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).
Effects of thermal treatments on physicochemical properties and peptide profiles of infant formula protein model based on peptidomics
Xiaomeng Sun, Li Wang, Shuai Wang, Yixuan Tan, Yujia Zhu, Qingyun Wang, Weibing Tao and Lanxia Qin International Journal of Dairy Technology 77(3) 949 (2024) https://doi.org/10.1111/1471-0307.13069
Raw milk kefir: microbiota, bioactive peptides, and immune modulation
Ton Baars, Betty van Esch, Luuk van Ooijen, Zuomin Zhang, Pieter Dekker, Sjef Boeren, Mara Diks, Johan Garssen, Kasper Hettinga and Remco Kort Food & Function 14(3) 1648 (2023) https://doi.org/10.1039/D2FO03248A
Modification of Enzymatic Coagulation for Ultra-High Temperature Treated Milk and Recombined Milk from Whole Milk Powder
Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou and Golfo Moatsou Foods 10(1) 184 (2021) https://doi.org/10.3390/foods10010184
Effect of ultrasound intensity on the functional characteristics of rennet‐coagulated skim milk
Ahmed R. A. Hammam, Sergio I. Martinez‐Monteagudo, Lloyd E. Metzger and Khalid A. Alsaleem Journal of Food Process Engineering 44(9) (2021) https://doi.org/10.1111/jfpe.13800
Structural characterization of heat-induced protein aggregates in model infant milk formulas
Amira Halabi, Amélie Deglaire, Marie Hennetier, Fréderic Violleau, Agnès Burel, Said Bouhallab, Didier Dupont and Thomas Croguennec Food Hydrocolloids 107 105928 (2020) https://doi.org/10.1016/j.foodhyd.2020.105928
Effect of heating milk on whey protein denaturation and cheese-making properties
Amaltheys: A fluorescence-based analyzer to assess cheese milk denatured whey proteins
Pierre Lacotte, Franck Gomez, Floriane Bardeau, Sabine Muller, Abdelhaq Acharid, Xavier Quervel, Philippe Trossat and Inès Birlouez-Aragon Journal of Dairy Science 98(10) 6668 (2015) https://doi.org/10.3168/jds.2015-9412
Cristina Stewart Bogsan, Luis Augusto Nero and Svetoslav Dimitrov Todorov 27 1 (2015) https://doi.org/10.1007/978-3-319-23177-8_1
Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments
Prashanti Kethireddipalli and Arthur R. Hill Journal of Agricultural and Food Chemistry 63(43) 9389 (2015) https://doi.org/10.1021/jf504167v
Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels
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
Different proteomic profiles of sweet whey and rennet casein obtained after preparation from raw versus heat-treated skimmed milk
Lotte Bach Larsen, Anna Wedholm-Pallas, Helena Lindmark-Månsson and Anders Andrén Dairy Science & Technology 90(6) 641 (2010) https://doi.org/10.1051/dst/2010024
Ultrasonic processing of dairy systems in large scale reactors
