Impact of UHT treatment and storage on liquid infant formula: Complex structural changes uncovered by centrifugal field-flow fractionation with multi-angle light scattering.
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DOI: 10.1016/j.foodchem.2021.129145
Abstract: Protein modifications in liquid infant formula (IF) have been widely studied, but distinguishing between heat- and storage-induced structural changes remains challenging. A generic liquid IF was subjected to direct or indirect UHT treatment and stored… read more here.
Keywords: structural changes; storage; uht treatment; liquid infant ... See more keywords