Digestive properties of β-CN and α-La in different milk protein ingredients-Reference-Cited by-同舟云学术

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Digestive properties of β-CN and α-La in different milk protein ingredients

Published:2024-08 Issue: Volume:155 Page:105935
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Zhang Lina,Fan Yifei,Feng Jianhui,Huang Jialu,Huppertz Thom,Zhou Peng^ORCID

Publisher

Elsevier BV

Reference65 articles.

1. Relationship between degree of casein hydrolysis and phosphopeptide release;Adamson;Journal of Dairy Research,1997

2. Protein quality in infant formulas marketed in Brazil: Assessments on biodigestibility, essential amino acid content and proteins of biological importance;Almeida;Nutrients,2021

3. pH-induced conformational transitions in α-lactalbumin investigated with two-dimensional Raman correlation variance plots and moving windows;Ashton;Journal of Molecular Structure,2010

4. Gastric emptying in preterm infants;Cavell;Acta Paediatrica,1979

5. The degree of aminoacidemia after dairy protein ingestion does not modulate the postexercise anabolic response in young men: A randomized controlled trial;Chan;The Journal of Nutrition,2019

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