Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment-Reference-Cited by-同舟云学术

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Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

Published:2019-07 Issue: Volume:286 Page:216-225
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ye Aiqian,Liu Weilin,Cui Jian,Kong Xiunan,Roy Debashree,Kong Youyu,Han Jianzhong,Singh Harjinder

Funder

Tertiary Education Commission – Centre of Research Excellence

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of pH on the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2003

2. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids;Barbe;Food Chemistry,2014

3. Gastric emptying in normal subjects − A reproducible technique using a single scintillation camera and computer system;Collins;Gut,1983

4. Coagulation of renneted bovine casein micelles: Dependence on temperature, calcium ion concentration and ionic strength;Dalgleish;Journal of Dairy Research,1983

5. Recent advances in the characterisation of heat-induced aggregates and intermediates of whey proteins;de la Fuente;Trends in Food Science & Technology,2002

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1. Dynamic in vitro gastric digestion of skimmed milk using the NERDT, an advanced human biomimetic digestion system;Food Research International;2024-11

2. Effect of pasteurization and storage on the bioavailability of milk proteins during in vitro intestinal digestion and Caco-2 cell transport;Food Bioscience;2024-10

3. Digestion behavior of plant-based meat analogs with anisotropic fibrous structure in a semi-dynamic gastric digestion system;Food Research International;2024-08

4. Structure and digestibility of bovine casein complexes formed by enriching κ- and β-caseins in micellar casein concentrate together with minerals adjustment;International Dairy Journal;2024-07

5. MRI assessment of pH and coagulation during semi-dynamic in vitro gastric digestion of milk proteins;Food Hydrocolloids;2024-07

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