Protein interactions during dry and wet heat pre-treatment of skim milk powder (dispersions) and their effect on the heat stability of recombined filled evaporated milk.

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第一作者： Jianfeng,Wu

第一单位： Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. Electronic address: Jianfeng.Wu@ugent.be.

作者： Jianfeng,Wu ^[1] ; Simin,Chen ^[2] ; Els J M,Van Damme ^[2] ; Bruno,De Meulenaer ^[3] ; Paul,Van der Meeren ^[4]

作者单位： Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. Electronic address: Jianfeng.Wu@ugent.be. ^[1] Laboratory of Biochemistry and Glycobiology, Department of Biotechnology, Ghent University, Ghent, Belgium. ^[2] Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium. ^[3] Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. ^[4]

关键词 Dry heating Heat stability Protein interaction Recombined filled evaporated milk Skim milk powder Wet heating

主题词动物(Animals);乳(Milk);热温度(Hot Temperature);粉剂(Powders);蛋白质羟基化(Protein Carbonylation);乳蛋白质类(Milk Proteins)

DOI 10.1016/j.foodchem.2023.135974

PMID 36965384

发布时间 2023-04-19

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准确一般字义偏差语意偏离译文作用小提交