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Changes of microbiological and physicochemical properties in Chinese infant formula caused by high heat treatment applied on concentrated milk

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Reconstitution followed by non-targeted mid-infrared analysis as a workable and cost-effective solution to overcome the blending duality in milk powder adulteration detection

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Assessment of infant formula quality and composition using Vis-NIR, MIR and Raman process analytical technologies

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Plant proteins partially replacing dairy proteins greatly influence infant formula functionalities

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Laser‐induced volume changes during confocal Raman microscopy of whey‐protein‐stabilized emulsions and their relationship to protein content and particle diameters

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