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Cited article:

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

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

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

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

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