"Milk Proteins" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The major protein constituents of milk are CASEINS and whey proteins such as LACTALBUMIN and LACTOGLOBULINS. IMMUNOGLOBULINS occur in high concentrations in COLOSTRUM and in relatively lower concentrations in milk. (Singleton and Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed, p554)
| Descriptor ID |
D008894
|
| MeSH Number(s) |
D12.776.256.626 G07.203.300.350.525.520 G07.203.300.428.626 J02.500.350.525.520 J02.500.428.626
|
| Concept/Terms |
Milk Proteins- Milk Proteins
- Proteins, Milk
- Milk Protein
- Protein, Milk
|
Below are MeSH descriptors whose meaning is more general than "Milk Proteins".
Below are MeSH descriptors whose meaning is more specific than "Milk Proteins".
This graph shows the total number of publications written about "Milk Proteins" by people in this website by year, and whether "Milk Proteins" was a major or minor topic of these publications.
To see the data from this visualization as text,
click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 1997 | 3 | 0 | 3 |
| 1998 | 1 | 0 | 1 |
| 1999 | 1 | 0 | 1 |
| 2000 | 2 | 0 | 2 |
| 2001 | 1 | 0 | 1 |
| 2003 | 2 | 0 | 2 |
| 2004 | 3 | 0 | 3 |
| 2005 | 0 | 1 | 1 |
| 2006 | 1 | 1 | 2 |
| 2007 | 1 | 1 | 2 |
| 2008 | 1 | 1 | 2 |
| 2010 | 1 | 0 | 1 |
| 2011 | 1 | 0 | 1 |
| 2012 | 1 | 1 | 2 |
| 2013 | 2 | 0 | 2 |
| 2014 | 3 | 0 | 3 |
| 2016 | 1 | 0 | 1 |
| 2018 | 1 | 0 | 1 |
| 2020 | 1 | 0 | 1 |
| 2022 | 0 | 1 | 1 |
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click here.
Below are the most recent publications written about "Milk Proteins" by people in Profiles.
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Switkowski KM, Oken E, Rifas-Shiman SL, Camargo CA, Gold DR, Sordillo JE, Lightdale JR. Timing of Cow's Milk Protein Introduction and Childhood Adverse Reactions to Cow's Milk. J Allergy Clin Immunol Pract. 2022 10; 10(10):2713-2721.e2.
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Li G, Young CH, Snow B, Christensen AO, Demoruelle MK, Nemmara VV, Thompson PR, Rothfuss HM, Cherrington BD. Identification and Characterization of the Lactating Mouse Mammary Gland Citrullinome. Int J Mol Sci. 2020 Apr 10; 21(7).
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Chen X, McClements DJ, Zhu Y, Chen Y, Zou L, Liu W, Cheng C, Fu D, Liu C. Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions. Food Res Int. 2018 12; 114:30-37.
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Arroyo-Maya IJ, Campos-Ter?n J, Hern?ndez-Arana A, McClements DJ. Characterization of flavonoid-protein interactions using fluorescence spectroscopy: Binding of pelargonidin to dairy proteins. Food Chem. 2016 Dec 15; 213:431-439.
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Qiu C, Zhao M, Decker EA, McClements DJ. Influence of protein type on oxidation and digestibility of fish oil-in-water emulsions: gliadin, caseinate, and whey protein. Food Chem. 2015 May 15; 175:249-57.
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Makkhun S, Khosla A, Foster T, McClements DJ, Grundy MM, Gray DA. Impact of extraneous proteins on the gastrointestinal fate of sunflower seed (Helianthus annuus) oil bodies: a simulated gastrointestinal tract study. Food Funct. 2015 Jan; 6(1):125-34.
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Xu D, Yuan F, Gao Y, Panya A, McClements DJ, Decker EA. Influence of whey protein-beet pectin conjugate on the properties and digestibility of ?-carotene emulsion during in vitro digestion. Food Chem. 2014 Aug 01; 156:374-9.
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Wu BC, Degner B, McClements DJ. Creation of reduced fat foods: influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions. Food Chem. 2013 Dec 15; 141(4):3393-401.
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Xu D, Yuan F, Gao Y, McClements DJ, Decker EA. Influence of pH, metal chelator, free radical scavenger and interfacial characteristics on the oxidative stability of ?-carotene in conjugated whey protein-pectin stabilised emulsion. Food Chem. 2013 Aug 15; 139(1-4):1098-104.
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Qin W, Zhang K, Kliethermes B, Ruhlen RL, Browne EP, Arcaro KF, Sauter ER. Differential expression of cancer associated proteins in breast milk based on age at first full term pregnancy. BMC Cancer. 2012 Mar 21; 12:100.