{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,20]],"date-time":"2026-05-20T04:16:32Z","timestamp":1779250592057,"version":"3.51.4"},"reference-count":55,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T00:00:00Z","timestamp":1759881600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Key R&amp;D Program of China","award":["2023YFF1103403"],"award-info":[{"award-number":["2023YFF1103403"]}]},{"name":"National Key R&amp;D Program of China","award":["A3576AQ00"],"award-info":[{"award-number":["A3576AQ00"]}]},{"name":"National Key R&amp;D Program of China","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}]},{"name":"National Key R&amp;D Program of China","award":["H20240211"],"award-info":[{"award-number":["H20240211"]}]},{"name":"National Key R&amp;D Program of China","award":["K20231027"],"award-info":[{"award-number":["K20231027"]}]},{"name":"FrieslandCampina B.V.","award":["2023YFF1103403"],"award-info":[{"award-number":["2023YFF1103403"]}]},{"name":"FrieslandCampina B.V.","award":["A3576AQ00"],"award-info":[{"award-number":["A3576AQ00"]}]},{"name":"FrieslandCampina B.V.","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}]},{"name":"FrieslandCampina B.V.","award":["H20240211"],"award-info":[{"award-number":["H20240211"]}]},{"name":"FrieslandCampina B.V.","award":["K20231027"],"award-info":[{"award-number":["K20231027"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["2023YFF1103403"],"award-info":[{"award-number":["2023YFF1103403"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["A3576AQ00"],"award-info":[{"award-number":["A3576AQ00"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["H20240211"],"award-info":[{"award-number":["H20240211"]}]},{"name":"Fundamental Research Funds for the Central Universities","award":["K20231027"],"award-info":[{"award-number":["K20231027"]}]},{"name":"National Foreign Expert Project of China","award":["2023YFF1103403"],"award-info":[{"award-number":["2023YFF1103403"]}]},{"name":"National Foreign Expert Project of China","award":["A3576AQ00"],"award-info":[{"award-number":["A3576AQ00"]}]},{"name":"National Foreign Expert Project of China","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}]},{"name":"National Foreign Expert Project of China","award":["H20240211"],"award-info":[{"award-number":["H20240211"]}]},{"name":"National Foreign Expert Project of China","award":["K20231027"],"award-info":[{"award-number":["K20231027"]}]},{"name":"Wuxi Science and Technology Development Fund Project","award":["2023YFF1103403"],"award-info":[{"award-number":["2023YFF1103403"]}]},{"name":"Wuxi Science and Technology Development Fund Project","award":["A3576AQ00"],"award-info":[{"award-number":["A3576AQ00"]}]},{"name":"Wuxi Science and Technology Development Fund Project","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}]},{"name":"Wuxi Science and Technology Development Fund Project","award":["H20240211"],"award-info":[{"award-number":["H20240211"]}]},{"name":"Wuxi Science and Technology Development Fund Project","award":["K20231027"],"award-info":[{"award-number":["K20231027"]}]},{"name":"Collaborative Innovation Centre of Food Safety and Quality Control of Jiangsu Province","award":["2023YFF1103403"],"award-info":[{"award-number":["2023YFF1103403"]}]},{"name":"Collaborative Innovation Centre of Food Safety and Quality Control of Jiangsu Province","award":["A3576AQ00"],"award-info":[{"award-number":["A3576AQ00"]}]},{"name":"Collaborative Innovation Centre of Food Safety and Quality Control of Jiangsu Province","award":["JUSRP202416004"],"award-info":[{"award-number":["JUSRP202416004"]}]},{"name":"Collaborative Innovation Centre of Food Safety and Quality Control of Jiangsu Province","award":["H20240211"],"award-info":[{"award-number":["H20240211"]}]},{"name":"Collaborative Innovation Centre of Food Safety and Quality Control of Jiangsu Province","award":["K20231027"],"award-info":[{"award-number":["K20231027"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Young child formula (YCF) products are important sources of nutrients for children 1\u20133 years of age. Salt equilibria and protein glycation are two of the crucial aspects affecting nutritional properties and digestive behaviors of YCF, but detailed insights into these two aspects of YCF products remains limited. This study analyzed the distribution of salts and the level of protein glycation in 25 commercial YCF products from the retail market in China. The YCF products were reconstituted (12 g of powder per 100 g of water) and the distribution of calcium and phosphorus between the sedimentable (at 200\u00d7 g), protein-associated and soluble (10 kDa-permeable) fractions were determined. Blocked lysine and 5-hydroxymethylfurfural were analyzed using reversed-phase high-performance liquid chromatography. Varying proportions of calcium (3.0\u201339.3%) and phosphorus (1.2\u201329.8%) were sedimentable for the products. Notable proportions of calcium (28.9\u201362.7%) and phosphorus (27.4\u201357.9%) were associated with the proteins. The remainder of the calcium (24.9\u201341.4%) and phosphorus (34.2\u201362.1%) were soluble. When expressing the protein-associated calcium as a function of casein, i.e., casein mineralization, large differences (~1.7 fold) were found among products. Variation in blocked lysine (7.4\u201319.2% of total lysine) and 5-hydroxymethylfurfural contents (3.0\u20137.0 mg\/100 g protein) among products was also observed, suggesting notable differences in heat-load during processing. This study revealed notable variation in salt distribution and protein glycation among the YCF products. These findings underscore the critical need for manufacturers to optimize formulation and processing approaches, e.g., using milk with a low level of casein mineralization and using milk protein sources as concentrated liquid rather than powder to reduce protein glycation, to improve nutritional properties of the products.<\/jats:p>","DOI":"10.3390\/foods14193445","type":"journal-article","created":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T14:06:53Z","timestamp":1759932413000},"page":"3445","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Salt Equilibria and Protein Glycation in Young Child Formula"],"prefix":"10.3390","volume":"14","author":[{"given":"Wenfu","family":"Chen","sequence":"first","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wenzhu","family":"Yin","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiumei","family":"Tao","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dasong","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4142-9359","authenticated-orcid":false,"given":"Thom","family":"Huppertz","sequence":"additional","affiliation":[{"name":"International Joint Research Laboratory for Dairy Science and Technology, Jiangnan University, Wuxi 214122, China"},{"name":"School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland"},{"name":"FrieslandCampina, 3818 LE Amersfoort, The Netherlands"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9128-2204","authenticated-orcid":false,"given":"Xiaoming","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Peng","family":"Zhou","sequence":"additional","affiliation":[{"name":"School of Food Science and Technology, Jiangnan University, Wuxi 214122, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,8]]},"reference":[{"key":"ref_1","unstructured":"CCNFSDU (2023). Standard for Follow-Up Formula for Older Infants and Product for Young Children CXS 156-1987, CCNFSDU."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"104805","DOI":"10.1016\/j.idairyj.2020.104805","article-title":"Salt Equilibria in Nutritional Formulae for Infants and Young Children","volume":"110","author":"Huppertz","year":"2020","journal-title":"Int. Dairy J."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"113991","DOI":"10.1016\/j.foodres.2024.113991","article-title":"Influence of Calcium Concentration on the Re-Assembly of Sodium Caseinate into Casein Micelles and on Their Renneting Behavior","volume":"180","author":"Wang","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Ahmadi, E., and Markoska, T. (2024). Structural Properties of Casein Micelles with Adjusted Micellar Calcium Phosphate Content. Foods, 13.","DOI":"10.3390\/foods13020322"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Runthala, A., Mbye, M., Ayyash, M., Xu, Y., and Kamal-Eldin, A. (2023). Caseins: Versatility of Their Micellar Organization in Relation to the Functional and Nutritional Properties of Milk. Molecules, 28.","DOI":"10.3390\/molecules28052023"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"119","DOI":"10.1007\/s10911-005-5395-z","article-title":"Calcium Secretion into Milk","volume":"10","author":"Neville","year":"2005","journal-title":"J. Mammary Gland Biol. Neoplasia"},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"1964","DOI":"10.3168\/jds.S0022-0302(94)77142-3","article-title":"Calcium Partitioning in Human and Bovine Milk","volume":"77","author":"Neville","year":"1994","journal-title":"J. Dairy Sci."},{"key":"ref_8","first-page":"233","article-title":"The Milk Salts and Their Interaction with Casein","volume":"Volume 3","author":"Fox","year":"1997","journal-title":"Advanced Dairy Chemistry"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/j.idairyj.2017.03.009","article-title":"Magnesium in Milk","volume":"71","author":"Oh","year":"2017","journal-title":"Int. Dairy J."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"6830","DOI":"10.3168\/jds.2018-16195","article-title":"Natural Variations of Citrate and Calcium in Milk and Their Effects on Milk Processing Properties","volume":"102","author":"Akkerman","year":"2019","journal-title":"J. Dairy Sci."},{"key":"ref_11","first-page":"36","article-title":"Casein Micelles and Their Internal Structure","volume":"171\u2013172","author":"Huppertz","year":"2012","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_12","first-page":"1","article-title":"Chapter 1\u2014Casein: Types, Applications and Gastric Digestion","volume":"Volume 3","author":"Mehta","year":"2024","journal-title":"Casein"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"6985","DOI":"10.1039\/D3FO01126G","article-title":"Role of Ca2+ in the Pepsin-Induced Coagulation and in the Dynamic in Vitro Gastric Digestion Behavior of Casein Micelles","volume":"14","author":"Yang","year":"2023","journal-title":"Food Funct."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"104717","DOI":"10.1016\/j.idairyj.2020.104717","article-title":"Influence of Micellar Calcium Phosphate on in Vitro Gastric Coagulation and Digestion of Milk Proteins in Infant Formula Model Systems","volume":"107","author":"Huppertz","year":"2020","journal-title":"Int. Dairy J."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"108515","DOI":"10.1016\/j.foodhyd.2023.108515","article-title":"Decalcification Strongly Affects in Vitro Gastrointestinal Digestion of Bovine Casein Micelles under Infant, Adult and Elderly Conditions","volume":"139","author":"Wang","year":"2023","journal-title":"Food Hydrocoll."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"3098","DOI":"10.1039\/D3FO04063A","article-title":"Gastric Coagulation and Postprandial Amino Acid Absorption of Milk Is Affected by Mineral Composition: A Randomized Crossover Trial","volume":"15","author":"Eijnatten","year":"2024","journal-title":"Food Funct."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"486","DOI":"10.1016\/j.foodchem.2014.06.050","article-title":"Content and Evolution of Potential Furfural Compounds in Commercial Milk-Based Infant Formula Powder after Opening the Packet","volume":"166","author":"Castellote","year":"2015","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., and O\u2019Mahony, J.A. (2015). Dairy Chemistry and Biochemistry, Springer International Publishing. [1st ed.].","DOI":"10.1007\/978-3-319-14892-2"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"8779","DOI":"10.1021\/jf071769z","article-title":"Retention of Essential Amino Acids during Extrusion of Protein and Reducing Sugars","volume":"55","author":"Singh","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"12","DOI":"10.15586\/qas.v14i1.929","article-title":"Research of the Determination Method of Furfurals and Furosine in Milk and the Application in the Quality Evaluation of Milk","volume":"14","author":"Shi","year":"2022","journal-title":"Qual. Assur. Saf. Crops Foods"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"110839","DOI":"10.1016\/j.foodres.2021.110839","article-title":"Maillard Reaction Harmful Products in Dairy Products: Formation, Occurrence, Analysis, and Mitigation Strategies","volume":"151","author":"Li","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"e70138","DOI":"10.1111\/1541-4337.70138","article-title":"Joint Control of Multiple Food Processing Contaminants in Maillard Reaction: A Comprehensive Review of Health Risks and Prevention","volume":"24","author":"Zhang","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"406","DOI":"10.1080\/10408398.2023.2274949","article-title":"Amadori Compounds: Analysis, Composition in Food and Potential Health Beneficial Functions","volume":"65","author":"Cao","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"137152","DOI":"10.1016\/j.foodchem.2023.137152","article-title":"Research Progress on Generation, Detection and Inhibition of Multiple Hazards\u2014Acrylamide, 5-Hydroxymethylfurfural, Advanced Glycation End Products, Methylimidazole\u2014In Baked Goods","volume":"431","author":"Zhang","year":"2024","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"485","DOI":"10.1080\/10408444.2024.2362985","article-title":"Dietary Glycation Compounds\u2014Implications for Human Health","volume":"54","author":"Hellwig","year":"2024","journal-title":"Crit. Rev. Toxicol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1016\/j.foodchem.2016.08.128","article-title":"Protein Breakdown and Release of \u03b2-Casomorphins during in Vitro Gastro-Intestinal Digestion of Sterilised Model Systems of Liquid Infant Formula","volume":"217","author":"Cattaneo","year":"2017","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"545","DOI":"10.1017\/S0007114519002927","article-title":"van The Glycation Level of Milk Protein Strongly Modulates Post-Prandial Lysine Availability in Humans","volume":"123","author":"Nyakayiru","year":"2020","journal-title":"Br. J. Nutr."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"2215","DOI":"10.1016\/j.tjnut.2025.05.032","article-title":"Milk Protein Glycation Compromises Postprandial Lysine Bioavailability but Does Not Modulate Postprandial Muscle Protein Synthesis Rates In Vivo in Males: A Double-Blind, Randomized Parallel Trial","volume":"155","author":"Trommelen","year":"2025","journal-title":"J. Nutr."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"804","DOI":"10.1016\/j.ajcnut.2025.01.025","article-title":"Protein Glycation Compromises the Bioavailability of Milk Protein-Derived Lysine in Vivo in Healthy Adult Males: A Double-Blind, Randomized Cross-over Trial","volume":"121","author":"Trommelen","year":"2025","journal-title":"Am. J. Clin. Nutr."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"McSweeney, P., and Fox, P.F. (2009). Milk Salts: Technological Significance. Advanced Dairy Chemistry, Springer.","DOI":"10.1007\/978-0-387-84865-5"},{"key":"ref_31","unstructured":"(2014). Milk and Milk Products\u2014Determination of Nitrogen Content\u2014Part 1: Kjeldahl Principle and Crude Protein Calculation (Standard No. ISO8968-1\\IDF20-1)."},{"key":"ref_32","unstructured":"(2016). Milk and Milk Products\u2014Determination of Nitrogen Content\u2014Part 4: Determination of Protein and Nonprotein Nitrogen Content and True Protein Content Calculation (Reference Method) (Standard No. ISO8968-4\\IDF20-4)."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Latimer, G.W. (2023). AOAC Official Method 994.12 Amino Acids in Feeds: Performic Acid Oxidation with Acid Hydrolysis-Sodium Metabisulfite Method. Official Methods of Analysis of AOAC INTERNATIONAL, AOAC Publications. [22nd ed.].","DOI":"10.1093\/9780197610145.001.0001"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"502","DOI":"10.5740\/jaoacint.13-033","article-title":"Calculation of Whey Protein Fraction in Milk-Based Infant Formula: First Action 2012.07","volume":"96","author":"Jacobs","year":"2013","journal-title":"J. AOAC Int."},{"key":"ref_35","unstructured":"National Health and Family Planning Commission of the People\u2019s Republic of China, and China Food and Drug Administration (2016). National Food Safety Standard: Determination of Fat Content in Food GB 5009.6-2016, China Food and Drug Administration."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1845","DOI":"10.5740\/jaoacint.19-0073","article-title":"Collaborators: Determination of Minerals and Trace Elements in Milk, Milk Products, Infant Formula, and Adult Nutrition: Collaborative Study 2011.14 Method Modification","volume":"102","author":"Cruijsen","year":"2019","journal-title":"J. AOAC Int."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"1604","DOI":"10.3168\/jds.S0022-0302(06)72227-5","article-title":"Variation of Milk Citrate with Stage of Lactation and De Novo Fatty Acid Synthesis in Dairy Cows","volume":"89","author":"Garnsworthy","year":"2006","journal-title":"J. Dairy Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.foodhyd.2018.09.032","article-title":"Membrane-Based Fractionation, Enzymatic Dephosphorylation, and Gastrointestinal Digestibility of \u03b2-Casein Enriched Serum Protein Ingredients","volume":"88","author":"Liu","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_39","first-page":"185","article-title":"Content of Furosine in Infant Formulae and Follow-on Formulae","volume":"57","year":"2007","journal-title":"Pol. J. Food Nutr. Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"235","DOI":"10.4315\/0362-028X-61.2.235","article-title":"Maillard Reaction in Milk-Based Foods: Nutritional Consequences","volume":"61","author":"Pizzoferrato","year":"1998","journal-title":"J. Food Prot."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"587","DOI":"10.1002\/jsfa.1078","article-title":"Effect of Storage on Non-enzymatic Browning of Liquid Infant Milk Formulae","volume":"82","year":"2002","journal-title":"J. Sci. Food Agric."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"166","DOI":"10.1111\/j.1399-3011.1989.tb00227.x","article-title":"Solubility of Peptides in Trichloroacetic Acid (TCA) Solutions Hypothesis on the Precipitation Mechanism","volume":"34","author":"Yvon","year":"1989","journal-title":"Int. J. Pept. Protein Res."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/0958-6946(95)00026-7","article-title":"Characteristics and Potential Uses of the Casein Macropeptide","volume":"6","author":"Buchheim","year":"1996","journal-title":"Int. Dairy J."},{"key":"ref_44","unstructured":"National Health Commission of the People\u2019s Republic of China, and State Administration for Market Regulation (2021). National Food Safety Standard: Infant Formula GB 10765-2021, State Administration for Market Regulation."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"5455","DOI":"10.3168\/jds.2012-6497","article-title":"Protein, Casein, and Micellar Salts in Milk: Current Content and Historical Perspectives","volume":"96","author":"Bijl","year":"2013","journal-title":"J. Dairy Sci."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., and O\u2019Mahony, J.A. (2015). Salts of Milk. Dairy Chemistry and Biochemistry, Springer.","DOI":"10.1007\/978-3-319-14892-2"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"109970","DOI":"10.1016\/j.foodhyd.2024.109970","article-title":"Influence of Citrate- and Phosphate-Based Calcium Sequestering Salts on the Disruption of Casein Micelles","volume":"153","author":"Deshwal","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"129","DOI":"10.1017\/S0022029913000630","article-title":"Influence of Micellar Calcium and Phosphorus on Rennet Coagulation Properties of Cows Milk","volume":"81","author":"Malacarne","year":"2014","journal-title":"J. Dairy Res."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"105064","DOI":"10.1016\/j.idairyj.2021.105064","article-title":"Variation in Casein Distribution and Mineralisation in the Milk from Holstein-Friesian Cows","volume":"119","author":"Huppertz","year":"2021","journal-title":"Int. Dairy J."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"995","DOI":"10.14309\/ajg.0000000000001779","article-title":"Pediatric Aspects of Nutrition Interventions for Disorders of Gut-Brain Interaction","volume":"117","author":"Nurko","year":"2022","journal-title":"Off. J. Am. Coll. Gastroenterol."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1427","DOI":"10.1080\/10408398.2011.640757","article-title":"Specificity of Infant Digestive Conditions: Some Clues for Developing Relevant In Vitro Models","volume":"54","author":"Bourlieu","year":"2014","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"2422","DOI":"10.1080\/10408398.2019.1646703","article-title":"How Processing May Affect Milk Protein Digestion and Overall Physiological Outcomes: A Systematic Review","volume":"60","author":"Lambers","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.ijbiomac.2018.01.114","article-title":"Glycation of Whey Proteins: Technological and Nutritional Implications","volume":"112","year":"2018","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1039\/C9FO02097G","article-title":"Lysine Blockage of Milk Proteins in Infant Formula Impairs Overall Protein Digestibility and Peptide Release","volume":"11","author":"Zenker","year":"2020","journal-title":"Food Funct."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.tifs.2019.09.021","article-title":"Recent Advances in Processing Technology to Reduce 5-Hydroxymethylfurfural in Foods","volume":"93","author":"Lee","year":"2019","journal-title":"Trends Food Sci. Technol."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/19\/3445\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T04:35:27Z","timestamp":1760070927000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/19\/3445"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,8]]},"references-count":55,"journal-issue":{"issue":"19","published-online":{"date-parts":[[2025,10]]}},"alternative-id":["foods14193445"],"URL":"https:\/\/doi.org\/10.3390\/foods14193445","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10,8]]}}}