Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale-Reference-Cited by-同舟云学术

Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale

Published:2024-06 Issue: Volume:153 Page:105901
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Lalwani Shruti^ORCID,Lewerentz Frida,Håkansson Andreas,Löfgren Richard,Eriksson Johan,Paulsson Marie,Glantz Maria

Funder

SLF

Publisher

Elsevier BV

Reference67 articles.

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3. Association of denatured whey proteins with casein micelles in heated reconstituted skim milk and its effect on casein micelle size;Anema;Journal of Dairy Research,2003

4. Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk;Bendicho;Journal of Dairy Research,2002

5. The effect of different heat treatment on the nutritional value of milk and milk products and shelf-life of milk products. A review;Bezie;Journal of Dairy & Veterinary Sciences,2019

Cited by 4 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. The Impact of Thermal Treatment Intensity on Proteins, Fatty Acids, Macro/Micro-Nutrients, Flavor, and Heating Markers of Milk—A Comprehensive Review;International Journal of Molecular Sciences;2024-08-08

2. Effect of thermal and non-thermal processing methods on the Structural and Functional Properties of Whey Protein from Donkey Milk;Journal of Dairy Science;2024-08

3. Exploring predictive kinetic modelling of thermal degradation from laboratory to production scale – A case study on three vitamins in milk;Food and Bioproducts Processing;2024-08

4. Exploration of Novel Plasmin Inhibitor from β-Lactoglobulin for Enhancing the Storage Stability of UHT Milk;Journal of Agricultural and Food Chemistry;2024-07-18