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A review on the influence of water on food powder flowability
Edmundo Juarez‐Enriquez, Guadalupe Isela Olivas, Paul Baruk Zamudio‐Flores, Samuel Perez‐Vega, Ivan Salmeron, Enrique Ortega‐Rivas and David Roberto Sepulveda Journal of Food Process Engineering 45(5) (2022) https://doi.org/10.1111/jfpe.14031
The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs
Sylwia Chudy, Agnieszka Makowska, Mirosława Krzywdzińska‐Bartkowiak, Michał Piątek, Marta Henriques, Ana Raquel Borges, David Gomes and Carlos Dias Pereira International Journal of Dairy Technology 74(4) 747 (2021) https://doi.org/10.1111/1471-0307.12796
A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope
Effect of pH on the physicochemical characteristics and the surface chemical composition of camel and bovine whey protein’s powders
Ahmed Zouari, Valérie Briard-Bion, Frédéric Gaucheron, Pierre Schuck, Claire Gaiani, Mehdi Triki, Hamadi Attia and Mohamed Ali Ayadi Food Chemistry 333 127514 (2020) https://doi.org/10.1016/j.foodchem.2020.127514
Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
E. Haque and B. R. Bhandari Food Engineering Series, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems 437 (2015) https://doi.org/10.1007/978-1-4939-2578-0_38
Effective stabilization of CLA by microencapsulation in pea protein