Open Access
E3S Web Conf.
Volume 233, 2021
2020 2nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)
Article Number 02046
Number of page(s) 4
Section BFS2020-Biotechnology and Food Science
Published online 27 January 2021
  1. Chen, D., et al., Comparative proteomics of goat milk during heated processing. Food Chemistry, 2019. 275: p. 504-514. [CrossRef] [PubMed] [Google Scholar]
  2. Cunfang Wang, Y.Z., Jianmin Wang, Comparative study on the heat stability of goat milk and cow milk[J]. Indian Journal of Animal Research,2016,50(4). Indian Journal of Animal Research, 2016: p. 50(4). [Google Scholar]
  3. Qin, Y., et al., Comparative Study on the Microstructure and Functional Properties of Casein in Goat Milk Processed by Different Methods. international journal of food science and technology, 2020. [Google Scholar]
  4. Langer, P., Goat milk products: types of products, manufacturing technology, chemical composition, and marketing. Mammalian Biology, 2008. 73(5): p. 412. [CrossRef] [Google Scholar]
  5. Wijayanti, H.B., N. Bansal, and H.C. Deeth, Stability of Whey Proteins during Thermal Processing: A Review. comprehensive reviews in food science and food safety, 2014. 13(6): p. 1235-1251. [Google Scholar]
  6. Fox, P.F., et al., Heat-Induced Changes in Milk. international dairy federation special issue, 2015: p. 345-375. [Google Scholar]
  7. Singh, H., Heat stability of milk. international journal of dairy technology, 2004. 57: p. 111-119. [CrossRef] [Google Scholar]
  8. Zhao, L., et al., Effects of heat treatment and stabilizing salts supplementation on the physicochemical properties, protein structure and salts balance of goat milk. lwt food science and technology, 2020. 132. [Google Scholar]
  9. Dumpler, J., Heat Stability of Concentrated Milk Systems. 2018. [Google Scholar]
  10. O’Connell, J.E. and P.F. Fox, Heat-Induced Coagulation of Milk. 2003. p. 879-945. [Google Scholar]
  11. Chen, D., et al., Proteomics and microstructure profiling of goat milk protein after homogenization. journal of dairy science, 2019. 102(5): p. 3839-3850. [CrossRef] [PubMed] [Google Scholar]
  12. Li, Q., et al., Effect of pH on heat stability of yak milk protein %J International Dairy Journal. 2014. 35(1). [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.