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Effects of Homogenization and Heat Treatments on Whey Protein Composition of Holstein Cow, Buffalo, Goat, Camel and Yak Milk
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Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/2211-5463.12840openalex-extracted
Tracing the evolution of fatty acid‐binding proteins (FABPs) in organisms with a heterogeneous fat distribution
inferredcites →https://doi.org/10.1002/jsfa.10578openalex-extracted
Effects of heat treatment, homogenization pressure, and overprocessing on the content of furfural compounds in liquid milk
inferredcites →https://doi.org/10.1007/s13197-012-0635-xopenalex-extracted
Rapid methods for assessing efficiency of heat treatment of milk
inferredcites →https://doi.org/10.1016/b978-0-08-100722-8.00004-8openalex-extracted
The caseins: Structure, stability, and functionality
inferredcites →https://doi.org/10.1016/j.foodchem.2013.05.139openalex-extracted
Physico-chemical properties of different forms of bovine lactoferrin
inferredcites →https://doi.org/10.1016/j.foodchem.2016.03.076openalex-extracted
Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk
inferredcites →https://doi.org/10.1016/j.foodchem.2018.09.129openalex-extracted
Comparative proteomics of goat milk during heated processing
inferredcites →https://doi.org/10.1016/j.foodchem.2018.12.015openalex-extracted
Changes in milk fat globule membrane proteome after pasteurization in human, bovine and caprine species
inferredcites →https://doi.org/10.1016/j.foodchem.2020.126177openalex-extracted
Changes in bioactive milk serum proteins during milk powder processing
inferredcites →https://doi.org/10.1016/j.foodres.2016.01.023openalex-extracted
Proteomic study on the stability of proteins in bovine, camel, and caprine milk sera after processing
inferredcites →https://doi.org/10.1016/j.foodres.2018.06.046openalex-extracted
Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach
inferredcites →https://doi.org/10.1016/j.foodres.2018.12.049openalex-extracted
Ultra high temperature (UHT) stability of casein-whey protein mixtures at high protein content: Heat induced protein interactions
inferredcites →https://doi.org/10.1016/j.foodres.2019.108688openalex-extracted
Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins
inferredcites →https://doi.org/10.1016/j.idairyj.2007.12.002openalex-extracted
Characterization of volatile compounds in ultra-high-pressure homogenized milk
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105097openalex-extracted
Analytical assessment of the intensity of heat treatment of milk and dairy products
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105231openalex-extracted
Effect of heat treatment on micronutrients, fatty acids and some bioactive components of milk
inferredcites →https://doi.org/10.1016/j.jfoodeng.2020.110227openalex-extracted
Effect of the native fat globule size on foaming properties and foam structure of milk
inferredcites →https://doi.org/10.1016/j.lwt.2019.108430openalex-extracted
Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach
inferredcites →https://doi.org/10.1016/j.lwt.2021.112287openalex-extracted
Proteomics and microstructure profiling of Bactrian camel milk protein after homogenization
inferredcites →https://doi.org/10.1016/j.tifs.2020.02.011openalex-extracted
Whey protein-polysaccharide conjugates obtained via dry heat treatment to improve the heat stability of whey protein stabilized emulsions
inferredcites →https://doi.org/10.1017/s0022029902005721openalex-extracted
Kinetics of alkaline phosphatase and lactoperoxidase inactivation, and of β-lactoglobulin denaturation in milk with different fat content
inferredcites →https://doi.org/10.1021/jf00044a013openalex-extracted
Heat-Induced Gel Formation of .beta.-Lactoglobulin: A Study on the Secondary and Tertiary Structure As Followed by Circular Dichroism Spectroscopy
inferredcites →https://doi.org/10.1021/jf060961iopenalex-extracted
Effect of the pH of Heating on the Qualitative and Quantitative Compositions of the Sera of Reconstituted Skim Milks and on the Mechanisms of Formation of Soluble Aggregates
inferredcites →https://doi.org/10.1039/c6fo00083eopenalex-extracted
Quantitative proteomic analysis of milk fat globule membrane (MFGM) proteins in human and bovine colostrum and mature milk samples through iTRAQ labeling
inferredcites →https://doi.org/10.1051/dst/2010022openalex-extracted
Characterization of fat globules and milk fat globule membrane proteins in milk of different yak breeds
inferredcites →https://doi.org/10.1111/1750-3841.15989openalex-extracted
Characterizing changes in Maillard reaction indicators in whole milk powder and reconstituted low‐temperature pasteurized milk under different preheating conditions
inferredcites →https://doi.org/10.1111/j.1541-4337.2011.00163.xopenalex-extracted
Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01802.xopenalex-extracted
Effects of Heating Temperatures and Addition of Reconstituted Milk on the Heat Indicators in Milk
inferredcites →https://doi.org/10.1111/jtxs.12524openalex-extracted
Influence of heat treatment of goat milk on casein micelle size, rheological and textural properties of acid gels and set type yoghurts
inferredcites →https://doi.org/10.1146/annurev-food-022811-101214openalex-extracted
The Structure of the Casein Micelle of Milk and Its Changes During Processing
inferredcites →https://doi.org/10.1146/annurev.nutr.27.061406.093710openalex-extracted
The Emerging Functions and Mechanisms of Mammalian Fatty Acid–Binding Proteins
inferredcites →https://doi.org/10.2903/j.efsa.2015.3940openalex-extracted
Scientific Opinion on the public health risks related to the consumption of raw drinking milk
inferredcites →https://doi.org/10.3168/jds.2017-13211openalex-extracted
Exploration of the bovine colostrum proteome and effects of heat treatment time on colostrum protein profile
inferredcites →https://doi.org/10.3168/jds.2018-15363openalex-extracted
Proteomics and microstructure profiling of goat milk protein after homogenization
inferredcites →https://doi.org/10.3389/fnut.2023.1072261openalex-extracted
Effects of different heat treatments on Maillard reaction products and volatile substances of camel milk
inferredcites →https://doi.org/10.3390/beverages3040054openalex-extracted
Raw and Heat-Treated Milk: From Public Health Risks to Nutritional Quality
inferredcites →https://doi.org/10.3390/foods11071023openalex-extracted
The Effect of Heat Treatment on Cow’s Milk Protein Profiles
inferredcites →https://doi.org/10.3390/nu9090963openalex-extracted
Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins
inferredcites →https://doi.org/10.4172/2157-7110.1000503openalex-extracted
The Influence of Heat Treatment in Liquid Whey at Various pH on Immunoglobulin G and Lactoferrin from Yak and Cows’ Colostrum/Milk
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