Heat-induced oxidation and proteomic changes to yak milk protein

Yak milk is a dietary source of high-quality protein in the plateau region of China but as yet uncharacterized oxidative changes occur during heat treatment. Therefore, oxidation of and proteomic changes to milk proteins from plateau pasture-fed yaks after at different temperatures were investigated...

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Bibliographic Details
Published in:	Food Science of Animal Products
Main Authors:	Jinchao Zhang, Yu Zhang, Rong Jing, Senbiao Shu, Jie Yang, Liang Li, Wenhan Wang, Zhendong Liu
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-03-01
Subjects:	yak milk protein oxidation heat treatments proteomics structure
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2024.9240056

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