Concepedia

Bioactive Component Stability

Bioactive Component Stability is a biochemical property that denotes the capacity of biologically active molecules in milk to maintain their structural integrity and functional efficacy under varying environmental, processing, and storage conditions.

63

Publications

2.5K

Citations

322

Authors

116

Institutions

Publications per year

2017–2026

32

Parents

Publications

63

Milk intelligence: Mining milk for bioactive substances associated with human health

Susan Mills, R. Paul Ross, Colin Hill et al. · International Dairy Journal · 2011 · 277 citations

, , +16

Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions

Akihiro Nakamura, Hitoshi Furuta, Masayoshi Kato et al. · Food Hydrocolloids · 2003 · 127 citations

, , +16

Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens)

C Nora, Cecília Dal-Ri Müller, Gicele Sbardelotto De Bona et al. · Journal of Food Composition and Analysis · 2014 · 85 citations

, , +15

Chemical stability of astaxanthin nanodispersions in orange juice and skimmed milk as model food systems

Navideh Anarjan, Chin Ping Tan · Food Chemistry · 2013 · 84 citations

, , +11

In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes

Brij Pal Singh, Shilpa Vij · LWT · 2018 · 83 citations

, , +17

1–5 of 63

Authors

322

  1. AK
    Ashish Kumar Singh

    National Dairy Research Institute, India

    3 publications · 76 citations

    3

    h-index

  2. SA
    Sumit Arora

    National Dairy Research Institute, India

    2 publications · 41 citations

    2

    h-index

  3. NP
    Nagendra P. Shah

    Victoria University, Australia

    2 publications · 98 citations

    2

    h-index

  4. PD
    Pravin Digambar Sawale

    National Dairy Research Institute, India

    2 publications · 53 citations

    2

    h-index

  5. MH
    Mohammad Hosein Farzaei

    Kermanshah University of Medical Sciences, Iran

    1 publications · 30 citations

    1

    h-index

1–5 of 322

Institutions

116

  1. National Dairy Research Institute

    Karnāl, India

    5 h-index

    19 publications

    582 citations

  2. The Ohio State University

    Columbus, United States

    3 h-index

    9 publications

    329 citations

  3. State Key Laboratory of Food Science and Technology

    Wuxi, China

    2 h-index

    9 publications

    249 citations

  4. Jiangnan University

    Wuxi, China

    2 h-index

    9 publications

    249 citations

  5. University of Hong Kong

    Pok Fu Lam, Hong Kong

    2 h-index

    3 publications

    140 citations

  6. National and Kapodistrian University of Athens

    Athens, Greece

    2 h-index

    7 publications

    200 citations

  7. Shanghai Jiao Tong University

    Shanghai, China

    2 h-index

    2 publications

    57 citations

  8. University College Cork

    Cork, Ireland

    1 h-index

    4 publications

    1.1K citations

1–8 of 116

Venues

  1. Food Chemistry

    7 publications · 327 citations

    7

    h-index

  2. Food Bioscience

    4 publications · 88 citations

    4

    h-index

  3. Food Hydrocolloids

    4 publications · 249 citations

    4

    h-index

  4. LWT

    3 publications · 185 citations

    3

    h-index

  5. International Dairy Journal

    3 publications · 308 citations

    3

    h-index

1–5