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).
Predictive Response Surface Model for Heat‐Induced Rheological Changes and Aggregation of Whey Protein Concentrate
Pedro A. Alvarez, Charles Emond, Ahmed Gomaa, Gabriel E. Remondetto and Muriel Subirade Journal of Food Science 80(2) (2015) https://doi.org/10.1111/1750-3841.12747
Effect of whey protein aggregates of various sizes on the formation and properties of rennet-induced milk gels
Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties
Maxime Saffon, Véronique Richard, Rafael Jiménez-Flores, Sylvie Gauthier, Michel Britten and Yves Pouliot Foods 2(4) 444 (2013) https://doi.org/10.3390/foods2040444
Effects of Liquid Whey Protein Concentrate on Functional and Sensorial Properties of Set Yogurts and Fresh Cheese
Marta H. F. Henriques, David M. G. S. Gomes, Carlos J. D. Pereira and Maria H. M. Gil Food and Bioprocess Technology 6(4) 952 (2013) https://doi.org/10.1007/s11947-012-0778-9
Effect of calcium chloride and moderate shear on β-lactoglobulin aggregation in processing-like conditions
Comparison of the effects of high-pressure microfluidization and conventional homogenization of milk on particle size, water retention and texture of non-fat and low-fat yoghurts
Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese
