Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage-Reference-Cited by-同舟云学术

Changes in Milk Protein Interactions and Associated Molecular Modification Resulting from Thermal Treatments and Storage

Published:2019-06-21 Issue:7 Volume:84 Page:1737-1745
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Haiyan¹²,Grosvenor Anita J.³^ORCID,Li Xing¹³,Wang Xin‐lu²,Ma Ying¹,Clerens Stefan³⁴,Dyer Jolon M.³⁴⁵⁶,Day Li¹⁷

Affiliation:

1. School of Chemical Engineering and TechnologyHarbin Inst. of Technology Harbin Heilongjiang 150090 China

2. New Hope Dairy Ltd. Chengdu Sichuan 610063 China

3. Food & Bio‐Based ProductsAgResearch Lincoln Research Centre Lincoln Canterbury New Zealand

4. Biomolecular Interaction CentreUniv. of Canterbury Christchurch New Zealand

5. Riddet Inst.based at Massey Univ. Palmerston North New Zealand

6. Wine, Food & Molecular BiosciencesLincoln Univ. Lincoln Canterbury New Zealand

7. AgResearch LtdGrasslands Research Centre Tennent Drive Palmerston North 4442 New Zealand

Funder

New Hope Dairy Holdings Co Limited

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14663

Reference54 articles.

1. Cross‐linking of proteins and other changes in UHT milk during storage at different temperatures;Al‐Saadi J. M.;Australian Journal of Dairy Technology,2008

2. Effect of lactose on cross-linking of milk proteins during heat treatments

3. Storage stability and age gelation of reconstituted ultra-high temperature skim milk

4. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

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