Fractionation of globular milk fat by membrane microfiltration
Lait, 80 1 (2000) 93-98
Articles citing this article
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).
Cited article:
This article has been cited by the following article(s):
Major Advances in Concentrated and Dry Milk Products, Cheese, and Milk Fat-Based Spreads
D.R. Henning, R.J. Baer, A.N. Hassan and R. DaveJournal of Dairy Science 89 (4) 1179 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72187-7
The Linear Relationship Between the Proportion of Fresh Grass in the Cow Diet, Milk Fatty Acid Composition, and Butter Properties
S. Couvreur, C. Hurtaud, C. Lopez, L. Delaby and J.L. PeyraudJournal of Dairy Science 89 (6) 1956 (2006)
https://doi.org/10.3168/jds.S0022-0302(06)72263-9
Membrane fractionation of milk: state of the art and challenges
G. Brans, C.G.P.H. Schroën, R.G.M. van der Sman and R.M. BoomJournal of Membrane Science 243 (1-2) 263 (2004)
https://doi.org/10.1016/j.memsci.2004.06.029
General Aspects
V.V. Mistry and J.-L. MauboisCheese: Chemistry, Physics and Microbiology, General Aspects 1 261 (2004)
https://doi.org/10.1016/S1874-558X(04)80070-8
Food Preservation Techniques
A.S. GrandisonFood Preservation Techniques 263 (2003)
https://doi.org/10.1533/9781855737143.3.263
Apparent ζ-potential as a tool to assess mechanical damages to the milk fat globule membrane
Marie-Caroline Michalski, Françoise Michel, Damien Sainmont and Valérie BriardColloids and Surfaces B: Biointerfaces 23 (1) 23 (2002)
https://doi.org/10.1016/S0927-7765(01)00203-X
Thermal and Structural Behavior of Milk Fat
Christelle Lopez, Claudie Bourgaux, Pierre Lesieur, et al.Journal of Colloid and Interface Science 254 (1) 64 (2002)
https://doi.org/10.1006/jcis.2002.8548
The Composition of the Milk Fat Globule Surface Alters the Structural Characteristics of the Coagulum
C. Lopez and E. DufourJournal of Colloid and Interface Science 233 (2) 241 (2001)
https://doi.org/10.1006/jcis.2000.7255
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
Low fat cheese technology
Vikram V. MistryInternational Dairy Journal 11 (4-7) 413 (2001)
https://doi.org/10.1016/S0958-6946(01)00077-2