Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein-Reference-Cited by-同舟云学术

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Sodium tripolyphosphate inhibits the formation of lysinoalanine in heat-treated whey protein

Published:2017-10-17 Issue:6 Volume:41 Page:e13501
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Liu Diru¹^ORCID,Zhao Changhui¹,Guo Mingruo²³

Affiliation:

1. College of Food Science and Engineering; Jilin University; Changchun 130062 People's Republic of China

2. Department of Nutrition and Food Sciences; The University of Vermont; Burlington Vermont 05405

3. Department of Dairy Processing; Northeast Agricultural University; Harbin 150030 People's Republic of China

Funder

China National Twelfth Five-Year Plan Grant for Dairy Processing Technology

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13501/fullpdf

Reference29 articles.

1. Effect of lactose on cross-linking of milk proteins during heat treatments;Al-Saadi;International Journal of Dairy Technology,2013

2. AOAC 1994 Kjeldahl methods. AOAC official method 991.20 nitrogen (total) in milk

3. Quantitation of lysinoalanine in dairy products by liquid chromatography-mass spectrometry with selective ion monitoring;Calabrese;Food Chemistry,2009

4. Effects of overprocessing on heat damage of UHT milk;Cattaneo;European Food Research and Technology,2008

5. Liquid infant formulas: Technological tools for limiting heat damage;Cattaneo;Journal of Agricultural and Food Chemistry,2009

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2. Inhibition Effect of Ultrasound on the Formation of Lysinoalanine in Rapeseed Protein Isolates during pH Shift Treatment;Journal of Agricultural and Food Chemistry;2021-07-23

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