Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products-Reference-Cited by-同舟云学术

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Milk protein composition and sequence differences in milk and fermented dairy products affecting digestion and tolerance to dairy products

Published:2017-10-18 Issue: Volume: Page:299-314
ISSN:
Container-title:Microbiology in Dairy Processing
language:
Short-container-title:

Author:

Giuffrida Maria Gabriella¹,Giribaldi Marzia²,Cavallarin Laura¹,Poltronieri Palmiro³

Affiliation:

1. CNR-ISPA, Institute of Sciences of Foods Productions; Dipartimento di Scienze Veterinarie dell'Università di Torino; Grugliasco TO Italy

2. CREA-IT, Research Centre for Engineering and Agro-Food Processing; Turin Italy

3. Institute of Sciences of food Productions (CNR-ISPA), CNR; National Research Council of Italy; Lecce Italy

Publisher

John Wiley & Sons Ltd and the Institute of Food Technologists

Reference109 articles.

1. Structural heterogeneity and functionality of lactoferrin;Albar;Curr Prot Peptide Sci,2014

2. Molecular structure, binding properties and dynamics of lactoferrin;Baker;Cell Mol Life Sci,2005

3. Alpha-lactalbumin combined with a regular diet increases plasma Trp-LNAA ratio;Beulens;Physiol Behav,2004

4. Effects of casein haplotypes on milk production traits in Italian Holstein and Brown Swiss cattle;Boettcher;J Dairy Sci,2004

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