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).
Towards more biomimetic and sustainable infant formula: challenges and future opportunities
Amélie Deglaire, Jeehyun Lee, Luca Lanotte, Thomas Croguennec, Cécile Le Floch-Fouéré, Romain Jeantet, Nadia Berkova, Frédérique Pédrono, Yves Le Loir, Didier Dupont, Geneviève Gésan-Guiziou and Sergine Even Trends in Food Science & Technology 137 109 (2023) https://doi.org/10.1016/j.tifs.2023.05.010
P. Schuck 723 (2022) https://doi.org/10.1016/B978-0-12-818766-1.00356-1
Behaviour of minerals during the vacuum concentration of dairy ultrafiltration permeates
Gaëlle Tanguy, Eric Beaucher, Anne Dolivet, Ali Kerjouh, Marie-Bernadette Maillard, Pascaline Hamon and Thomas Croguennec International Dairy Journal 133 105426 (2022) https://doi.org/10.1016/j.idairyj.2022.105426
The effect of agglomerate integrity and blending formulation on the mechanical properties of whey protein concentrate powder tablets
Lactose crystallisation in concentrated whey: the influence of vat type
Moisés Simeão, Cleuber R DA Silva, Rodrigo Stephani, Luiz Fernando C de Oliveira, Pierre Schuck, Antônio F de Carvalho and Ítalo T Perrone International Journal of Dairy Technology 71(2) 478 (2018) https://doi.org/10.1111/1471-0307.12455
Whey powders are a rich source and excellent storage matrix for dairy bacteriophages
Natalia Wagner, Erik Brinks, Meike Samtlebe, Jörg Hinrichs, Zeynep Atamer, Witold Kot, Charles M.A.P. Franz, Horst Neve and Knut J. Heller International Journal of Food Microbiology 241 308 (2017) https://doi.org/10.1016/j.ijfoodmicro.2016.10.037
The effects of total protein/total solid ratio and pH on the spray drying process and rehydration properties of soy powder
