Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Al-Wraikat, Majida; Abubaker, Mohamed Aamer; Liu, Yingli; Shen, Xi Ping; He, Yu; Li, Linqiang; Liu, YongFeng

doi:10.1016/j.fochx.2024.101691

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101691

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Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Majida Al-Wraikat,

Mohamed Aamer Abubaker,

Yingli Liu

et al.

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Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

Cited by 1 publication

References 26 publications

Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage

Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage

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