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Can ultrasonication improve coagulation properties of indigenous and exotic cow milk for dairy product processing?
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Enzymatic coagulation of raw and reconstituted skim dromedary and cows’ milk powders: Kinetics, rheological and morphological properties
Imène Felfoul, Alia Bouazizi, Jennifer Burgain, Carole Perroud, Claire Gaiani, Joël Scher, Hamadi Attia and Jérémy Petit International Dairy Journal 137 105509 (2023) https://doi.org/10.1016/j.idairyj.2022.105509
Analysis of Microbiota Persistence in Quebec’s Terroir Cheese Using a Metabarcoding Approach
Annick Raymond-Fleury, Marie-Hélène Lessard, Julien Chamberland, Yves Pouliot, Eric Dugat-Bony, Sylvie L. Turgeon, Daniel St-Gelais and Steve Labrie Microorganisms 10(7) 1381 (2022) https://doi.org/10.3390/microorganisms10071381
Efficacy of Withania coagulans fruit extract as a coagulant for Mozzarella cheese at different coagulation temperatures from curd formation to pizza top
Hafiz Adeel Nazish, Nabila Gulzar, Muhammad Nadeem, Saima Rafiq, Aysha Sameen, Muhammad Ajmal, Shamas Murtaza and Iqra Muqaddas Saleem Journal of Food Processing and Preservation 46(12) (2022) https://doi.org/10.1111/jfpp.17167
Rheological Properties of Goat Milk Coagulation as Affected by Rennet Concentration, pH and Temperature
The Impact of Seasonality in Pasture-Based Production Systems on Milk Composition and Functionality
Mark Timlin, John T. Tobin, André Brodkorb, Eoin G. Murphy, Pat Dillon, Deirdre Hennessy, Michael O’Donovan, Karina M. Pierce and Tom F. O’Callaghan Foods 10(3) 607 (2021) https://doi.org/10.3390/foods10030607
Effect of thawing procedures on the properties of frozen and subsequently thawed casein concentrate
Use of glyoxyl-agarose immobilized ficin extract in milk coagulation: Unexpected importance of the ficin loading on the biocatalysts
El-Hocine Siar, Roberto Morellon-Sterling, Mohammed Nasreddine Zidoune and Roberto Fernandez-Lafuente International Journal of Biological Macromolecules 144 419 (2020) https://doi.org/10.1016/j.ijbiomac.2019.12.140
Effect of freezing temperatures and time on mineral balance, particle size, rennet and acid coagulation of casein concentrates produced by microfiltration
Tailoring the structure of casein micelles through a multifactorial approach to manipulate rennet coagulation properties
Fanny Lazzaro, Antoine Bouchoux, Jared Raynes, Roderick Williams, Lydia Ong, Eric Hanssen, Valérie Lechevalier, Stéphane Pezennec, Hyun-Jung Cho, Amy Logan, Sally Gras and Frederic Gaucheron Food Hydrocolloids 101 105414 (2020) https://doi.org/10.1016/j.foodhyd.2019.105414
Investigation of an in‐line prototype fluorescence and infrared backscatter sensor to monitor rennet‐induced coagulation of skim milk at different protein concentrations
Bhavya Panikuttira, Fred A. Payne, Norah O'Shea, John T. Tobin, Donal J. O'Callaghan and Colm P. O'Donnell International Journal of Food Science & Technology 55(1) 175 (2020) https://doi.org/10.1111/ijfs.14267
Ficin: A protease extract with relevance in biotechnology and biocatalysis
Roberto Morellon-Sterling, Hocine El-Siar, Olga L. Tavano, Ángel Berenguer-Murcia and Roberto Fernández-Lafuente International Journal of Biological Macromolecules 162 394 (2020) https://doi.org/10.1016/j.ijbiomac.2020.06.144
Dextran modulates physical properties of rennet‐induced milk gels
Susann Mende, Doris Jaros and Harald Rohm International Journal of Food Science & Technology 55(4) 1407 (2020) https://doi.org/10.1111/ijfs.14288
Drainage and demineralisation of model cheeses made from reverse osmosis concentrates
The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow's Milk
Vratislav Henzl, Daniel Falta, Stanislav Navrátil and Francois Lategan Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 66(5) 1135 (2018) https://doi.org/10.11118/actaun201866051135
Effect of deformation history on the stress relaxation behaviour of Colombian Caribbean coastal cheese from goat milk
Cheeses Made from Raw and Pasteurized Cow’s Milk Analysed by an Electronic Nose and an Electronic Tongue
Nuno Valente, Alisa Rudnitskaya, João Oliveira, Elvira Gaspar and M. Gomes Sensors 18(8) 2415 (2018) https://doi.org/10.3390/s18082415
Rheological properties of Colombian‐Caribbean‐coast sour cream from goat milk
Diego F. Tirado, Armando Vertel‐Gallego, José Lora‐Sánchez, Luis Alberto Gallo‐García, Diofanor Acevedo and Ramiro Torres‐Gallo International Journal of Food Science & Technology 53(1) 97 (2018) https://doi.org/10.1111/ijfs.13562
Effects of milk pH alteration on casein micelle size and gelation properties of milk
Floc structural characteristics of ferrum-polymer dual-coagulant for treatment of synthetic dyes wastewater: effect of solution pH, hardness and ionic strength
Effect of season and herd on rennet coagulation time and other parameters of milk technological quality in Holstein dairy cows
Gustav Chládek, Vladimír Čejna, Daniel Falta and Ladislav Máchal Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59(5) 113 (2014) https://doi.org/10.11118/actaun201159050113
Effect of barn airspace temperature on composition and technological parameters of bulk milk produced by dairy cows of Czech Fleckvieh and Holstein breeds
Ondřej Polák, Daniel Falta, Oto Hanuš and Gustav Chládek Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59(6) 271 (2014) https://doi.org/10.11118/actaun201159060271
Concentration dependent effects of dextran on the physical properties of acid milk gels
Effect of Partially Hydrolyzed Kappa-Casein on Physicochemical and Sensory Properties of Heated Milk
Marjan Nouri, Hamid Ezzatpanah, Soleiman Abbasi, Mehdi Aminafshar and Homa Behmadi Journal of Dispersion Science and Technology 33(8) 1204 (2012) https://doi.org/10.1080/01932691.2011.605637
Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds
A. Zamora, A.J. Trujillo, E. Armaforte, D.S. Waldron and A.L. Kelly Journal of Dairy Science 95(9) 4796 (2012) https://doi.org/10.3168/jds.2012-5351
The effect of pH at renneting on the microstructure, composition and texture of Cheddar cheese