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):

EFFECT OF VARYING LEVELS OF ADDED CALCIUM ON THE BIOCHEMISTRY, TEXTURE AND MICRO-STRUCTURE OF FRESH CHEESE CONTAINING SESAME PROTEIN ISOLATE

XIAO MING LU, FANG LEI ZUO, JIAN YUN ZHAO, et al.
Journal of Food Biochemistry 36 (6) 706 (2012)
DOI: 10.1111/j.1745-4514.2011.00593.x
See this article

Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium

Martin Beaulieu, Sylvie L. Turgeon and Jean-Louis Doublier
International Dairy Journal 11 (11-12) 961 (2001)
DOI: 10.1016/S0958-6946(01)00127-3
See this article

High pressure-induced gel formation of milk and whey concentrates

M.-H. Famelart, L. Chapron, M. Piot, G. Brulé and C. Durier
Journal of Food Engineering 36 (2) 149 (1998)
DOI: 10.1016/S0260-8774(98)00048-X
See this article

Caseinomacropeptide modifies the heat-induced denaturation–aggregation process of β-lactoglobulin

Thomas Croguennec, Ning Leng, Pascaline Hamon, et al.
International Dairy Journal 36 (1) 55 (2014)
DOI: 10.1016/j.idairyj.2014.01.004
See this article

Improvement and modification of whey protein gel texture using polysaccharides

Sylvie L Turgeon and Martin Beaulieu
Food Hydrocolloids 15 (4-6) 583 (2001)
DOI: 10.1016/S0268-005X(01)00064-9
See this article

Oscillatory rheological study of the effects of pH and salts on gel development in heated whey protein concentrate solutions

Qingnong Tang, Owen J. McCarthy and Peter A. Munro
Journal of Dairy Research 62 (3) 469 (1995)
DOI: 10.1017/S0022029900031162
See this article

Stability and rheological properties of salad dressing containing peptidic fractions of whey proteins

Sylvie L. Turgeon, Christian Sanchez, Sylvie F. Gauthier and Paul Paquin
International Dairy Journal 6 (6) 645 (1996)
DOI: 10.1016/0958-6946(95)00054-2
See this article

Properties of gels from whey protein concentrate and honey at different pHs

Diego K Yamul and Cecilia E Lupano
Food Research International 36 (1) 25 (2003)
DOI: 10.1016/S0963-9969(02)00104-7
See this article

Whey protein concentrate gels with honey and wheat flour

Diego K. Yamul and Cecilia E. Lupano
Food Research International 38 (5) 511 (2005)
DOI: 10.1016/j.foodres.2004.11.005
See this article

Gelation of mixed systems whey protein concentrate–gluten in acidic conditions

Cecilia Elena Lupano
Food Research International 33 (8) 691 (2000)
DOI: 10.1016/S0963-9969(00)00114-9
See this article

Viscoelastic characteristics of whey protein systems at neutral pH

Paulo B. Fernandes
Food Hydrocolloids 8 (3-4) 277 (1994)
DOI: 10.1016/S0268-005X(09)80340-8
See this article

Composite structure formation in whey protein stabilized O/W emulsions. I. Influence of the dispersed phase on viscoelastic properties

C.K. Reiffers-Magnani, J.L. Cuq and H.J. Watzke
Food Hydrocolloids 13 (4) 303 (1999)
DOI: 10.1016/S0268-005X(99)00013-2
See this article

Rheological properties of patatin gels compared with β-lactoglobulin, ovalbumin, and glycinin

Nathalie Creusot, Peter A Wierenga, Marc C Laus, Marco LF Giuseppin and Harry Gruppen
Journal of the Science of Food and Agriculture 91 (2) 253 (2011)
DOI: 10.1002/jsfa.4178
See this article

Granulomorphometry: A suitable tool for identifying hydrophobic and disulfide bonds in β-lactoglobulin aggregates. Application to the study of β-lactoglobulin aggregation mechanism between 70 and 95°C

J. Petit, A.-L. Herbig, A. Moreau, et al.
Journal of Dairy Science 95 (8) 4188 (2012)
DOI: 10.3168/jds.2011-4146
See this article