time on milk protein concentrate (MPC85) solubility and the renneting properties of skim milk fortified with the MPC85;International Dairy Journal;2023-05

3. High-Temperature, Solid-Phase Reaction of α-Amino Groups in Peptides with Lactose and Glucose: An Alternative Mechanism Leading to an α-Ketoacyl Derivative;Journal of Agricultural and Food Chemistry;2023-03-31

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5. Milk Protein and Casein Concentrates;Encyclopedia of Dairy Sciences;2022

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