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).
Linking variation in the casein fraction and salt composition to casein micelle size in milk of Dutch dairy goats
Swantje Breunig, Richard P.M.A. Crooijmans, Henk Bovenhuis, Kasper Hettinga and Etske Bijl Journal of Dairy Science 107(9) 6474 (2024) https://doi.org/10.3168/jds.2023-24548
Skimmed milk microfiltration in diafiltration mode: Impact of solvent nature and concentration factor on spiral-wound membrane performance operated at low temperature
Manon Granger-Delacroix, Nadine Leconte, Cyril Grassin, Françoise Le Goff, Fabienne Garnier-Lambrouin, Marieke Van Audenhaege and Geneviève Gésan-Guiziou Separation and Purification Technology 304 122326 (2023) https://doi.org/10.1016/j.seppur.2022.122326
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates
Gaëlle Tanguy, Eric Beaucher, Anne Dolivet, Ali Kerjouh, Marie-Bernadette Maillard, Pascaline Hamon and Thomas Croguennec International Dairy Journal 133 105426 (2022) https://doi.org/10.1016/j.idairyj.2022.105426
Skimmed Milk Microfiltration in Diafiltration Mode: Impact of Solvent Nature and Concentration Factor on Spiral-Wound Membrane Performance Operated at Low Temperature
Genevieve Gesan-Guiziou, Manon Granger-Delacroix, Nadine Leconte, Cyril Crassin, Françoise Le Goff, Fabienne Garnier-Lambrouin and Marieke Van Audenhaege SSRN Electronic Journal (2022) https://doi.org/10.2139/ssrn.4186853
Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl
Comparison of experimental setups for the production of milk concentrates and subsequent characterization
Érica Felipe Maurício, Gaëlle Tanguy, Cécile Le Floch-Fouéré, Eric Beaucher, Anne Dolivet, Antonio Fernandes de Carvalho and Ítalo Tuler Perrone LWT 151 112193 (2021) https://doi.org/10.1016/j.lwt.2021.112193
Addition of calcium and magnesium chlorides as simple means of varying bound and precipitated minerals in casein micelle: Effect on enzymatic coagulation
J. Bauland, M.H. Famelart, S. Bouhallab, R. Jeantet, S. Roustel, M. Faiveley and T. Croguennec Journal of Dairy Science 103(11) 9923 (2020) https://doi.org/10.3168/jds.2020-18749
Effect of the phosphate/calcium molar ratio on fouling deposits generated by the processing of a whey protein isolate in a plate heat exchanger
P. Blanpain-Avet, C. André, L. Azevedo-Scudeller, T. Croguennec, M. Jimenez, S. Bellayer, T. Six, G.A.S. Martins and G. Delaplace Food and Bioproducts Processing 121 154 (2020) https://doi.org/10.1016/j.fbp.2020.02.005
Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions
Potassium carbonate as a cation source for early-lactation dairy cows fed high-concentrate diets
A.R. Alfonso-Avila, É. Charbonneau, P.Y. Chouinard, G.F. Tremblay and R. Gervais Journal of Dairy Science 100(3) 1751 (2017) https://doi.org/10.3168/jds.2016-11776
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
Gradual disaggregation of the casein micelle improves its emulsifying capacity and decreases the stability of dairy emulsions
Determination of Chlorine in Milk via Molecular Absorption of SrCl Using High-Resolution Continuum Source Graphite Furnace Atomic Absorption Spectrometry
ION EXCHANGE CHROMATOGRAPHY WITH CONDUCTIVITY DETECTION COMPARED TO SPECTROPHOTOMETRY TO ASSAY PHOSPHATE IN MILK AND MILK PRODUCTS
Tia Amina Setiawati, Fanny Guyomarc’h, Eric Beaucher and Frederic Gaucheron Jurnal Teknologi dan Industri Pangan 26(1) 115 (2015) https://doi.org/10.6066/jtip.2015.26.1.115
Calcium release from milk concentrated by ultrafiltration and diafiltration
Protein, casein, and micellar salts in milk: Current content and historical perspectives
E. Bijl, H.J.F. van Valenberg, T. Huppertz and A.C.M. van Hooijdonk Journal of Dairy Science 96(9) 5455 (2013) https://doi.org/10.3168/jds.2012-6497
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
Classification of the geographical origin of Italian donkey's milk based on differences in inorganic anions
Limited ripening of low-fat UF-cheese due to CaPO4barrier?
John A. Hannon, Sylvie Lortal, Jean-Pierre Tissier and Marie-Hélène Famelart Dairy Science and Technology 89(6) 555 (2009) https://doi.org/10.1051/dst/2009035
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
Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys
Investigation of the effects of season, milking region, sterilisation process and storage conditions on milk and UHT milk physico-chemical characteristics: a multidimensional statistical approach
Isabelle Gaucher, Tahar Boubellouta, Eric Beaucher, et al. Dairy Science and Technology 88(3) 291 (2008) https://doi.org/10.1051/dst:2007022
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
The Formation of Calcium Lactate Crystals is Responsible for Concentrated Acid Whey Thickening
Treatment of dairy process waters by membrane operations for water reuse and milk constituents concentration
Béatrice Balannec, Geneviève Gésan-Guiziou, Bernard Chaufer, Murielle Rabiller-Baudry and Georges Daufin Desalination 147(1-3) 89 (2002) https://doi.org/10.1016/S0011-9164(02)00581-7
Study of the effects of temperature, pH and yeast extract on growth and exopolysaccharides production by Propionibacterium acidi-propionici on milk microfiltrate using a response surface methodology
