Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk-Reference-Cited by-同舟云学术

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Impact of hydrolysis method and lactase preparation on proteolysis and glycation in long-term stored lactose-hydrolysed UHT milk

Published:2024-07 Issue: Volume:154 Page:105946
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Knudsen Lotte J.^ORCID,Nielsen Søren D-H.,Dekker Peter,Otzen Daniel E.,Rauh Valentin,Larsen Lotte B.

Funder

DSM

Publisher

Elsevier BV

Reference33 articles.

1. Food chemistry;Belitz,2009

2. Effect of lactosylation on plasmin-induced hydrolysis of β-casein;Bhatt;International Dairy Journal,2014

3. Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage;Bottiroli;International Dairy Journal,2020

4. Chemical and sensory changes during shelf-life of UHT hydrolyzed-lactose milk produced by “in batch” system employing different commercial lactase preparations;Bottiroli;Food Research International,2020

5. Understanding the effect of storage temperature on the quality of semi-skimmed UHT hydrolyzed-lactose milk: An insight on release of free amino acids, formation of volatiles organic compounds and browning;Bottiroli;Food Research International,2021

Cited by 3 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. A comprehensive study of the instability of direct-steam-infusion UHT milk: Insights from metabolomics and proteomics;Food Bioscience;2024-12

2. Differences in development of volatiles and bitter peptides between pre- and post-hydrolysed lactose-free UHT milk during storage;International Dairy Journal;2024-10

3. Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage;Journal of Dairy Science;2024-09

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