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):

On Measurement of Food Powder Reconstitution Properties

Y. Fang, C. Selomulya and X. D. Chen
Drying Technology 26 (1) 3 (2007)
DOI: 10.1080/07373930701780928
See this article

Modern Magnetic Resonance

François Mariette
Modern Magnetic Resonance 1 (2017)
DOI: 10.1007/978-3-319-28275-6_38-1
See this article

Advanced Dairy Chemistry

S. V. Crowley, A. L. Kelly, P. Schuck, R. Jeantet and J. A. O’Mahony
Advanced Dairy Chemistry 99 (2016)
DOI: 10.1007/978-1-4939-2800-2_4
See this article

Effect of hydration of microparticulated whey protein ingredients on their gelling behaviour in a non-fat milk system

Isabel Celigueta Torres, Gülsüm Mutaf, Flemming Hofmann Larsen and Richard Ipsen
Journal of Food Engineering (2016)
DOI: 10.1016/j.jfoodeng.2016.03.018
See this article

Chicken Breast Meat Marinated with Increasing Levels of Sodium Bicarbonate

Massimiliano Petracci, Luca Laghi, Simone Rimini, et al.
The Journal of Poultry Science (2013)
DOI: 10.2141/jpsa.0130079
See this article

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)
DOI: 10.1111/1541-4337.12319
See this article

Dynamics of pistachio oils by proton nuclear magnetic resonance relaxation dispersion

Pellegrino Conte, Valerio Mineo, Salvatore Bubici, et al.
Analytical and Bioanalytical Chemistry 400 (5) 1443 (2011)
DOI: 10.1007/s00216-011-4904-8
See this article

Handbook of Food Powders

C. Selomulya and Y. Fang
Handbook of Food Powders 379 (2013)
DOI: 10.1533/9780857098672.2.379
See this article

Evaluating the solubility of powdered food ingredients using dynamic nuclear magnetic resonance (NMR) relaxometry

D.P. Granizo, B.L. Reuhs, R. Stroshine and L.J. Mauer
LWT - Food Science and Technology 40 (1) 36 (2007)
DOI: 10.1016/j.lwt.2005.08.012
See this article

High Temperature Processing of Milk and Milk Products

High Temperature Processing of Milk and Milk Products 461 (2017)
DOI: 10.1002/9781118460467.ch11
See this article

Encyclopedia of Dairy Sciences

F. Mariette
Encyclopedia of Dairy Sciences 153 (2011)
DOI: 10.1016/B978-0-12-374407-4.00014-5
See this article

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)
DOI: 10.5851/kosfa.2014.34.6.852
See this article

Annual Reports on NMR Spectroscopy

J. van Duynhoven, A. Voda, M. Witek and H. Van As
Annual Reports on NMR Spectroscopy 69 145 (2010)
DOI: 10.1016/S0066-4103(10)69003-5
See this article

Characterisation of different treated whey protein concentrates by means of low-resolution nuclear magnetic resonance

Ruth Hinrichs, Joachim Götz, Michael Noll, et al.
International Dairy Journal 14 (9) 817 (2004)
DOI: 10.1016/j.idairyj.2004.02.003
See this article

Physical Properties of Foods

Lourdes Sánchez and Maria Pérez
Contemporary Food Engineering, Physical Properties of Foods 20125045 355 (2012)
DOI: 10.1201/b11542-16
See this article

Nuclear Magnetic Resonance Studies of Interfacial Phenomena

Surfactant Science, Nuclear Magnetic Resonance Studies of Interfacial Phenomena 20130727 951 (2013)
DOI: 10.1201/b14202-12
See this article

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)
DOI: 10.1016/j.colsurfb.2006.01.016
See this article

Solution calorimetry: A novel perspective into the dissolution process of food powders

Alejandro Marabi, Guy Mayor, Alois Raemy, et al.
Food Research International 40 (10) 1286 (2007)
DOI: 10.1016/j.foodres.2007.08.007
See this article

Advances in Food and Nutrition Research

R. Consonni and L.R. Cagliani
Advances in Food and Nutrition Research 59 87 (2010)
DOI: 10.1016/S1043-4526(10)59004-1
See this article

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)
DOI: 10.1002/jsfa.4478
See this article

Solid-State 1H-NMR Relaxation Properties of the Fruit of a Wild Relative of Eggplant at Different Proton Larmor Frequencies

Pellegrino Conte, Salvatore Bubici, Eristanna Palazzolo and Giuseppe Alonzo
Spectroscopy Letters 42 (5) 235 (2009)
DOI: 10.1080/00387010902895038
See this article

Modern Magnetic Resonance

François Mariette
Modern Magnetic Resonance 1535 (2018)
DOI: 10.1007/978-3-319-28388-3_38
See this article

Ingredient Characterization and Hardening of High-Protein Food Bars: an NMR State Diagram Approach

Yun Li, Kristin Szlachetka, Paul Chen, Xiangyang Lin and Roger Ruan
Cereal Chemistry Journal 85 (6) 780 (2008)
DOI: 10.1094/CCHEM-85-6-0780
See this article

Dairy Powder Rehydration: Influence of Protein State, Incorporation Mode, and Agglomeration

C. Gaiani, P. Schuck, J. Scher, S. Desobry and S. Banon
Journal of Dairy Science 90 (2) 570 (2007)
DOI: 10.3168/jds.S0022-0302(07)71540-0
See this article

Water transfer during rehydration of micellar casein powders

Pierre Schuck, Serge Mejean, Anne Dolivet, et al.
Le Lait 87 (4-5) 425 (2007)
DOI: 10.1051/lait:2007016
See this article

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)
DOI: 10.1051/dst/2010002
See this article

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)
DOI: 10.1007/s00216-010-3855-9
See this article

Effects of morphology on the dispersibility of instant whole milk powder

Haohan Ding, Wei Yu, Irina Boiarkina, Nick Depree and Brent R. Young
Journal of Food Engineering 276 109841 (2020)
DOI: 10.1016/j.jfoodeng.2019.109841
See this article

Use of a turbidity sensor to determine dairy powder rehydration properties

C. Gaiani, J. Scher, P. Schuck, S. Desobry and S. Banon
Powder Technology 190 (1-2) 2 (2009)
DOI: 10.1016/j.powtec.2008.04.042
See this article

Water Activity in Foods

Shelly J. Schmidt
Water Activity in Foods 61 (2020)
DOI: 10.1002/9781118765982.ch5
See this article

An investigation of the relative impact of process and shape factor variables on milk powder quality

Haohan Ding, David I. Wilson, Wei Yu and Brent R. Young
Food and Bioproducts Processing 126 62 (2021)
DOI: 10.1016/j.fbp.2020.12.010
See this article

Updating insights into the rehydration of dairy-based powder and the achievement of functionality

Shaozong Wu, Kevin Cronin, John Fitzpatrick and Song Miao
Critical Reviews in Food Science and Nutrition 1 (2021)
DOI: 10.1080/10408398.2021.1904203
See this article

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)
DOI: 10.1016/j.powtec.2017.10.014
See this article

Moisture sorption by dairy powders studied by low-field NMR

Todor Vasiljevic, Antoinette Toebes and Thom Huppertz
International Dairy Journal 119 105062 (2021)
DOI: 10.1016/j.idairyj.2021.105062
See this article