Effects of metal ions on cyanocobalamin stability in heated milk protein‐based matrices
Author:
Affiliation:
1. Abbott Nutrition Research and Development 20 Biopolis Way, #09‐01/02 Centros Building Singapore City 138668 Singapore
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16089
Reference57 articles.
1. Stability of cyanocobalamin in parenteral preparations;Ahmad I.;Pakistan Journal of Pharmaceutical Sciences,1993
2. Effect of Ascorbic Acid on the Degradation of Cyanocobalamin and Hydroxocobalamin in Aqueous Solution: A Kinetic Study
3. Considering the Case for Vitamin B12 Fortification of Flour
4. Loss of ascorbic acid, folacin and vitamin B12, and changes in oxygen content of UHT milk;Andersson I.;Milchwissenschaft,1992
5. Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: effect of pH and ionic strength
Cited by 2 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 redox active agents on cyanocobalamin stability in heated milk;International Journal of Food Science & Technology;2023-09-21
2. Estimated daily intake and health risk assessment of toxic elements in infant formulas;British Journal of Nutrition;2023-04-17
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