Cross-links in lactose-hydrolyzed UHT milk

Published: 1 October 2024| Version 1 | DOI: 10.17632/8szt4927r7.1
Contributors:
Lotte Juul Knudsen, Valentin Rauh,
, Peter Dekker, Daniel Otzen,
, Søren D-H. Nielsen

Description

Supplementary information to the research article "Insight into protein cross-linking and casein polymerization in pre- and post-hydrolyzed lactose-free UHT milk during long-term storage".

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Institutions

Aarhus Universitet

Categories

Mass Spectrometry, Milk, Protein Aggregation, Chemical Cross-Linking, Field Flow Fractionation, Maillard Reaction

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