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).
Micellar Casein Concentrate in Hard Cheese Production
E. Mel'nikova, Ekaterina Bogdanova, Ekaterina Stanislavskaya, Elena Rudnichenko and Mariya Chekmareva Food Processing: Techniques and Technology 722 (2024) https://doi.org/10.21603/2074-9414-2024-4-2539
Thermosonication: A technique to inactivate the plasmin system in milk
Effect of Heat Treatment on Protein Self-Digestion in Ruminants’ Milk
Juliana A. S. Leite, Carlos A. Montoya, Evelyne Maes, Charles Hefer, Raul A. P. A. Cruz, Nicole C. Roy and Warren C. McNabb Foods 12(18) 3511 (2023) https://doi.org/10.3390/foods12183511
The impact of heating and drying on protease activities of ruminant milk before and after in vitro infant digestion
Juliana A.S. Leite, Carlos A. Montoya, Simon M. Loveday, Jane A. Mullaney, Trevor S. Loo, Warren C. McNabb and Nicole C. Roy Food Chemistry 429 136979 (2023) https://doi.org/10.1016/j.foodchem.2023.136979
Application of Multiharmonic QCM-D for Detection of Plasmin at Hydrophobic Surfaces Modified by β-Casein
Batch thermosonication for the reduction of plasmin activity in skim milk
Cindu Annandarajah, David Grewell, Joey N. Talbert, D. Raj Raman and Stephanie Clark Journal of Food Processing and Preservation 42(5) e13616 (2018) https://doi.org/10.1111/jfpp.13616
Modeling Milk Heating Processes for the Production of Milk Shelf‐stable without Refrigeration
Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk
Sophie Marchand, Barbara Duquenne, Marc Heyndrickx, Katleen Coudijzer and Jan De Block International Journal of Food Contamination 4(1) (2017) https://doi.org/10.1186/s40550-016-0047-1
Heat stability of indigenous milk plasmin and proteases from Pseudomonas: A challenge in the production of ultra-high temperature milk products
Plasmin Activity in UHT Milk: Relationship between Proteolysis, Age Gelation, and Bitterness
Valentin M. Rauh, Lene B. Johansen, Richard Ipsen, Marie Paulsson, Lotte B. Larsen and Marianne Hammershøj Journal of Agricultural and Food Chemistry 62(28) 6852 (2014) https://doi.org/10.1021/jf502088u
Plasmin activity and proteolysis in milk protein ingredients
UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review
Rupesh S. Chavan, Shraddha Rupesh Chavan, Chandrashekar D. Khedkar and Atanu H. Jana Comprehensive Reviews in Food Science and Food Safety 10(5) 251 (2011) https://doi.org/10.1111/j.1541-4337.2011.00157.x
Effect of microfiltration of milk on plasmin activity
Effect of various heat treatments on plasminogen activation in bovine milk during refrigerated storage
Rongrong Lu, Clint D. Stevenson, Shannan E. Guck, Laura A. Pillsbury, Baraem Ismail and Kirby D. Hayes International Journal of Food Science & Technology 44(4) 681 (2009) https://doi.org/10.1111/j.1365-2621.2008.01808.x
Proteolysis of ultra-high pressure homogenised treated milk during refrigerated storage
Analysis of the Peptide Profile of Milk and Its Changes during Thermal Treatment and Storage
Jasmin Meltretter, Alexander Schmidt, Andreas Humeny, Cord-Michael Becker and Monika Pischetsrieder Journal of Agricultural and Food Chemistry 56(9) 2899 (2008) https://doi.org/10.1021/jf073479o
Selective determination of the heat-resistant proteolytic activity of bacterial origin in raw milk