Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula-Reference-Cited by-同舟云学术

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Effects of Processing on Structure and Thermal Properties of Powdered Preterm Infant Formula

Published:2018-05-10 Issue:6 Volume:83 Page:1685-1694
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sun Xiaomeng¹^ORCID,Wang Cuina¹,Wang Hao¹^ORCID,Guo Mingruo¹²³

Affiliation:

1. Dept. of Food Science, College of Food Science and Engineering; Jilin Univ.; Changchun Jilin 130062 China

2. Dept. of Nutrition and Food Sciences, College of Agriculture and Life Sciences; Univ. of Vermont; Burlington Vt. 05405 U.S.A

3. Dept. of Food Science; Northeast Agriculture Univ.; Harbin Heilongjiang 150030 China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14162/fullpdf

Reference51 articles.

1. Short-wave near-infrared spectroscopy of biological fluids. 1. Quantitative analysis of fat, protein, and lactose in raw milk by partial least-squares regression and band assignment;Ai;Analytical Chemistry,2001

2. Relationships between conformation of beta-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy;Allain;International Journal of Biological Macromolecules,1999

3. Adsorption process of molecularly imprinted silica for extraction of lactose from milk;Balieiro;Brazilian Journal of Chemical Engineering,2016

4. Assessment of protein glycation markers in infant formulas;Birlouez-Aragon;Food Chemistry,2004

5. Heat-induced deamidation, dephosphorylation and breakdown of caseinate;Boekel;International Dairy Journal,1999

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