ArticleJournal of food science and technology2023
Effect of milk fat and its main fatty acids on oxidation and glycation level of milk.
Article in Journal of food science and technology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 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
7 citing papers in PubMed, 8 citations in OpenAlex.
- Ultrasound-driven ternary conjugation reshapes protein-lipid interfaces and volatile profiles in high-protein egg milk systems.Ultrasonics sonochemistry · 2026Article
- A pectin-based formulation protects milk fat globule membranes in stored human milk.bioRxiv : the preprint server for biology · 2026Article
- Lipid oxidation-mediated non-enzymatic glycation and its impact on the digestibility of milk proteins.Frontiers in nutrition · 2026Article
- Long-term Storage of Diluted Antibody in Tris-buffered Saline with Tween 20.Biological procedures online · 2025Article
- Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage.Foods (Basel, Switzerland) · 2025Article
- Differential effects of low or high-fat dairy and fat derived from dairy products on MASLD.JHEP reports : innovation in hepatology · 2024Article
- Exploring the Effect of Milk Fat on Fermented Milk Flavor Based on Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and Multivariate Statistical Analysis.Molecules (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Milk is a highly nutritional food rich in protein and fat that is prone to deterioration by oxidation and glycation reactions at storage and processing. In this study, glycation products and lipid oxidation products contents in skim milk, whole milk, and milk fat simulation groups were determined to evaluate the effect of milk fat components on glycation at 120 °C for 60 min. The increase rate of carbonyl compound, main advanced glycation end products (AGEs) levels, and glycation sites number of Graphical abstract: Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-022-05658-z.
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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.