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).
Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility
Sarah Nasser, Alain Hédoux, Alexandre Giuliani, Cécile Le Floch‐Fouéré, Véronique Santé‐Lhoutellier, Isabelle de Waele and Guillaume Delaplace Journal of the Science of Food and Agriculture 98(6) 2243 (2018) https://doi.org/10.1002/jsfa.8711
Non-Equilibrium States and Glass Transitions in Foods
Simultaneous Presence of PrtH and PrtH2 Proteinases in
Lactobacillus helveticus
Strains Improves Breakdown of the Pure α
s1
-Casein
L. Sadat-Mekmene, J. Jardin, C. Corre, D. Mollé, R. Richoux, M.-M. Delage, S. Lortal and V. Gagnaire Applied and Environmental Microbiology 77(1) 179 (2011) https://doi.org/10.1128/AEM.01466-10
Structure of casein micelles in milk protein concentrate powders via small angle X-ray scattering
Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects
Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari Dairy Science & Technology 90(2-3) 335 (2010) https://doi.org/10.1051/dst/2010002
Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures
Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, et al. Dairy Science & Technology 90(2-3) 287 (2010) https://doi.org/10.1051/dst/2009057
Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage
A. Mimouni, H.C. Deeth, A.K. Whittaker, M.J. Gidley and B.R. Bhandari Journal of Dairy Science 93(2) 463 (2010) https://doi.org/10.3168/jds.2009-2369
Theoretical Model for Calculating Ionic Equilibria in Milk as a Function of pH: Comparison to Experiment
Omar Mekmene, Yvon Le Graët and Frédéric Gaucheron Journal of Agricultural and Food Chemistry 58(7) 4440 (2010) https://doi.org/10.1021/jf903628r
Characterization of Heat-Induced Changes in Skim Milk Using Asymmetrical Flow Field-Flow Fractionation Coupled with Multiangle Laser Light Scattering
Fanny Guyomarc’h, Frédéric Violleau, Olivier Surel and Marie-Hélène Famelart Journal of Agricultural and Food Chemistry 58(24) 12592 (2010) https://doi.org/10.1021/jf102808f
Acid gelation of colloidal calcium phosphate-depleted preheated milk
Marie-Hélène Famelart, Géraldine Gauvin, Denis Pâquet and Gérard Brulé Dairy Science and Technology 89(3-4) 335 (2009) https://doi.org/10.1051/dst/2009014
Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy
Fanny Guyomarc’h, Marlène Jemin, Véronique Le Tilly, Marie-Noëlle Madec and Marie-Hélène Famelart Journal of Agricultural and Food Chemistry 57(13) 5910 (2009) https://doi.org/10.1021/jf804042k
Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier International Journal of Food Microbiology 131(1) 10 (2009) https://doi.org/10.1016/j.ijfoodmicro.2008.08.022
Antonio de Carvalho and J Maubois Contemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 33 (2009) https://doi.org/10.1201/9781420090390-c3
Rehydration process of milk protein concentrate powder monitored by static light scattering
Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates
Fanny Guyomarc’h, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart Journal of Agricultural and Food Chemistry 55(26) 10986 (2007) https://doi.org/10.1021/jf0722304
Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions
Fanny Guyomarc’h, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart Le Lait 87(2) 119 (2007) https://doi.org/10.1051/lait:2007003
The role of surface tension of re-used caustic soda on the cleaning efficiency in dairy plants
Structure and rheological behavior of casein micelle suspensions during ultrafiltration process
F. Pignon, G. Belina, T. Narayanan, X. Paubel, A. Magnin and G. Gésan-Guiziou The Journal of Chemical Physics 121(16) 8138 (2004) https://doi.org/10.1063/1.1800931
Application of gas/liquid two-phase flows during crossflow microfiltration of skimmed milk under constant flux conditions
