Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Oxidation of Whey Proteins during Thermal Treatment Characterized by a Site-Specific LC–MS/MS-Based Proteomic Approach

Published:2022-04-05 Issue:14 Volume:70 Page:4391-4406
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Chengkang¹^ORCID,Nielsen Søren B.²,Engholm-Keller Kasper¹^ORCID,Lund Marianne N.¹³^ORCID

Affiliation:

1. Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark

2. Arla Foods Ingredients Group P/S, Sønderupvej 26, 6920 Videbæk, Denmark

3. Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Blegdamsvej 3, 2200 Copenhagen N, Denmark

Funder

Innovationsfonden

China Scholarship Council

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c07946

Reference59 articles.

1. Stability of Whey Proteins during Thermal Processing: A Review

2. Stability and mechanism of whey protein soluble aggregates thermally treated with salts

3. Formation of soluble whey protein aggregates and their stability in beverages

4. ULTRA-HIGH TEMPERATURE TREATMENT (UHT) | Heating Systems

5. Dairy Science and Technology

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates;Food Research International;2024-10

2. Thermal acid hydrolysis modulates the solubility of quinoa protein: The formation of different types of protein aggregates;Food Hydrocolloids;2024-06

3. Formation of di-Tyrosine in pasteurized milk during shelf storage;Food Chemistry;2024-03

4. Discovery of Potential Protein Markers Associated with Quality Characteristics of Antarctic Krill (Euphausia superba) Surimi Gel;Journal of Agricultural and Food Chemistry;2023-07-21

5. Proteomic Characterization of Native and Rearranged Disulfide Bonds in Proteins from Thermally Treated and Commercial Milk Samples;Journal of Agricultural and Food Chemistry;2023-06-21

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3