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Cited article:
R. Jeantet , P. Schuck , M.H. Famelart , J.L. Maubois
Lait, 76 3 (1996) 283-301
This article has been cited by the following article(s):
22 articles
P. Schuck 357 (2024) https://doi.org/10.1016/B978-0-323-98820-9.00072-7
Effects of the demineralisation degree on physicochemical, functional, microstructural and powder flow properties of whey powder
Müşerref Bebek, Durmuş Sert and Emin Mercan International Dairy Journal 156 105982 (2024) https://doi.org/10.1016/j.idairyj.2024.105982
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Alan Baldwin, Kerianne Higgs, Mike Boland and Pierre Schuck Milk Proteins 423 (2020) https://doi.org/10.1016/B978-0-12-815251-5.00011-6
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
Non-Equilibrium States and Glass Transitions in Foods
Pierre Schuck Non-Equilibrium States and Glass Transitions in Foods 303 (2017) https://doi.org/10.1016/B978-0-08-100309-1.00016-X
Engineering Aspects of Membrane Separation and Application in Food Processing
Geneviève Gésan-Guiziou Contemporary Food Engineering, Engineering Aspects of Membrane Separation and Application in Food Processing 91 (2017) https://doi.org/10.1201/9781315374901-5
Milk Proteins
Pierre Schuck Milk Proteins 319 (2014) https://doi.org/10.1016/B978-0-12-405171-3.00010-6
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) https://doi.org/10.1080/07373937.2013.816316
P. Schuck 1 (2013) https://doi.org/10.1002/9781118448205.ch1
Handbook of Food Powders
P. Schuck Handbook of Food Powders 437 (2013) https://doi.org/10.1533/9780857098672.3.437
Functionality of Milk Powders and Milk‐Based Powders for End Use Applications—A Review
Anup Sharma, Atanu H. Jana and Rupesh Shrikant Chavan Comprehensive Reviews in Food Science and Food Safety 11 (5) 518 (2012) https://doi.org/10.1111/j.1541-4337.2012.00199.x
Encyclopedia of Dairy Sciences
G. Gernigon, P. Schuck, R. Jeantet and H. Burling Encyclopedia of Dairy Sciences 738 (2011) https://doi.org/10.1016/B978-0-12-374407-4.00496-9
Encyclopedia of Dairy Sciences
P. Schuck Encyclopedia of Dairy Sciences 108 (2011) https://doi.org/10.1016/B978-0-12-374407-4.00121-7
Heath H. Himstedt and Jamie A. Hestekin 1078 171 (2011) https://doi.org/10.1021/bk-2011-1078.ch011
Processing of Mozzarella cheese wheys and stretchwaters: A preliminary review
Gwénolé Gernigon, Pierre Schuck and Romain Jeantet Dairy Science & Technology 90 (1) 27 (2010) https://doi.org/10.1051/dst/2009045
Dairy-Derived Ingredients
P. Schuck Dairy-Derived Ingredients 24 (2009) https://doi.org/10.1533/9781845697198.1.24
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) https://doi.org/10.1201/9781420090390-c3
Milk Proteins
Pierre Schuck Milk Proteins 283 (2008) https://doi.org/10.1016/B978-0-12-374039-7.00009-X
Comparison of the Behavior of Two Nanofiltration Membranes for Sweet Whey Demineralization
B. Cuartas-Uribe, M.I. Alcaina-Miranda, E. Soriano-Costa and A. Bes-Piá Journal of Dairy Science 90 (3) 1094 (2007) https://doi.org/10.3168/jds.S0022-0302(07)71596-5
Membrane‐Based Dairy Separation: A Comparison of Nanofiltration and Electrodialysis
G. Rice, S. Kentish, V. Vivekanand, A. O'Connor, G. Stevens and A. Barber Developments in Chemical Engineering and Mineral Processing 13 (1-2) 43 (2005) https://doi.org/10.1002/apj.5500130105
Separation of Mineral Salts and Lactose Solutions through Nanofiltration Membranes
B. Cuartas, M. I. Alcaina and E. Soriano Food Science and Technology International 10 (4) 255 (2004) https://doi.org/10.1177/1082013204045883
Recent and Emerging Applications of Membrane Processes in the Food and Dairy Industry
G. Daufin, J.-P. Escudier, H. Carrère, et al. Food and Bioproducts Processing 79 (2) 89 (2001) https://doi.org/10.1205/096030801750286131