Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate-Reference-Cited by-同舟云学术

Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate

Published:2022-04 Issue: Volume:374 Page:131808
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sergius-Ronot Mélanie,Pitino Michael A.,Suwal Shyam,Shama Sara,Unger Sharon,O'Connor Deborah L,Pouliot Yves,Doyen Alain

Funder

Canadian Institutes of Health Research

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

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2. The effect of heat treatment on the front-face fluorescence spectrum of tryptophan in skim milk;Ayala;Journal of Food Composition and Analysis,2020

3. High hydrostatic pressure-assisted enzymatic hydrolysis affect mealworm allergenic proteins;Boukil;Molecules,2020

4. Interactions of milk proteins during heat and high hydrostatic pressure treatments—A Review;Considine;Innovative Food Science & Emerging Technologies,2007

5. Effect of temperature and pH on the interactions of whey proteins with casein micelles in skim milk;Corredig;Food Research International,1996

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