Structural characterization of heat-induced protein aggregates in model infant milk formulas-Reference-Cited by-同舟云学术

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Structural characterization of heat-induced protein aggregates in model infant milk formulas

Published:2020-10 Issue: Volume:107 Page:105928
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Halabi Amira,Deglaire Amélie,Hennetier Marie,Violleau Fréderic,Burel Agnès,Bouhallab Said,Dupont Didier,Croguennec Thomas

Funder

Région Bretagne

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

1. Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase;Abbate;Food Hydrocolloids,2019

2. Role of κ-casein in the association of denatured whey proteins with casein micelles in heated reconstituted skim milk;Anema;Journal of Agricultural and Food Chemistry,2007

3. On heating milk, the dissociation of κ-casein from the casein micelles can precede interactions with the denatured whey proteins;Anema;Journal of Dairy Research,2008

4. Effect of whey protein addition and pH on the acid gelation of heated skim milk;Anema;International Dairy Journal,2018

5. Interaction of lactoferrin and lysozyme with casein micelles;Anema;Biomacromolecules,2011

Cited by 17 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. Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics;International Journal of Dairy Technology;2024-04

2. Effect of enzymatic dephosphorylation on caprine casein micelle structure;Food Hydrocolloids;2024-03

3. A comprehensive evaluation of milk protein molecular weight distribution based on exclusion chromatography dataset;Food Chemistry;2024-03

4. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products;Casein;2024

5. Towards more biomimetic and sustainable infant formula: challenges and future opportunities;Trends in Food Science & Technology;2023-07

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