Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

Food Chemistry

Volumn 286, Issue , 2019, Pages 216-225

  Ye, Aiqian ^a,b   Liu, Weilin ^a   Cui, Jian ^b   Kong, Xiunan ^a   Roy, Debashree ^b   Kong, Youyu ^a   Han, Jianzhong ^a   Singh, Harjinder ^b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

Gastric digestion; Milk; Pasteurization; Protein coagulation; UHT treatment

Indexed keywords

CASEIN; COAGULATION; MICELLES; PROTEINS;

BETA-LACTOGLOBULIN; DIFFERENT TREATMENTS; GASTRIC DIGESTIONS; MILK; PROTEIN COAGULATION; PROTEIN HYDROLYSIS; UHT TREATMENTS; ULTRAHIGH TEMPERATURE;

PASTEURIZATION;

BETA LACTOGLOBULIN; CASEIN; MILK FAT; MILK PROTEIN;

ANIMAL EXPERIMENT; ARTICLE; CONTROLLED STUDY; DIGESTION; HIGH TEMPERATURE PROCEDURES; IN VITRO STUDY; IN VIVO STUDY; MALE; MICELLE; MILK BY FAT CONTENT; MOISTURE; NONHUMAN; PASTEURIZATION; PROTEIN HYDROLYSIS; RAT; STEREOSPECIFICITY; STOMACH EMPTYING; UHT MILK; ANIMAL; CHEMISTRY; HEAT; HUMAN; METABOLISM; MILK; PROCEDURES; SPRAGUE DAWLEY RAT; STOMACH; TEMPERATURE;

ANIMALS; CASEINS; DIGESTION; HOT TEMPERATURE; HUMANS; MALE; MILK; MILK PROTEINS; PASTEURIZATION; RATS, SPRAGUE-DAWLEY; STOMACH; TEMPERATURE;

EID: 85061567161     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.02.010     Document Type: Article

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