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Cited article:
P. Schuck , M. Piot , S. Méjean , Y. Le Graet , J. Fauquant , G. Brulé , J.L. Maubois
Lait, 74 5 (1994) 375-388
Accepted: 1994-06-30
This article has been cited by the following article(s):
114 articles | Pages:
A Protein Kinase is Located in the Micellar Fraction of Fresh Pasteurized Skimmed Farm Milk
P. Lovisi, P. Jolivet, F. Jagic, D. Dalgleish and T. Chardot Journal of Dairy Science 86 (4) 1147 (2003) https://doi.org/10.3168/jds.S0022-0302(03)73697-2
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C. Garnier, C. Michon, S. Durand, et al. Colloids and Surfaces B: Biointerfaces 31 (1-4) 177 (2003) https://doi.org/10.1016/S0927-7765(03)00137-1
Rehydration of casein powders: effects of added mineral salts and salt addition methods on water transfer
P Schuck, A Davenel, F Mariette, et al. International Dairy Journal 12 (1) 51 (2002) https://doi.org/10.1016/S0958-6946(01)00090-5
Micellar Casein Gelation at High Sucrose Content
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Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC)
Anne Le Dean, Francois Mariette, Tiphaine Lucas and Michele Marin LWT - Food Science and Technology 34 (5) 299 (2001) https://doi.org/10.1006/fstl.2001.0765
Recent and Emerging Applications of Membrane Processes in the Food and Dairy Industry
G. Daufin, J.-P. Escudier, H. Carrère, et al. Food and Bioproducts Processing 79 (2) 89 (2001) https://doi.org/10.1205/096030801750286131
Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels
C Schorsch, H Carrie, A.H Clark and I.T Norton International Dairy Journal 10 (8) 519 (2000) https://doi.org/10.1016/S0958-6946(00)00052-2
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C. Schorsch, M.G. Jones and I.T. Norton Gums and Stabilisers for the Food Industry 10 292 (2000) https://doi.org/10.1533/9781845698355.4.292
Identification of low molar mass peptides released during sterilization of milk
F Gaucheron, D Mollé, V Briard and J Léonil International Dairy Journal 9 (8) 515 (1999) https://doi.org/10.1016/S0958-6946(99)00121-1
DEHYDRATION BY DESORPTION AND BY SPRAY DRYING OF DAIRY PROTEINS: INFLUENCE OF THE MINERAL ENVIRONMENT
P. Schuck, V. Briard, S. Méjean, et al. Drying Technology 17 (7-8) 1347 (1999) https://doi.org/10.1080/07373939908917619
Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems
C. Schorsch, M.G. Jones and I.T. Norton Food Hydrocolloids 13 (2) 89 (1999) https://doi.org/10.1016/S0268-005X(98)00074-5
Behaviour of milk protein/polysaccharide systems in high sucrose
C Schorsch, A.H Clark, M.G Jones and I.T Norton Colloids and Surfaces B: Biointerfaces 12 (3-6) 317 (1999) https://doi.org/10.1016/S0927-7765(98)00086-1
SIMULATION OF WATER TRANSFER IN SPRAY DRYING
P. Schuck, M. Roignant, G. BrulÉ, et al. Drying Technology 16 (7) 1371 (1998) https://doi.org/10.1080/07373939808917466
Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk
F. Gaucheron, M.H. Famelart, F. Mariette, et al. Food Chemistry 59 (3) 439 (1997) https://doi.org/10.1016/S0308-8146(96)00301-9
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