Articles citing this article

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).

Cited article:

This article has been cited by the following article(s):

Heat and/or high-pressure treatment of skim milk: changes to the casein micelle size, whey proteins and the acid gelation properties of the milk

International Journal of Dairy Technology 61 (3) 245 (2008)
DOI: 10.1111/j.1471-0307.2008.00418.x
See this article

Dairy-Derived Ingredients

A.L. Kelly, K.I. Kothari, D.D. Voigt and T. Huppertz
Dairy-Derived Ingredients 417 (2009)
DOI: 10.1533/9781845697198.3.417
See this article

Conditions limiting the influence of thiol–disulphide interchange reactions on the heat-induced aggregation kinetics of β-lactoglobulin

John S. Mounsey and Brendan T. O’Kennedy
International Dairy Journal 17 (9) 1034 (2007)
DOI: 10.1016/j.idairyj.2006.12.008
See this article

Fruit yogurt processed with high pressure

Marcia K. Walker, Daniel F. Farkas, Vicki Loveridge and Lisbeth Meunier-Goddik
International Journal of Food Science and Technology 41 (4) 464 (2006)
DOI: 10.1111/j.1365-2621.2005.01084.x
See this article

Dairy Processing and Quality Assurance

Hasmukh A. Patel, Tim Carroll and Alan L. Kelly
Dairy Processing and Quality Assurance 528 (2015)
DOI: 10.1002/9781118810279.ch22
See this article

Microbial Decontamination in the Food Industry

H. Daryaei and V.M. Balasubramaniam
Microbial Decontamination in the Food Industry 370 (2012)
DOI: 10.1533/9780857095756.2.370
See this article

High pressure-induced changes in milk proteins and possible applications in dairy technology

Rosina López-Fandiño
International Dairy Journal 16 (10) 1119 (2006)
DOI: 10.1016/j.idairyj.2005.11.007
See this article

High hydrostatic pressure processing on microstructure of probiotic low-fat yogurt

A.L.B. Penna, Subbarao-Gurram and G.V. Barbosa-Cánovas
Food Research International 40 (4) 510 (2007)
DOI: 10.1016/j.foodres.2007.01.001
See this article

Rheology and structure of milk protein gels

Ton van Vliet, Catriona M.M. Lakemond and Ronald W. Visschers
Current Opinion in Colloid & Interface Science 9 (5) 298 (2004)
DOI: 10.1016/j.cocis.2004.09.002
See this article

Innovative yoghurts: Novel processing technologies for improving acid milk gel texture

Simon M. Loveday, Anwesha Sarkar and Harjinder Singh
Trends in Food Science & Technology 33 (1) 5 (2013)
DOI: 10.1016/j.tifs.2013.06.007
See this article

Factors affecting the acid gelation of sodium caseinate

Brendan T. O’Kennedy, John S. Mounsey, Fiona Murphy, Elaine Duggan and Philip M. Kelly
International Dairy Journal 16 (10) 1132 (2006)
DOI: 10.1016/j.idairyj.2005.11.003
See this article

Influence of thermal processing on the properties of dairy colloids

Yoav D Livney, Milena Corredig and Douglas G Dalgleish
Current Opinion in Colloid & Interface Science 8 (4-5) 359 (2003)
DOI: 10.1016/S1359-0294(03)00092-X
See this article

A comparison of low-intensity ultrasound and oscillating rheology to assess the renneting properties of casein solutions after UHT heat pre-treatment

Qin Wang, Selda Bulca and Ulrich Kulozik
International Dairy Journal 17 (1) 50 (2007)
DOI: 10.1016/j.idairyj.2005.12.008
See this article

Mechanical and microstructural properties of milk whey protein/espina corona gum mixed gels

María Julia Spotti, Liliana G. Santiago, Amelia C. Rubiolo and Carlos R. Carrara
LWT - Food Science and Technology 48 (1) 69 (2012)
DOI: 10.1016/j.lwt.2012.02.023
See this article

Reference Module in Food Science

Vibeke Orlien
Reference Module in Food Science (2019)
DOI: 10.1016/B978-0-08-100596-5.22685-1
See this article

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

Sakkas, Tzevdou, Zoidou, et al.
Foods 8 (8) 342 (2019)
DOI: 10.3390/foods8080342
See this article

Süt Ürünlerinde Serum Protein İzolatı Kullanımı

Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi (2017)
DOI: 10.25308/aduziraat.302415
See this article

High Pressure Processing of Food

A. J. Trujillo, V. Ferragut, B. Juan, A. X. Roig-Sagués and B. Guamis
Food Engineering Series, High Pressure Processing of Food 553 (2016)
DOI: 10.1007/978-1-4939-3234-4_25
See this article

Rheology of Semisolid Foods

Juzhong Tan
Food Engineering Series, Rheology of Semisolid Foods 167 (2019)
DOI: 10.1007/978-3-030-27134-3_6
See this article

Manufacture of Acid Gels from Skim Milk Using High-Pressure Homogenization

A. Hernández and F.M. Harte
Journal of Dairy Science 91 (10) 3761 (2008)
DOI: 10.3168/jds.2008-1321
See this article

Low-Fat Set Yogurt Made from Milk Subjected to Combinations of High Hydrostatic Pressure and Thermal Processing

F. Harte, L. Luedecke, B. Swanson and G.V. Barbosa-Cánovas
Journal of Dairy Science 86 (4) 1074 (2003)
DOI: 10.3168/jds.S0022-0302(03)73690-X
See this article