Cross-links in lactose-hydrolyzed UHT milk

Name: Cross-links in lactose-hydrolyzed UHT milk
Creator: Lotte Juul Knudsen
Published: 2024-10-01T10:44:52.088Z
Keywords: Mass Spectrometry, Milk, Protein Aggregation, Chemical Cross-Linking, Field Flow Fractionation, Maillard Reaction

Juul Knudsen, Lotte; Rauh, Valentin; Pedersen, Jannik; Dekker, Peter; Otzen, Daniel; Bach Larsen, Lotte; D-H. Nielsen, Søren

doi:10.17632/8szt4927r7.1

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

Cross-links in lactose-hydrolyzed UHT milk

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