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Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, Sameh A. Korma and Tuba Esatbeyoglu Frontiers in Microbiology 14 (2023) https://doi.org/10.3389/fmicb.2023.1209509
Muhammed Nurye and Tesfemariam Berhe 2 (2023) https://doi.org/10.5772/intechopen.112981
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Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream
Quality of Set Yogurts Made from Raw Milk and Processed Milk Supplemented with Enriched Milk Fat Globule Membrane in a Two-Stage Homogenization Process
Joshua Oladapo Ibitoye, Binh Ly-Nguyen, Duy Nghia Le, Koen Dewettinck, Antoine P. Trzcinski and Thi Thanh Que Phan Foods 10(7) 1534 (2021) https://doi.org/10.3390/foods10071534
Formation of cheddar cheese analogues using canola oil and ultrasonication – A comparison between single and double emulsion systems
Thomas S.H. Leong, Lydia Ong, Charitha J. Gamlath, Sally L. Gras, Muthupandian Ashokkumar and Gregory J.O. Martin International Dairy Journal 105 104683 (2020) https://doi.org/10.1016/j.idairyj.2020.104683
Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
Separation of Functional Molecules in Food by Membrane Technology
George Q. Chen, Thomas S.H. Leong, Sandra E. Kentish, Muthupandian Ashokkumar and Gregory J.O. Martin Separation of Functional Molecules in Food by Membrane Technology 267 (2019) https://doi.org/10.1016/B978-0-12-815056-6.00008-5
Effect of Fractionation and Chemical Characteristics on the Crystallization Behavior of Milk Fat
Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel
Thomas Leong, Linda Johansson, Raymond Mawson, Sally L. McArthur, Richard Manasseh and Pablo Juliano Ultrasonics Sonochemistry 28 118 (2016) https://doi.org/10.1016/j.ultsonch.2015.06.023
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 47 (2016) https://doi.org/10.1007/978-3-319-23877-7_7
Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures
Rafael Fagnani, Marisa Marroni Mexia, Ana Amélia Nunes Puppio and Ana Paula Pavão Battaglini Pesquisa Agropecuária Brasileira 51(8) 990 (2016) https://doi.org/10.1590/S0100-204X2016000800011
Native milk fat globule size and its influence on whipping properties
Suitability of the milk of native breeds of cows from low‐input farms for cheese production, including rennet curd texture
Anna Wolanciuk, Joanna Barłowska, Zygmunt Litwińczuk and Mariusz Florek International Journal of Dairy Technology 69(4) 585 (2016) https://doi.org/10.1111/1471-0307.12310
Changes in Milk Yield and Quality During Lactation in Polish Red and White-Backed Cows Included in the Genetic Resources Conservation Programme in Comparison with the Simmental Breed
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Tuyen Truong, Martin Palmer, Nidhi Bansal and Bhesh Bhandari SpringerBriefs in Food, Health, and Nutrition, Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products 15 (2016) https://doi.org/10.1007/978-3-319-23877-7_4
Cross-flow microfluidic emulsification from a food perspective
Limiting Flux and Critical Transmembrane Pressure Determination Using an Exponential Model: The Effect of Concentration Factor, Temperature, and Cross-Flow Velocity during Casein Micelle Concentration by Microfiltration
Continuous Flow Ultrasonic Skimming of Whole Milk in a Liter-Scale Vessel
Thomas Leong, Pablo Juliano, Linda Johansson, Raymond Mawson, Sally McArthur and Richard Manasseh Industrial & Engineering Chemistry Research 54(50) 12671 (2015) https://doi.org/10.1021/acs.iecr.5b03142
The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen and Siv B. Skeie Journal of Dairy Science 98(9) 5829 (2015) https://doi.org/10.3168/jds.2014-9039
Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size
Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint
Suspension flow in microfluidic devices — A review of experimental techniques focussing on concentration and velocity gradients
A.M.C. van Dinther, C.G.P.H. Schroën, F.J. Vergeldt, R.G.M. van der Sman and R.M. Boom Advances in Colloid and Interface Science 173 23 (2012) https://doi.org/10.1016/j.cis.2012.02.003
Effect of storage on fatty acid profile of butter from cows fed whole or ground flaxseed with or without monensin
Daniele Cristina da Silva-Kazama, Geraldo Tadeu dos Santos, Paula Toshimi Matumoto Pintro, et al. Revista Brasileira de Zootecnia 39(10) 2297 (2010) https://doi.org/10.1590/S1516-35982010001000028
Karin Schroën, Anna M.C. van Dinther, Solomon Bogale, Martijntje Vollebregt, Gerben Brans and Remko M. Boom 25 (2010) https://doi.org/10.1002/9783527631384.ch2
Linear relationship between increasing amounts of extruded linseed in dairy cow diet and milk fatty acid composition and butter properties