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The influence of different ultrafiltration set‐ups on the mineral partitioning between skim milk streams
Yuan Jiang, Valentin Rauh, Søren K. Lillevang, Leif H. Skibsted, Frank Lipnizki, Giovanni Barone and Lilia Ahrné International Journal of Dairy Technology 77(3) 884 (2024) https://doi.org/10.1111/1471-0307.13097
The impact of temperature on flux, protein transmission and energy usage during microfiltration of skim milk using polymeric membranes
Physicochemical properties of skim milk gels obtained by combined bacterial fermentation and renneting: Effect of incubation temperature at constant inoculum level
Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures
Simon Schiffer, Lara Vannieuwenhuyse, Chrisanty Susianto, Martin Hartinger and Ulrich Kulozik International Dairy Journal 118 105048 (2021) https://doi.org/10.1016/j.idairyj.2021.105048
Gouda Cheese with Modified Content of β-Casein as a Source of Peptides with ACE- and DPP-IV-Inhibiting Bioactivity: A Study Based on In Silico and In Vitro Protocol
Anna Iwaniak, Damir Mogut, Piotr Minkiewicz, Justyna Żulewska and Małgorzata Darewicz International Journal of Molecular Sciences 22(6) 2949 (2021) https://doi.org/10.3390/ijms22062949
Microfiltration and Ultrafiltration Process to Produce Micellar Casein and Milk Protein Concentrates with 80% Crude Protein Content: Partitioning of Various Protein Fractions and Constituents
Structural Characterisation of Deposit Layer during Milk Protein Microfiltration by Means of In-Situ MRI and Compositional Analysis
Roland Schopf, Nicolas Schork, Estelle Amling, Hermann Nirschl, Gisela Guthausen and Ulrich Kulozik Membranes 10(4) 59 (2020) https://doi.org/10.3390/membranes10040059
Effect of calcium chloride addition on properties of acid-rennet gels
Fractionation by microfiltration: Effect of casein micelle size on composition and rheology of high protein, low fat set yoghurt
Camilla Elise Jørgensen, Roger K. Abrahamsen, Elling-Olav Rukke, Anne-Grethe Johansen and Siv B. Skeie International Dairy Journal 74 12 (2017) https://doi.org/10.1016/j.idairyj.2016.11.018
Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature
Effects of β-κ-casein (CSN2-CSN3) haplotypes, β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows
V. Bonfatti, G. Di Martino, A. Cecchinato, L. Degano and P. Carnier Journal of Dairy Science 93(8) 3809 (2010) https://doi.org/10.3168/jds.2009-2779
A comparison between ceramic and polymeric membrane systems for casein concentrate manufacture
KENSUKE KARASU, NICOLE GLENNON, NICOLE D LAWRENCE, GEOFFREY W STEVENS, ANDREA J O’CONNOR, ANDREW R BARBER, SHIRO YOSHIKAWA and SANDRA E KENTISH International Journal of Dairy Technology 63(2) 284 (2010) https://doi.org/10.1111/j.1471-0307.2010.00582.x
Microfiltration of skim milk using polymeric membranes for casein concentrate manufacture