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Granulation behaviour of high lactose dairy superconcentrates
Maheshchandra H. Patil, Laura T. O'Donoghue, Doll Chutani, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Romain Jeantet and Eoin G. Murphy Powder Technology 438 119584 (2024) https://doi.org/10.1016/j.powtec.2024.119584
Characterization of the superconcentration and granulation steps of a disruptive spray-drying free process for the manufacture of dairy powders
Maheshchandra H. Patil, Eoin G. Murphy, Gaëlle Tanguy, Cécile Le Floch-Fouéré and Romain Jeantet Journal of Food Engineering 317 110865 (2022) https://doi.org/10.1016/j.jfoodeng.2021.110865
Infant milk formulae processing: Effect of wet-mix total solids and heat treatment temperature on rheological, emulsifying and nutritional properties
Impact of wet-mix total solids content and heat treatment on physicochemical and techno-functional properties of infant milk formula powders
Mariana Rodríguez Arzuaga, Denise Felix da Silva, Epameinondas Xanthakis, Kataneh Aalaei, Tomasz Pawel Czaja, María Cristina Añón, Analía G. Abraham and Lilia Ahrné Powder Technology 390 473 (2021) https://doi.org/10.1016/j.powtec.2021.05.093
Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders
Energy efficient spray drying by increased feed dry matter content: investigations on the applicability of Air-Core-Liquid-Ring atomization on pilot scale
Heat induced conformational changes of whey proteins in model infant formulae: Effect of casein and inulin
Mariana Rodríguez Arzuaga, Alejandra Bosch, María Cristina Añón and Analía Graciela Abraham International Dairy Journal 105 104695 (2020) https://doi.org/10.1016/j.idairyj.2020.104695
Evaluation and validation of an inline Coriolis flowmeter to measure dynamic viscosity during laboratory and pilot-scale food processing
Archana Bista, Sean A. Hogan, Colm P. O'Donnell, John T. Tobin and Norah O'Shea Innovative Food Science & Emerging Technologies 54 211 (2019) https://doi.org/10.1016/j.ifset.2019.05.004
Influence of storage conditions on the functional properties of micellar casein powder
Sarah Nasser, Anne Moreau, Romain Jeantet, Alain Hédoux and Guillaume Delaplace Food and Bioproducts Processing 106 181 (2017) https://doi.org/10.1016/j.fbp.2017.09.004
Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale
Marion Bédas, Gaëlle Tanguy, Anne Dolivet, Serge Méjean, Fréderic Gaucheron, Gilles Garric, Gaylord Senard, Romain Jeantet and Pierre Schuck LWT - Food Science and Technology 79 355 (2017) https://doi.org/10.1016/j.lwt.2017.01.061
Lactose crystallization in milk protein concentrate and its effects on rheology
10th International Symposium on Process Systems Engineering: Part A
Tien-I Lin, Glauce De Souza and Brent Young Computer Aided Chemical Engineering, 10th International Symposium on Process Systems Engineering: Part A 27 1371 (2009) https://doi.org/10.1016/S1570-7946(09)70619-4
The Formation of Calcium Lactate Crystals is Responsible for Concentrated Acid Whey Thickening