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Ling Xiong

Wageningen University and Research Centre

5

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53

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Effect of milk serum proteins on aggregation, bacteriostatic activity and digestion of lactoferrin after heat treatment.

2021 Food Chemistry
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Loss of allergy-protective capacity of raw cow's milk after heat treatment coincides with loss of immunologically active whey proteins.

2020 Food & Function
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Dataset on proteomic changes of whey protein after different heat treatment

2020 Data in Brief
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Changes in the milk serum proteome after thermal and non-thermal treatment

2020 Innovative Food Science and Emerging Technologies
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Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins

2019 Food Research International
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Citations (23)