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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
Heat treatment of milk: Effect on concentrate viscosity, powder manufacture and end-product functionality
Noel A. McCarthy, Jonathan B. Magan, Clodagh M. Kelleher, Alan L. Kelly, James A. O'Mahony and Eoin G. Murphy International Dairy Journal 128 105289 (2022) https://doi.org/10.1016/j.idairyj.2021.105289
A novel continuous method for size-based fractionation of natural milk fat globules by modifying the cream separator
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
Effect of fat globule size and addition of surfactants on whippability of native and homogenised dairy creams
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
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
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
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 47 (2016) https://doi.org/10.1007/978-3-319-23877-7_7
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
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
Effect of duration of milk accumulation in the udder on milk composition, especially on milk fat globule
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
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
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
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
Microfiltration applied to dairy streams: removal of bacteria
Leticia Fernández García, Silvia Álvarez Blanco and Francisco A Riera Rodríguez Journal of the Science of Food and Agriculture 93(2) 187 (2013) https://doi.org/10.1002/jsfa.5935
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
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
Evaluation of the morphometric characteristics of ewe milk fat globules, cheese yield and ripening in the intermediate lactation phase