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):

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

Valentyn A. Maidannyk, David J. McSweeney, Sharon Montgomery, Valeria L. Cenini, Barry M. G. O’Hagan, Lucille Gallagher, Song Miao and Noel A. McCarthy
Foods 11 (3) 292 (2022)
DOI: 10.3390/foods11030292
See this article

Atanu Jana
159 (2022)
DOI: 10.1016/B978-0-12-820478-8.00013-4
See this article

Geoffrey W. Smithers
195 (2022)
DOI: 10.1016/B978-0-12-818766-1.00373-1
See this article

Invited review: Microfiltration-derived casein and whey proteins from milk

B.G. Carter, N. Cheng, R. Kapoor, G.H. Meletharayil and M.A. Drake
Journal of Dairy Science 104 (3) 2465 (2021)
DOI: 10.3168/jds.2020-18811
See this article

Milk Proteins

Alan Baldwin, Kerianne Higgs, Mike Boland and Pierre Schuck
Milk Proteins 423 (2020)
DOI: 10.1016/B978-0-12-815251-5.00011-6
See this article

Investigation of secondary structure evolution of micellar casein powder upon aging by FTIR and SRCD: consequences on solubility

Sarah Nasser, Alain Hédoux, Alexandre Giuliani, Cécile Le Floch‐Fouéré, Véronique Santé‐Lhoutellier, Isabelle de Waele and Guillaume Delaplace
Journal of the Science of Food and Agriculture 98 (6) 2243 (2018)
DOI: 10.1002/jsfa.8711
See this article

Dairy curd coagulated by a plant extract of Calotropis procera : Role of fat structure on the chemical and textural characteristics

Rayanatou Issa Ado, Christelle Lopez, Valérie Lechevalier, et al.
Food Research International 105 694 (2018)
DOI: 10.1016/j.foodres.2017.11.056
See this article

Improvement of rheological and functional properties of milk protein concentrate by hydrodynamic cavitation

Krystel Li, Meng Wai Woo, Hasmukh Patel, Lloyd Metzger and Cordelia Selomulya
Journal of Food Engineering 221 106 (2018)
DOI: 10.1016/j.jfoodeng.2017.10.005
See this article

A. Cassano, C. Conidi and E. Drioli
397 (2018)
DOI: 10.1039/9781788010320-00397
See this article

Non-Equilibrium States and Glass Transitions in Foods

Pierre Schuck
Non-Equilibrium States and Glass Transitions in Foods 303 (2017)
DOI: 10.1016/B978-0-08-100309-1.00016-X
See this article

Lactobacillus rhamnosus GG encapsulation by spray-drying: Milk proteins clotting control to produce innovative matrices

Justine Guerin, Jeremy Petit, Jennifer Burgain, et al.
Journal of Food Engineering 193 10 (2017)
DOI: 10.1016/j.jfoodeng.2016.08.008
See this article

Acid gelation of whey protein microbeads of different sizes

Robi Andoyo, Fanny Guyomarc’h and Marie-Hélène Famelart
Dairy Science & Technology 96 (2) 213 (2016)
DOI: 10.1007/s13594-015-0260-3
See this article

Flavor and stability of milk proteins

T.J. Smith, R.E. Campbell, Y. Jo and M.A. Drake
Journal of Dairy Science 99 (6) 4325 (2016)
DOI: 10.3168/jds.2016-10847
See this article

Properties of casein concentrates containing various levels of beta‐casein

Jacquelyne R Seibel, Michael S Molitor and John A Lucey
International Journal of Dairy Technology 68 (1) 24 (2015)
DOI: 10.1111/1471-0307.12170
See this article

Milk Proteins

Pierre Schuck
Milk Proteins 319 (2014)
DOI: 10.1016/B978-0-12-405171-3.00010-6
See this article

Are disulphide bonds formed during acid gelation of preheated milk?

Marie-Hélène Famelart, Ngoc Huyen Tran Le, Thomas Croguennec and Florence Rousseau
International Journal of Food Science & Technology 48 (9) 1940 (2013)
DOI: 10.1111/ijfs.12174
See this article

Handbook of Food Powders

P. Schuck
Handbook of Food Powders 437 (2013)
DOI: 10.1533/9780857098672.3.437
See this article

Physical and rehydration properties of milk protein concentrates: comparison of spray-dried and extrusion-porosified powders

Jean-Marie Bouvier, Maxime Collado, Darren Gardiner, Maxwell Scott and Pierre Schuck
Dairy Science & Technology 93 (4-5) 387 (2013)
DOI: 10.1007/s13594-012-0100-7
See this article

Changes in Functional Properties of Milk Protein Powders: Effects of Vacuum Concentration and Drying

Pierre Schuck, Cécile le Floch-Fouere and Romain Jeantet
Drying Technology 31 (13-14) 1578 (2013)
DOI: 10.1080/07373937.2013.816316
See this article

Innovation in Healthy and Functional Foods

Thom Huppertz and Hasmukh Patel
Innovation in Healthy and Functional Foods 363 (2012)
DOI: 10.1201/b13022-28
See this article

Membrane Technologies and Applications

Laurent Bazinet, David Lachkar and Yves Pouliot
Membrane Technologies and Applications 201 (2011)
DOI: 10.1201/b11416-13
See this article

Heath H. Himstedt and Jamie A. Hestekin
1078 171 (2011)
DOI: 10.1021/bk-2011-1078.ch011
See this article

Structure of casein micelles in milk protein concentrate powders via small angle X-ray scattering

Jitendra P. Mata, Punsandani Udabage and Elliot P. Gilbert
Soft Matter 7 (8) 3837 (2011)
DOI: 10.1039/c0sm01010c
See this article

Simultaneous Presence of PrtH and PrtH2 Proteinases in Lactobacillus helveticus Strains Improves Breakdown of the Pure α s1 -Casein

L. Sadat-Mekmene, J. Jardin, C. Corre, D. Mollé, R. Richoux, M.-M. Delage, S. Lortal and V. Gagnaire
Applied and Environmental Microbiology 77 (1) 179 (2011)
DOI: 10.1128/AEM.01466-10
See this article

Encyclopedia of Dairy Sciences

P. Schuck
Encyclopedia of Dairy Sciences 108 (2011)
DOI: 10.1016/B978-0-12-374407-4.00121-7
See this article

Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects

Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari
Dairy Science & Technology 90 (2-3) 335 (2010)
DOI: 10.1051/dst/2010002
See this article

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)
DOI: 10.1021/jf903628r
See this article

Fat supramolecular structure in fat-filled dairy powders: A tool to adjust spray-drying temperatures

Marie-Laure Vignolles, Christelle Lopez, Cécile Le Floch-Fouéré, et al.
Dairy Science & Technology 90 (2-3) 287 (2010)
DOI: 10.1051/dst/2009057
See this article

Investigation of the microstructure of milk protein concentrate powders during rehydration: Alterations during storage

A. Mimouni, H.C. Deeth, A.K. Whittaker, M.J. Gidley and B.R. Bhandari
Journal of Dairy Science 93 (2) 463 (2010)
DOI: 10.3168/jds.2009-2369
See this article

A novel technique for determining glass–rubber transition in dairy powders

S.A. Hogan, M.H. Famelart, D.J. O’Callaghan and P. Schuck
Journal of Food Engineering 99 (1) 76 (2010)
DOI: 10.1016/j.jfoodeng.2010.01.040
See this article

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)
DOI: 10.1021/jf102808f
See this article

Improving the Safety and Quality of Milk

F. Gaucheron
Improving the Safety and Quality of Milk 207 (2010)
DOI: 10.1533/9781845699437.2.207
See this article

Role of the Heat-Induced Whey Protein/κ-Casein Complexes in the Formation of Acid Milk Gels: A Kinetic Study Using Rheology and Confocal Microscopy

Fanny Guyomarc’h, Marlène Jemin, Véronique Le Tilly, Marie-Noëlle Madec and Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry 57 (13) 5910 (2009)
DOI: 10.1021/jf804042k
See this article

Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses

Muriel Charlet, Gabriel Duboz, Francis Faurie, Jean-Luc Le Quéré and Françoise Berthier
International Journal of Food Microbiology 131 (1) 10 (2009)
DOI: 10.1016/j.ijfoodmicro.2008.08.022
See this article

Milk acidification by Lactococcus lactis is improved by decreasing the level of dissolved oxygen rather than decreasing redox potential in the milk prior to inoculation

Sophie Jeanson, Nadine Hilgert, Marie-Odile Coquillard, et al.
International Journal of Food Microbiology 131 (1) 75 (2009)
DOI: 10.1016/j.ijfoodmicro.2008.09.020
See this article

Dairy-Derived Ingredients

B.T. O’Kennedy
Dairy-Derived Ingredients 482 (2009)
DOI: 10.1533/9781845697198.3.482
See this article

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)
DOI: 10.1051/dst/2009014
See this article

Dairy-Derived Ingredients

P. Schuck
Dairy-Derived Ingredients 24 (2009)
DOI: 10.1533/9781845697198.1.24
See this article

Engineering Aspects of Milk and Dairy Products

Antonio de Carvalho and J Maubois
Contemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 33 (2009)
DOI: 10.1201/9781420090390-c3
See this article

Rehydration process of milk protein concentrate powder monitored by static light scattering

Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari
Food Hydrocolloids 23 (7) 1958 (2009)
DOI: 10.1016/j.foodhyd.2009.01.010
See this article

Chilled Foods

B.T. O'Kennedy
Chilled Foods 42 (2008)
DOI: 10.1533/9781845694883.1.42
See this article

Milk Proteins

Pierre Schuck
Milk Proteins 283 (2008)
DOI: 10.1016/B978-0-12-374039-7.00009-X
See this article

Changes in the acid gelation of skim milk as affected by heat-treatment and alkaline pH conditions

Fanny Guyomarc’h, Orlane Mahieux, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart
Le Lait 87 (2) 119 (2007)
DOI: 10.1051/lait:2007003
See this article

The role of surface tension of re-used caustic soda on the cleaning efficiency in dairy plants

Nicolas Alvarez, Geneviève Gésan-Guiziou and Georges Daufin
International Dairy Journal 17 (4) 403 (2007)
DOI: 10.1016/j.idairyj.2006.04.008
See this article

Acid Gelation Properties of Heated Skim Milk as a Result of Enzymatically Induced Changes in the Micelle/Serum Distribution of the Whey Protein/κ-Casein Aggregates

Fanny Guyomarc’h, Marie Renan, Marc Chatriot, Valérie Gamerre and Marie-Hélène Famelart
Journal of Agricultural and Food Chemistry 55 (26) 10986 (2007)
DOI: 10.1021/jf0722304
See this article

Chymosin sensitivity of the heat-induced serum protein aggregates isolated from skim milk

Daniel Mollé, Karine Jean and Fanny Guyomarc’h
International Dairy Journal 16 (12) 1435 (2006)
DOI: 10.1016/j.idairyj.2005.11.013
See this article

Structure and surface properties of the serum heat-induced protein aggregates isolated from heated skim milk

Karine Jean, Marie Renan, Marie-Hélène Famelart and Fanny Guyomarc’h
International Dairy Journal 16 (4) 303 (2006)
DOI: 10.1016/j.idairyj.2005.04.001
See this article

Comparative study of different nanofiltration and reverse osmosis membranes for dairy effluent treatment by dead-end filtration

B. Balannec, M. Vourch, M. Rabiller-Baudry and B. Chaufer
Separation and Purification Technology 42 (2) 195 (2005)
DOI: 10.1016/j.seppur.2004.07.013
See this article

Concentration of total milk proteins by high shear ultrafiltration in a vibrating membrane module

Omar Akoum, Michel Y. Jaffrin and Lu-Hui Ding
Journal of Membrane Science 247 (1-2) 211 (2005)
DOI: 10.1016/j.memsci.2004.09.021
See this article

Limiting flux in skimmed milk ultrafiltration: impact of electrostatic repulsion due to casein micelles

Murielle Rabiller-Baudry, Geneviève Gesan-Guiziou, Daniel Roldan-Calbo, Sylvain Beaulieu and Françoise Michel
Desalination 175 (1) 49 (2005)
DOI: 10.1016/j.desal.2004.09.022
See this article

Structure and rheological behavior of casein micelle suspensions during ultrafiltration process

F. Pignon, G. Belina, T. Narayanan, X. Paubel, A. Magnin and G. Gésan-Guiziou
The Journal of Chemical Physics 121 (16) 8138 (2004)
DOI: 10.1063/1.1800931
See this article

Application of gas/liquid two-phase flows during crossflow microfiltration of skimmed milk under constant flux conditions

Muriel Mercier-Bonin, Christian Fonade and Geneviève Gésan-Guiziou
Chemical Engineering Science 59 (11) 2333 (2004)
DOI: 10.1016/j.ces.2004.03.002
See this article

Ultrafiltration of Low-Heat and UHT Skim Milks with a Shear-Enhanced Vibrating Filtration System

O. Akoum, R. Chotard-Ghodsnia, L. H. Ding and M. Y. Jaffrin
Separation Science and Technology 38 (3) 571 (2003)
DOI: 10.1081/SS-120016652
See this article

Casein micelles separation from skimmed milk using a VSEP dynamic filtration module

Omar Al-Akoum, Luhui Ding, Roxana Chotard-Ghodsnia, Michel Yves Jaffrin and Geneviève Gésan-Guiziou
Desalination 144 (1-3) 325 (2002)
DOI: 10.1016/S0011-9164(02)00337-5
See this article

Micellar Casein Gelation at High Sucrose Content

C. Schorsch, M.G. Jones and I.T. Norton
Journal of Dairy Science 85 (12) 3155 (2002)
DOI: 10.3168/jds.S0022-0302(02)74403-2
See this article

Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels

C Schorsch, H Carrie, A.H Clark and I.T Norton
International Dairy Journal 10 (8) 519 (2000)
DOI: 10.1016/S0958-6946(00)00052-2
See this article

Gums and Stabilisers for the Food Industry 10

C. Schorsch, M.G. Jones and I.T. Norton
Gums and Stabilisers for the Food Industry 10 292 (2000)
DOI: 10.1533/9781845698355.4.292
See this article

Thermodynamic incompatibility and microstructure of milk protein/locust bean gum/sucrose systems

C. Schorsch, M.G. Jones and I.T. Norton
Food Hydrocolloids 13 (2) 89 (1999)
DOI: 10.1016/S0268-005X(98)00074-5
See this article

Behaviour of milk protein/polysaccharide systems in high sucrose

C Schorsch, A.H Clark, M.G Jones and I.T Norton
Colloids and Surfaces B: Biointerfaces 12 (3-6) 317 (1999)
DOI: 10.1016/S0927-7765(98)00086-1
See this article

Advances in Bioprocess Engineering

Gustavo Gutierrez, Guillermo Osorio, Antonio Jimenez and Leo Pyle
Advances in Bioprocess Engineering 251 (1998)
DOI: 10.1007/978-94-017-0643-8_14
See this article

SIMULATION OF WATER TRANSFER IN SPRAY DRYING

P. Schuck, M. Roignant, G. BrulÉ, et al.
Drying Technology 16 (7) 1371 (1998)
DOI: 10.1080/07373939808917466
See this article

Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders

Annie Caron, Daniel St-Gelais and Yves Pouliot
International Dairy Journal 7 (6-7) 445 (1997)
DOI: 10.1016/S0958-6946(97)00024-1
See this article