ReviewFoods (Basel, Switzerland)2020
Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
13 citing papers in PubMed, 49 citations in OpenAlex.
- Ketogenic effects of milk protein-coated medium-chain triglycerides in healthy men: A randomized, double-blind, crossover study.PloS one · 2026Trial
- Valorising Whey: From Environmental Burden to Bio-Based Production of Value-Added Compounds and Food Ingredients.Foods (Basel, Switzerland) · 2025Review
- Ameliorative effect of liprotide-encapsulated vitamin D3 on blood glucose, calcium homeostasis, and vitamin D level in a vitamin D and calcium deficient rat model.Frontiers in nutrition · 2025Article
- Regulation on Aggregation Behavior and In Vitro Digestibility of Phytic Acid-Whey Protein Isolate Complexes: Effects of Heating, pH and Phytic Acid Levels.Foods (Basel, Switzerland) · 2024Article
- Article
- Novel Perspective on Molecular and Cellular Adaptations of the Mammary Gland-Regulating Milk Constituents and Immunity of Heat-Stressed Dairy Cows.Journal of agricultural and food chemistry · 2024Article
- Process-Induced Molecular-Level Protein-Carbohydrate-Polyphenol Interactions in Milk-Tea Blends: A Review.Foods (Basel, Switzerland) · 2024Review
- Milk Protein Hydrolysis by Actinidin-Kinetic and Thermodynamic Characterisation and Comparison to Bromelain and Papain.Foods (Basel, Switzerland) · 2023Article
- Assessment of the Efficiency of Technological Processes to Modify Whey Protein Antigenicity.Foods (Basel, Switzerland) · 2023Article
- The Release Behavior of Anthraquinones Encapsulated into Casein Micelles during In Vitro Digestion.Foods (Basel, Switzerland) · 2023Article
- Comparison of the Effects of High Hydrostatic Pressure and Pasteurization on Quality of Milk during Storage.Foods (Basel, Switzerland) · 2022Article
- A new fibrillization mechanism of β-lactoglobulin in glycine solutions.International journal of biological macromolecules · 2022Article
- Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure.International journal of food science · 2021Review
Corrections and comments
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Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.