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Journal of Dairy Science|June 16, 2015
Perspective on calf and mammary gland development through changes in the bovine milk proteome over a complete lactationLina Zhang, Sjef Boeren, Jos A Hageman, et al.Plos One|February 19, 2015
Bovine milk proteome in the first 9 days: protein interactions in maturation of the immune and digestive system of the newbornLina Zhang, Sjef Boeren, Jos A Hageman, et al.Talanta|April 21, 2018
Evaluation of portable near-infrared spectroscopy for organic milk authenticationNingjing Liu, Hector Aya Parra, Annemieke Pustjens, et al.Nutrients|September 1, 2017
Effect of Processing Intensity on Immunologically Active Bovine Milk Serum ProteinsTabea Brick, Markus Ege, Sjef Boeren, et al.Frontiers in Pediatrics|February 7, 2022
High-Temperature Short-Time Preserves Human Milk's Bioactive Proteins and Their Function Better Than Pasteurization Techniques With Long Processing TimesEva Kontopodi, Sjef Boeren, Bernd Stahl, et al.Nutrients|December 17, 2024
A Comprehensive Review on Dietary Polysaccharides as Prebiotics, Synbiotics, and Postbiotics in Infant Formula and Their Influences on Gut MicrobiotaWenyuan Zhang, Yanli Zhang, Yaqi Zhao, et al.Food Chemistry|January 28, 2020
Dairy farming system markers: The correlation of forage and milk fatty acid profiles from organic, pasture and conventional systems in the NetherlandsNingjing Liu, Annemieke M Pustjens, Sara W Erasmus, et al.Frontiers in Nutrition|February 1, 2021
A THP-1 Cell Line-Based Exploration of Immune Responses Toward Heat-Treated BLGYing Deng, Coen Govers, Ellen Ter Beest, et al.Food Research International (Ottawa, Ont.)|April 20, 2019
Hydrophobicity and aggregation, but not glycation, are key determinants for uptake of thermally processed β-lactoglobulin by THP-1 macrophagesYing Deng, Coen Govers, Shanna Bastiaan-Net, et al.Journal of Dairy Science|February 19, 2022
Feeding hydrogenated palm fatty acids and rumen-protected protein to lactating Holstein-Friesian dairy cows modifies milk fat triacylglycerol composition and structure, and solid fat contentSara Pacheco-Pappenheim, Sine Yener, Kelly Nichols, et al.Pageof 8