Structural Modification of Milk Proteins During Yogurt Processing: Effects on Protein Digestion and Absorption.

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Bibliographic Details
Title: Structural Modification of Milk Proteins During Yogurt Processing: Effects on Protein Digestion and Absorption.
Authors: Qin X; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China., Yu C; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China., Xu W; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China., Shang N; College of Engineering, China Agricultural University, Beijing, China., Wang P; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China., Ren F; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China., Wang X; College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
Source: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 Jul; Vol. 25 (4), pp. e70543.
Publication Type: Journal Article; Review
Journal Info: Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1541-4337
DOI:10.1111/1541-4337.70543