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:

Effect of the addition of milk fat globule membrane materials to the construction of fat globule interface in infant formula

Zhengyan Wu, Shan Zheng, Xianwei Yuan, Yanqiao Ji, Hongbo Li, RenQing DuoJie, AngDan SuoNan, Hongjuan Li and Jinghua Yu
International Journal of Dairy Technology (2023)

Structure and rheological properties of oil-water and air-water interfaces stabilized with micellar casein isolate and whey protein isolate mixtures

Xilong Zhou, Guido Sala and Leonard M.C. Sagis
Food Hydrocolloids 133 107946 (2022)

Influence of protein content and profile on the processing characteristics and physical properties of model infant formula powders

Emma J Walshe, Jonathan O’Regan and James A O’Mahony
International Journal of Dairy Technology 74 (3) 592 (2021)

Production and characterization of infant milk formula powders: A review

A. K. M. Masum, Jayani Chandrapala, Thom Huppertz, Benu Adhikari and Bogdan Zisu
Drying Technology 39 (11) 1492 (2021)

Interfacial compositions of fat globules modulate coconut oil crystallization behavior and stability of whipped-frozen emulsions

Jinju Cheng, Qifan Kan, Jiayuan Cao, Olayemi Eyituoyo Dudu and Tingsheng Yan
Food Hydrocolloids 114 106580 (2021)

Effect of different stabilizers on rheological properties, fat globule size and sensory attributes of novel spreadable processed whey cheese

Soumela E. Chatziantoniou, Apostolos S. Thomareis and Michael G. Kontominas
European Food Research and Technology 245 (11) 2401 (2019)

Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions

Jinju Cheng, Jie Cui, Ying Ma, et al.
Food Hydrocolloids 60 425 (2016)

Microencapsulation and Microspheres for Food Applications

Victor M. Balcão, Cássia A. Glasser, Marco V. Chaud and Marta M.D.C. Vila
Microencapsulation and Microspheres for Food Applications 95 (2015)

Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate

J. Osorio, J. Monjes, M. Pinto, C. Ramírez, R. Simpson and O. Vega
LWT - Food Science and Technology 58 (1) 109 (2014)

Kinetic study of aggregation of milk protein and/or surfactant-stabilized oil-in-water emulsions by Sedimentation Field-Flow Fractionation

Stella Kenta, Vassilios Raikos, Artemis Vagena, et al.
Journal of Chromatography A 1305 221 (2013)

Comparison of the physicochemical behavior of model oil-in-water emulsions based on different lauric vegetal fats

Prudent Placide Anihouvi, Sabine Danthine, Yves Kegelaers, Anne Dombree and Christophe Blecker
Food Research International 53 (1) 156 (2013)

Structural properties of stirred yoghurt as influenced by whey proteins

Alina Krzeminski, Katja Großhable and Jörg Hinrichs
LWT - Food Science and Technology 44 (10) 2134 (2011)

Lipid nanoparticles as vitamin matrix carriers in liquid food systems: On the role of high-pressure homogenisation, droplet size and adsorbed materials

Rizwan Shukat and Perla Relkin
Colloids and Surfaces B: Biointerfaces 86 (1) 119 (2011)

Factors governing partial coalescence in oil-in-water emulsions

Eveline Fredrick, Pieter Walstra and Koen Dewettinck
Advances in Colloid and Interface Science 153 (1-2) 30 (2010)

Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions

A. Bazmi and P. Relkin
Journal of Dairy Science 92 (8) 3566 (2009)


Journal of Texture Studies 39 (4) 309 (2008)

Thermal transitions and fat droplet stability in ice-cream mixmodel systems

A. Bazmi and Perla Relkin
Journal of Thermal Analysis and Calorimetry 84 (1) 99 (2006)

Effects of whey protein aggregation on fat globule microstructure in whipped-frozen emulsions

P. Relkin, S. Sourdet, A.K. Smith, H.D. Goff and G. Cuvelier
Food Hydrocolloids 20 (7) 1050 (2006)

The Nature of Biological Systems as Revealed by Thermal Methods

P. Relkin
Hot Topics in Thermal Analysis and Calorimetry, The Nature of Biological Systems as Revealed by Thermal Methods 5 99 (2005)

Physicochemical behavior of oil-in-water emulsions: influence of milk protein mixtures, glycerol ester mixtures and fat characteristics

C. Granger, P. Barey, P. Veschambre and M. Cansell
Colloids and Surfaces B: Biointerfaces 42 (3-4) 235 (2005)

Effect of Fat Nature and Aroma Compound Hydrophobicity on Flavor Release from Complex Food Emulsions

Perla Relkin, Marjorie Fabre and Elisabeth Guichard
Journal of Agricultural and Food Chemistry 52 (20) 6257 (2004)

Effects of milk protein type and pre-heating on physical stability of whipped and frozen emulsions

Stéphanie Sourdet, Perla Relkin and Bertrand César
Colloids and Surfaces B: Biointerfaces 31 (1-4) 55 (2003)

Thermal behavior of fat droplets as related to adsorbed milk proteins in complex food emulsions. A DSC study

Perla Relkin, Amel Ait‐Taleb, Stéphanie Sourdet and Pierre‐Yves Fosseux
Journal of the American Oil Chemists' Society 80 (8) 741 (2003)