Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics.

Xing Li, Yuxiang Gu, Shudong He, Olayemi Eyituoyo Dudu, Qiming Li, Haiyan Liu, Ying Ma

Abstract read

In one paragraph

Article 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 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

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.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Identification of lipids and proteins associated with different heat treatments in sheep milk based on lipidomics and proteomics.Food chemistry: X · 2025
Article

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Xing LiSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China.ORCID 0000-0002-9675-9235

Yuxiang GuSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China.

Shudong HeSchool of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Hefei University of Technology, Hefei 230009, China.ORCID 0000-0002-1155-4928

Olayemi Eyituoyo DuduSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China.

Qiming LiNew Hope Dairy Co, Ltd., Chengdu 610063, China.

Haiyan LiuSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China.

Ying MaSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China.

Funding

Sichuan Province Science and Technology Support Program 2019YFN0119

6 · The paper itself

Abstract

It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using

Indexed as

dynamic in vitro digestionmilk proteinpasteurization milkpeptidomicsstorage

Identifiers

PMID32722405

DOI10.3390/foods9080998

PMCPMC7466191

What OpenQuestion holds

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LicenceCC BY

Read underepoch 390

Registered trials

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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.