ArticleFood science & nutrition2022
Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques.
Article in Food science & nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed, 10 citations in OpenAlex.
- Effects of Different Processing on miRNA and Protein in Small Extracellular Vesicles of Goat Dairy Products.Nutrients · 2024Article
- Effects of spray drying and freeze drying on the protein profile of whey protein concentrate.Journal of food science · 2024Article
- Investigating changes of proteome in the bovine milk serum after retort processing using proteomics techniques.Food science & nutrition · 2022Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to investigate the changes of the proteins in bovine milk serum after retort processing by label-free quantification proteomics techniques. A total of 96 and 106 proteins were quantified in control group (CG) and retort group (RG), respectively. Hierarchical clustering analysis of the identified milk serum proteins showed a decrease in the abundance of most proteins, such as serum albumin, lactoperoxidase, lactotransferrin, and complement C3, and an increase in the abundance of other proteins such as κ-casein, lipocalin 2, and Perilipin. Student's
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