1. An interactomics overview of the human and bovine milk proteome over lactation. Issue 1 (December 2016) Authors: Zhang, Lina; van Dijk, Aalt; Hettinga, Kasper Journal: Proteome science Issue: Volume 15:Issue 1(2017) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Bovine milk fatty acid and triacylglycerol composition and structure differ between early and late lactation influencing milk fat solid fat content. (August 2022) Authors: Pacheco-Pappenheim, Sara; Yener, Sine; Goselink, Roselinde; Quintanilla-Carvajal, Maria Ximena; van Valenberg, Hein J.F.; Hettinga, Kasper Journal: International dairy journal Issue: Volume 131(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Can recombinant milk proteins replace those produced by animals?. (June 2022) Authors: Hettinga, Kasper; Bijl, Etske Journal: Current opinion in biotechnology Issue: Volume 75(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in the milk serum proteome after thermal and non-thermal treatment. (December 2020) Authors: Liu, Yaowei; Xiong, Ling; Kontopodi, Eva; Boeren, Sjef; Zhang, Lina; Zhou, Peng; Hettinga, Kasper Journal: Innovative food science & emerging technologies Issue: Volume 66(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Characterizing the changes of bovine milk serum proteins after simulated industrial processing. (November 2020) Authors: Liu, Yaowei; Zhang, Wenjin; Zhang, Lina; Hettinga, Kasper; Zhou, Peng Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 133(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Current progress of emerging technologies in human and animals' milk processing: Retention of immune‐active components and microbial safety. Issue 5 (29th August 2022) Authors: Liu, Yaowei; Hettinga, Kasper; Liu, Dasong; Zhang, Lina; Zhou, Peng Journal: Comprehensive reviews in food science and food safety Issue: Volume 21:Issue 5(2022) Page Start: 4327 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Dairy farming system markers: The correlation of forage and milk fatty acid profiles from organic, pasture and conventional systems in the Netherlands. (1st June 2020) Authors: Liu, Ningjing; Pustjens, Annemieke M.; Erasmus, Sara W.; Yang, Yuzheng; Hettinga, Kasper; van Ruth, Saskia M. Journal: Food chemistry Issue: Volume 314(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin. (15th October 2018) Authors: Zhang, Chunyue; Bijl, Etske; Hettinga, Kasper Journal: Food chemistry Issue: Volume 263(2018) Page Start: 127 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Dietary d‐Lactate Intake Facilitates Inflammatory Resolution by Modulating M1 Macrophage Polarization. Issue 24 (31st October 2022) Authors: Yan, Yongheng; Li, Xiu; Yang, Qin; Zhang, Hao; Hettinga, Kasper; Li, Haitao; Chen, Wei Journal: Molecular nutrition & food research Issue: Volume 66:Issue 24(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of heat treatment on bacteriostatic activity and protein profile of bovine whey proteins. (January 2020) Authors: Xiong, Ling; Li, Chengkang; Boeren, Sjef; Vervoort, Jacques; Hettinga, Kasper Journal: Food research international Issue: Volume 127(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗