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Casein-Based Powders: Characteristics and Rehydration Properties
Denise Felix da Silva, Lilia Ahrné, Richard Ipsen and Anni Bygvraa Hougaard Comprehensive Reviews in Food Science and Food Safety 17(1) 240 (2018) https://doi.org/10.1111/1541-4337.12319
Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying
Denise Felix da Silva, Lilia Ahrné, Flemming Hofmann Larsen, Anni Bygvrå Hougaard and Richard Ipsen Powder Technology 323 139 (2018) https://doi.org/10.1016/j.powtec.2017.10.014
Novel Convenient Method to Determine Wettability and Dispersibility of Dairy Powders
Jeae Lee, Changhoon Chai, Dong June Park, Kwangsei Lim and Jee-Young Imm Korean Journal for Food Science of Animal Resources 34(6) 852 (2014) https://doi.org/10.5851/kosfa.2014.34.6.852
Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate
Ageing‐induced solubility loss in milk protein concentrate powder: effect of protein conformational modifications and interactions with water
Enamul Haque, Bhesh R Bhandari, Michael J Gidley, Hilton C Deeth and Andrew K Whittaker Journal of the Science of Food and Agriculture 91(14) 2576 (2011) https://doi.org/10.1002/jsfa.4478
Protein Conformational Modifications and Kinetics of Water−Protein Interactions in Milk Protein Concentrate Powder upon Aging: Effect on Solubility
Enamul Haque, Bhesh R. Bhandari, Michael J. Gidley, Hilton C. Deeth, Sandie M. Møller and Andrew K. Whittaker Journal of Agricultural and Food Chemistry 58(13) 7748 (2010) https://doi.org/10.1021/jf1007055
Dynamics of hyaluronan aqueous solutions as assessed by fast field cycling NMR relaxometry
Alena Průšová, Pellegrino Conte, Jiří Kučerík and Giuseppe Alonzo Analytical and Bioanalytical Chemistry 397(7) 3023 (2010) https://doi.org/10.1007/s00216-010-3855-9
Rehydration of high-protein-containing dairy powder: Slow- and fast-dissolving components and storage effects
Arnaud Mimouni, Hilton C. Deeth, Andrew K. Whittaker, Michael J. Gidley and Bhesh R. Bhandari Dairy Science & Technology 90(2-3) 335 (2010) https://doi.org/10.1051/dst/2010002
Solution calorimetry: A novel perspective into the dissolution process of food powders
Alejandro Marabi, Guy Mayor, Alois Raemy, Isabelle Bauwens, Johanna Claude, Adam S. Burbidge, Rony Wallach and I. Sam Saguy Food Research International 40(10) 1286 (2007) https://doi.org/10.1016/j.foodres.2007.08.007
Low-resolution 1H spin–spin relaxation of n-decane/water emulsions stabilized by β-casein
Clarice N. Barros, Elizabeth P.G. Arêas, Eliane N. Figueiredo and José A.G. Arêas Colloids and Surfaces B: Biointerfaces 48(2) 119 (2006) https://doi.org/10.1016/j.colsurfb.2006.01.016
Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance