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The effect of lactose and its isomerization product lactulose on functional and structural properties of glycated casein.
Kong, Yiru; Dong, Qi; Yu, Ziyin; Yan, Haixia; Liu, Ling; Shen, Yixiao.
Afiliação
  • Kong Y; The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.
  • Dong Q; The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.
  • Yu Z; The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.
  • Yan H; The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China.
  • Liu L; The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China. Electronic address: liuling4568@syau.edu.cn.
  • Shen Y; The College of Food Science, Shenyang Agricultural University, Dongling Street No.120, 110866 Shenyang, China. Electronic address: shenyixiao@syau.edu.cn.
Food Res Int ; 168: 112683, 2023 06.
Article em En | MEDLINE | ID: mdl-37120184
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Caseínas / Lactose Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Caseínas / Lactose Idioma: En Ano de publicação: 2023 Tipo de documento: Article