Publications of the Dairy Science and Technology Group
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Dataset on proteomic changes of whey protein after different heat treatment
Data in Brief (2020), Volume: 29 - ISSN 2352-3409 -
The Chinese milk supply chain: A fraud perspective
Food Control (2020), Volume: 113 - ISSN 0956-7135 -
Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk
Journal of Dairy Science (2020), Volume: 103, Issue: 10 - ISSN 0022-0302 - p. 8822-8828. -
Maternal allergy and the presence of nonhuman proteinaceous molecules in human milk
Nutrients (2020), Volume: 12, Issue: 4 - ISSN 2072-6643 -
Prevalence of milk fraud in the Chinese market and its relationship with fraud vulnerabilities in the chain
Foods (2020), Volume: 9, Issue: 6 - ISSN 2304-8158 -
Changes in the milk serum proteome after thermal and non-thermal treatment
Innovative Food Science and Emerging Technologies (2020), Volume: 66 - ISSN 1466-8564 -
Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release
Food & Function (2020), Volume: 11, Issue: 1 - ISSN 2042-6496 - p. 358-369. -
Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins
Food Research International (2020), Volume: 127 - ISSN 0963-9969 -
Characterizing the changes of bovine milk serum proteins after simulated industrial processing
LWT (2020), Volume: 133 - ISSN 0023-6438 -
Heat treatment of β-lactoglobulin affects its digestion and translocation in the upper digestive tract
Food Chemistry (2020), Volume: 330 - ISSN 0308-8146