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 reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella
Chak Ming To, Barbara Kerkaert, Stijn Bossier, Dirk Van Gaver, Paul Van der Meeren and Timothy P. Guinee International Dairy Journal 129 105341 (2022) https://doi.org/10.1016/j.idairyj.2022.105341
Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl
Protein aggregates modulate the texture of emulsified and acidified acid milk gels
Perrine Gélébart, Alain Riaublanc, Marie-Hélène Famelart, Camille Jonchère, Valérie Beaumal, Marc Anton and Catherine Garnier Food Hydrocolloids 93 176 (2019) https://doi.org/10.1016/j.foodhyd.2019.02.007
The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow's Milk
Vratislav Henzl, Daniel Falta, Stanislav Navrátil and Francois Lategan Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66(5) 1135 (2018) https://doi.org/10.11118/actaun201866051135
Production of calcium- and magnesium-enriched caseins and caseinates by an ecofriendly technology
Improvement of a sustainable hybrid technology for caseins isoelectric precipitation (electrodialysis with bipolar membrane/ultrafiltration) by mitigation of scaling on cation-exchange membrane
Preparation and characterisation of a milk polar lipids enriched ingredient from fresh industrial liquid butter serum: Combination of physico-chemical modifications and technological treatments
Exploratory study of acid-forming potential of commercial cheeses: impact of cheese type
Ecaterina Gore, Julie Mardon, Delphine Guerinon and Annick Lebecque International Journal of Food Sciences and Nutrition 67(4) 412 (2016) https://doi.org/10.3109/09637486.2016.1166188
Hybrid bipolar membrane electrodialysis/ultrafiltration technology assisted by a pulsed electric field for casein production
Sergey Mikhaylin, Victor Nikonenko, Gérald Pourcelly and Laurent Bazinet Green Chemistry 18(1) 307 (2016) https://doi.org/10.1039/C5GC00970G
Calcium and phosphorus equilibria during acidification of skim milk at elevated temperature
Physicochemical characterisation of calcium phosphates prepared from milk ultrafiltrates: Effect of the mineral composition
OMAR MEKMENE, NADINE LECONTE, THIERRY ROUILLON, SOPHIE QUILLARD, JEAN MICHEL BOULER and FRÉDÉRIC GAUCHERON International Journal of Dairy Technology 65(3) 334 (2012) https://doi.org/10.1111/j.1471-0307.2011.00819.x
Fermentation
Bhavbhuti Mehta and Maricê de Oliveira Chemical & Functional Properties of Food Components, Fermentation 20121941 (2012) https://doi.org/10.1201/b11876-12
AFM Imaging of Milk Casein Micelles: Evidence for Structural Rearrangement upon Acidification
Theoretical Model for Calculating Ionic Equilibria in Milk as a Function of pH: Comparison to Experiment
Omar Mekmene, Yvon Le Graët and Frédéric Gaucheron Journal of Agricultural and Food Chemistry 58(7) 4440 (2010) https://doi.org/10.1021/jf903628r
Effect of Low Methoxylpectin in Acidified Milk Gels
Francoise Akissi Kou, Guichard Bohoua, Emma Fernande A, Kablan Tano and Patrice Lucien Kou Journal of Food Technology 8(2) 46 (2010) https://doi.org/10.3923/jftech.2010.46.51
Distribution and mobility of phosphates and sodium ions in cheese by solid‐state 31P and double‐quantum filtered 23Na NMR spectroscopy
Mallory Gobet, Corinne Rondeau‐Mouro, Solange Buchin, Jean‐Luc Le Quéré, Elisabeth Guichard, Loïc Foucat and Céline Moreau Magnetic Resonance in Chemistry 48(4) 297 (2010) https://doi.org/10.1002/mrc.2576
Acid gelation of colloidal calcium phosphate-depleted preheated milk
Marie-Hélène Famelart, Géraldine Gauvin, Denis Pâquet and Gérard Brulé Dairy Science and Technology 89(3-4) 335 (2009) https://doi.org/10.1051/dst/2009014
Physico-chemical changes in casein micelles of buffalo and cow milks as a function of alkalinisation
Sarfraz Ahmad, Michel Piot, Florence Rousseau, Jean François Grongnet and Frédéric Gaucheron Dairy Science and Technology 89(3-4) 387 (2009) https://doi.org/10.1051/dst/2009020
Thermodynamic characterization of calcium-milk protein interaction by isothermal titration calorimetry
Latha-Selvi Canabady-Rochelle, Christian Sanchez, Michel Mellema and Sylvie Banon Dairy Science and Technology 89(3-4) 257 (2009) https://doi.org/10.1051/dst/2009006
Prediction of Dry Matter, Fat, pH, Vitamins, Minerals, Carotenoids, Total Antioxidant Capacity, and Color in Fresh and Freeze-Dried Cheeses by Visible-Near-Infrared Reflectance Spectroscopy
Anthony Lucas, Donato Andueza, Edmond Rock and Bruno Martin Journal of Agricultural and Food Chemistry 56(16) 6801 (2008) https://doi.org/10.1021/jf800615a
The rebodying of stirred yoghurt: interactions between proteins
Dairy maturation of milk used in the manufacture of Parmigiano-Reggiano cheese: effects on physico-chemical characteristics, rennet-coagulation aptitude and rheological properties
Effects of the environmental factors on the casein micelle structure studied by cryo transmission electron microscopy and small-angle x-ray scattering/ultrasmall-angle x-ray scattering
Stéphane Marchin, Jean-Luc Putaux, Frédéric Pignon and Joëlle Léonil The Journal of Chemical Physics 126(4) (2007) https://doi.org/10.1063/1.2409933
Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels
Fanny Guyomarc'h, Claire Queguiner, Andrew J. R. Law, David S. Horne and Douglas G. Dalgleish Journal of Agricultural and Food Chemistry 51(26) 7743 (2003) https://doi.org/10.1021/jf030201x
Effects of pH, temperature, CaCl2 and enzyme concentrations on the rennet-clotting properties of milk: a multifactorial study
Functionality of Casein Precipitated by Carbon Dioxide
Elizabeth D. Strange, Richard P. Konstance, Peggy M. Tomasula, Diane L. Van Hekken, Philip W. Smith, Thomas R. Boswell, Donna P. Lu and V.H. Holsinger Journal of Dairy Science 81(6) 1517 (1998) https://doi.org/10.3168/jds.S0022-0302(98)75717-0
Effects of Acidification and Storage of Milk on Dissociation of Bovine Casein Micelles
Salt Balance in Ewe's and Goat's Milk during Storage at Chilling and Freezing Temperatures
Miguel Angel de la Fuente, Teresa Requena and Manuela Juárez Journal of Agricultural and Food Chemistry 45(1) 82 (1997) https://doi.org/10.1021/jf960388a
Microbiology and Biochemistry of Cheese and Fermented Milk
