Molecular interactions of milk protein with phenolic components in oat‐based liquid formulations following UHT treatment and prolonged storage
Author:
Affiliation:
1. School of Science RMIT University, Bundoora West Campus Melbourne VIC Australia
2. Sanitarium Development and Innovation Sanitarium Health and Wellbeing Company, Cooranbong NSW Australia
Funder
Australian Research Council
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8655
Reference30 articles.
1. Significance of coarse cereals in health and nutrition: a review
2. UHT and Aseptic Processing of Milk and Milk Products
3. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
4. Oats: characteristics and quality requirements
5. Consistency of UHT beverages enriched with insoluble fibre during storage
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