Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Zhang, Jiaxin; Wang, Lihan; Shen, Yu; Wan, Longyu; Zhuang, Kejin; Yang, Xinyan; Man, Chaoxin; Zhao, Qianyu; Jiang, Yujun

doi:10.1016/j.fochx.2023.101055

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2023.101055

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Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Jiaxin Zhang,

Lihan Wang,

Yu Shen

et al.

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Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure

Zhang,

Tu,

Shen

et al. 2024

Food Bioscience

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Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure

Zhang,

Tu,

Shen

et al. 2024

Food Bioscience

View full text Add to dashboard Cite

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Effects of different reducing carbohydrate types on the physicochemical characteristics of infant formula food stored for special medical purposes

Cited by 1 publication

References 38 publications

Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure

Changes in whey protein produced by different sterilization processes and lactose content: Effects on glycosylation degree and whey protein structure

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