The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Effects of metal ions on cyanocobalamin stability in heated milk protein‐based matrices
Yi Ding, Li Yin Choy, Min Hui Chew, Qi Lin and Paul W. Johns International Journal of Food Science & Technology 57(11) 7349 (2022) https://doi.org/10.1111/ijfs.16089
Effects of Proteins and Mineral Ions on the Physicochemical Properties of 1,3-Dioleoyl-2-Palmitoylglycerol Emulsion to Mimic a Liquid Infant Formula
Effect of partial substitution of
NaCl
by
KCl
,
CaCl
2
, and
MgCl
2
on properties of mixed gelation from myofibrillar protein and
Flammulina velutipes
protein
Jingrong Hu, Cuiping Feng, Zhihui Yu and Yingchun Zhu Journal of Food Processing and Preservation 46(5) (2022) https://doi.org/10.1111/jfpp.16525
Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions
Antioxidant and antibacterial activities, interfacial and emulsifying properties of the apo and holo forms of purified camel and bovine α-lactalbumin
Roua Lajnaf, Houda Gharsallah, Mourad Jridi, Hamadi Attia and M.A. Ayadi International Journal of Biological Macromolecules 165 205 (2020) https://doi.org/10.1016/j.ijbiomac.2020.09.201
Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C
Baoyu Yang, Shuwen Zhang, Xiaoyang Pang, Jing Lu, Zheng Wu, Yuanchun Yue, Tong Wang, Zhumao Jiang and Jiaping Lv Journal of Food Process Engineering 43(2) (2020) https://doi.org/10.1111/jfpe.13334
Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin
Effect of whey protein‐iron based edible coating on the quality of Paneer and process optimisation
Parameshwar S Jotarkar, Narender R Panjagari, Ashish K Singh and Sumit Arora International Journal of Dairy Technology 71(2) 395 (2018) https://doi.org/10.1111/1471-0307.12478
Impact of the environmental conditions and substrate pre-treatment on whey protein hydrolysis: A review
Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, et al. Journal of Dairy Science 99(8) 6164 (2016) https://doi.org/10.3168/jds.2016-11090
Iron binding to caseins in the presence of orthophosphate
Alpha‐Lactalbumin: Its Production Technologies and Bioactive Peptides
Samuel Mburu Kamau, Seronei Chelulei Cheison, Wei Chen, Xiao‐Ming Liu and Rong‐Rong Lu Comprehensive Reviews in Food Science and Food Safety 9(2) 197 (2010) https://doi.org/10.1111/j.1541-4337.2009.00100.x
Iron fortification of skim milk: Minerals and 57Fe Mössbauer study
The effects of α-lactabumin and whey protein concentrate on dry matter recovery, TCA soluble protein levels, and peptide distribution in the rat gastrointestinal tract
Odile T Pantako, Lise Lemieux and Jean Amiot Canadian Journal of Physiology and Pharmacology 79(4) 320 (2001) https://doi.org/10.1139/y00-126
Biologically active factors in bovine milk and dairy byproducts: Influence on cell culture
C. Guimont, E. Marchall, J. M. Girardet, G. Linden and Hajime Otani Critical Reviews in Food Science and Nutrition 37(4) 393 (1997) https://doi.org/10.1080/10408399709527780
Physicochemical characterization of iron-supplemented skim milk
Effects des protéines laitières sur l'absorption de Ca et P mesurée par les variations temporelles de leurs teneurs dans l'aorte et la veine porte chez le rat
