The effect of UHT processing and storage on milk proteins-Reference-Cited by-同舟云学术

The effect of UHT processing and storage on milk proteins

Published:2020 Issue: Volume: Page:385-421
ISSN:
Container-title:Milk Proteins
language:
Short-container-title:

Author:

Deeth Hilton C.

Publisher

Elsevier

Reference189 articles.

1. Effect of psychrotrophic bacteria from raw milk on milk proteins and stability of milk proteins to ultrahigh temperature treatment;Adams;J. Dairy Sci.,1976

2. Changes in the flavour profile of indirectly heated UHT milk during storage: effect of Maillard browning and some factors affecting it;Adhikari;Indian J. Dairy Sci.,1991

3. Volatile Sulphur Compounds in UHT Milk;Al-Attabi,2009

4. Volatile sulphur compounds in UHT milk;Al-Attabi;Crit. Rev. Food Sci. Nutr.,2009

5. Volatile sulfur compounds in pasteurised and UHT milk during storage;Al-Attabi;Dairy Sci. Technol.,2014

Cited by 13 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. Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?;Food and Bioproducts Processing;2024-03

2. Phylogenetic characterization and biodiversity of spore-forming bacteria isolated from Brazilian UHT milk;Brazilian Journal of Microbiology;2023-07-26

3. pH-dependent sedimentation and protein interactions in ultra-high-temperature-treated sheep skim milk;Journal of Dairy Science;2023-03

4. Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review;Food Science of Animal Products;2023-03

5. Effect of the chemical composition of fluid foods on the rate of fouling processing during sterilization;Vitae;2023-02-28